This meal is based on leftovers from the night before’s roast – which for us usually includes an organic / free range chicken, potatoes, kumara, pumpkin, parsnip, broccoli, cauli, mushrooms, roast garlic and carrots. I use the bones to make broth and the leftover veggies in the soup – so it only takes about 10 mins to put together!
serves 4-6
Ingredients
5-6 cups chicken broth or stock*
Oil (coconut or olive oil)
200g rice noodles (about half a standard size packet) – check ingredients to make sure GF (best is rice flour, water)
leftovers from roast chicken and veggies
Some extra greens if you have some handy – parsley, spinach, kale or silverbeet
what to do
*When you have removed all the meat from your roast chicken, simmer the bones in 1.5L water for around 3-4 hours. During the last hour you can add some garlic, tumeric, onion and veggie scraps like carrot tops, celery leaves, parsnip peels – whatever you have handy. Strain the liquid into a container to store in the fridge, and add a generous pinch of salt. Store your leftover chicken and veggies in a container in the fridge. Sometimes i save my veggie scraps, onion and garlic skins and freeze them to put in the broth.
In a deep pan or pot add a decent dollop of coconut oil or olive oil, add the leftover chicken and veggies – and some garlic and / or ginger if there wasn’t any with your leftovers.
Brown everything up a bit, then pour over the broth.
Bring to the boil. Add the rice noodles and simmer for 10 mins, or until cooked.
Stir the greens through last and season well with salt and pepper. If your broth tastes a bit lifeless, chances are it needs more salt!
This is one of my favorite breakfasts and when pulled together from the leftovers, doesn’t take any longer to make than a bowl of porridge!
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