After two days of roast and stir-fry excitement, it’s time to slow things down with a steaming bowl of Chicken Noodle Soup—the ultimate comfort food that turns every last scrap of roast chicken and veg into pure, heart-warming goodness. In this final instalment of our “One Dish, Three Ways” series, we let gentle simmering coax out all those deep flavours for a restorative soup you’ll want to curl up with.
From Leftovers to Luxury
By day three, your fridge likely holds the last of the shredded chicken and those soft, herb-kissed potatoes and onions. Instead of letting them languish, we build a simple broth around them, using garlic, bay leaf and a squeeze of lemon to lift what was once roast dinner into a soul-soothing soup that feels like a hug in a bowl.
- Prep in Minutes
- Gather 200 g shredded chicken and 200 g chopped roast veg.
- Mince two garlic cloves and pick a few sprigs of parsley (reserve some for garnish).
- Simmer to Perfection
- In a saucepan, bring 1 litre of chicken stock, garlic, bay leaf and herbs to a gentle bubble.
- Stir in chicken and veg, then add 150 g egg noodles. Cook for 5 minutes until noodles are tender and flavours meld.
- Finish & Serve
- Discard the bay leaf, taste for seasoning, and finish with a squeeze of lemon juice.
- Ladle into warmed bowls, scatter over parsley, and serve straight away.
What Makes It Special
- Maximum Flavour, Minimum Fuss: The rich pan juices from the original roast infuse your stock with depth that would take hours to replicate from scratch.
- Pure Comfort: There’s something deeply soothing about slurping noodles and tender chicken in hot broth – the perfect antidote to a blustery day or a long week.
- Zero Waste, Full Reward: Every spoonful celebrates the journey from roast joint to soup bowl, proving that leftovers are anything but second best.
Whether you’ve braved grey skies or simply crave something gentle on the palate, this Chicken Noodle Soup brings our trilogy full circle. From roast to stir-fry to soup, you’ve given one dish three glorious lives—now sit back, spoon in hand, and savour the delicious finale.
Stay Tuned: Next week, we’re swapping chicken for veggies in “One Dish, Three Ways: A Vegetarian Edition.” Ready for more creative transformations? Keep an eye out!
Chicken Noodle Soup – Day 3
Ingredients
- 200 g roast chicken leftover shredded
- 200 g roasted veg leftover onion, potatoes roughly chopped
- 1 litre chicken stock
- 2 cloves garlic minced
- 1 leaf bay
- 1 tsp dried mixed herbs a few fresh parsley sprigs
- 150 g egg noodles or vermicelli/rice noodles
- 1 large lemon wedges
- fresh parsley chopped
Instructions
- In a medium saucepan, bring the stock, garlic, bay leaf and herbs to a gentle simmer.1 litre chicken stock, 2 cloves garlic, 1 leaf bay, 1 tsp dried mixed herbs
- Stir in the shredded chicken and chopped veg.200 g roast chicken, 200 g roasted veg
- Simmer for 5 minutes.
- Add the noodles and cook according to packet instructions (usually 3–5 minutes) until just tender.150 g egg noodles
- Remove the bay leaf.
- Ladle into bowls, squeeze over a little lemon juice and sprinkle with fresh parsley.1 large lemon, fresh parsley