I guess I should be grateful that the internet has been connected at the new house already and not annoyed that they cut us off here two days before I asked? Anyway I’m just popping in between boxes to share a quick winter warmer I whipped up before we went away with the leftover chicken from my slow cooker roast chicken.

I made chicken stock for the first time ever and you’ll be very proud of me. I tore of every little skerrick of meat, not just the breast and threw it all together in little bags in the freezer for quick meals like this.

To make the stock I just used what I had on hand which was some garlic, shallots and herbs from the garden, a couple of carrots and the karkas then boiled it up for a few hours, strained it and let it cool. Then it was just a bit of trial and error with some stock, noodles, veges and chicken and I came up with an Asian noodle soup that was so tasty Will requested it for dinner again the next night. Enjoy!

Asian chicken noodle soup

Asian chicken noodle soup

Asian chicken noodle soup

Yield: 2


  • 1 tsp sesame oil
  • 2 shallots (white part chopped up)
  • 1 tsp garlic
  • 1 tsp ginger
  • 150g cooked, shredded chicken
  • 2 carrots, peeled and sliced finely
  • 100g broccoli
  • 1L chicken stock
  • 4 tbsp soy sauce
  • ½ tsp sugar
  • 100g soba noodles


  1. In a large saucepan, heat the sesame oil then saute the shallots, ginger and garlic until fragrant.
  2. Add the chicken, carrots and broccoli.
  3. Pour in the stock, soy sauce and sugar and stir it all together then bring to a boil and reduce to a simmer.
  4. Meanwhile cook the noodles according to the instructions on the packet.
  5. Add the cooked noodles to the pot and stir them through then serve.


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