How to Make Gordon Ramsay Chicken Noodle Soup (Using Chicken Carcass)

Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to prepare a special dish, chicken noodle soup (using chicken carcass). One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Chicken Noodle Soup (Using Chicken Carcass) is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it is fast, it tastes delicious. They are nice and they look fantastic. Chicken Noodle Soup (Using Chicken Carcass) is something which I’ve loved my whole life.

To begin with this recipe, we must first prepare a few ingredients. You can have chicken noodle soup (using chicken carcass) using 15 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Chicken Noodle Soup (Using Chicken Carcass):

1. Take Leftover Chicken Carcass/bones,
2. Make ready Left over roast chicken meat,
3. Prepare 1 nest vermicelli noodles,
4. Take 70 g tender stem broccoli,
5. Prepare 1/4 yellow bell pepper, sliced finely,
6. Take 1 spring onion, sliced finely,
7. Make ready 1 inch fresh ginger, chopped finely,
8. Make ready 2 cloves garlic, sliced finely,
9. Take 1 tbsp light soy sauce,
10. Take 1 level tbsp tamarind sauce,
11. Prepare 2 tsp fish sauce,
12. Get 1 tsp premium oyster sauce,
13. Make ready 1 tsp sugar,
14. Make ready Tiny pinch, red chilli flakes,
15. Take Tiny pinch white pepper

Steps to make Chicken Noodle Soup (Using Chicken Carcass):

1. Place the chicken carcass into a large saucepan and pour over enough boiling water to almost completely cover it. Bring to a vigorous simmer and simmer for 30 mins then bring to a gentle simmer and leave with a lid on for 3-4 hours so the broth is super flavourful and the bones are clean. Once done, remove all the bones and debris until only the chicken stock remains.
2. Carefully pour the stock into a large jug or container and leave in the fridge over night until set into a jelly. The next day there will now be a layer of white resedue on the top, remove this so only the light golden opaque jelly remains. Return the solidified stock to a large saucepan over a medium low heat and allow to melt back into a liquid.
3. Add the soy sauce, white pepper, sugar, tamarind sauce, ginger, garlic, fish sauce, chilli flakes and oyster sauce. Stir and bring to a gentle simmer. Add in the vegetables and the roast chicken pieces plus the noodles. Simmer until the noodles have loosened apart and the vegetables are tender. Do not overcook them, you still want a good bite to them.
4. Serve up and enjoy! :)

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