Asian Style Leftover Chicken Soup

Nothing could be simpler than this Asian Style Leftover Chicken Soup made with leftover roast chicken and a host of Asian flavours and a punch of chili!

Nothing could be simpler than this Asian Style Leftover Chicken Soup made with leftover roast chicken and a host of Asian flavours and a punch of chili!

Asian Style Leftover Chicken Soup.

Chicken soup is a beautiful thing and this leftover chicken soup is my favourite way to use up leftover roast chicken.

Most cultures have some form of chicken soup my personal favourites I always seem to revert to Asian flavours.

This soup is so good I often roast a whole chicken just so I can have this the following day. I always seem to look forward to it more than the main event.

High praise indeed given that I am British and roasted meats are what we love ‘bestest’ of all.

Don’t worry if you don’t have leftover roast chicken.

Simply roast off a couple of chicken legs with a bit of salt and pepper and allow to cool, eat the chicken skin as a chefs perk, you are worth it.

You could even buy a rotisserie chicken and go with that, use the breasts for sandwiches and keep the legs for this soup.

Why the legs, well because it is brown meat and it always has much more flavour.

It also flakes much better which works really well in this soup.

Nothing could be simpler than this Asian Style Leftover Chicken Soup made with leftover roast chicken and a host of Asian flavours and a punch of chili!

Quick Dinner Recipes.

Did I mention that this leftover chicken soup recipe is quick?

This is probably as quick as dinner recipes will get here on my website.

Most of my sub 20 minute recipes use pasta, like this Squid ink spaghetti recipe or this salami and leek pasta.

Pasta is the king of quick meals in general but Chinese Egg Noodles are very similar and I love them.

If you are in less of a rush and like chicken noodle soups, then you must check out my other chicken noodle soup. It is spectacularly good!

On some occasions though quick is very much needed and this leftover roast chicken soup certainly fills that requirement.

I can have this on the table inside of 20 minutes flat. That includes strolling up the garden to harvest the kale and chili peppers.

Nothing could be simpler than this Asian Style Leftover Chicken Soup made with leftover roast chicken and a host of Asian flavours and a punch of chili!

The Importance Of Good Stock.

I’m usually fairly relaxed about what folk use but if you want to make this a good meal get the very best stock that you can get your hands on.

I always keep my chicken trimmings and carcasses and freeze them and turn them into stock when I have collected enough for a big batch.

Having said that there are some great shop bought stocks available and in this dish at least it is well worth that cost.

It is the foundation of what you are eating and a bad stock makes for a bad meal.

Nothing could be simpler than this Asian Style Leftover Chicken Soup made with leftover roast chicken and a host of Asian flavours and a punch of chili!

How To Make Homemade Stock.

I do not have a stock recipe here on my site because my recipe changes every time I cook it. It is always made up of leftovers but the process of making a perfect stock is simple.

Take your frozen bones and throw them in a moderate oven with leftover vegetable trimmings. I seriously save onion, carrot, celery trimmings along with herb stalks and freeze them in a bag.

When they are nice and hot and begin to smell aromatic. Then put them in either a pan, slow cooker or even pressure cooker and add enough water to just cover. 

Then cook, use your taste buds to check when it is done to your liking.

A rule of thumb is 2-3 hours in a pot, 6-8hours in a slow cooker and 40 minutes in a pressure cooker.

I prefer not to salt my stock and add salt to the dish it is to be used in. For the same reason, I also steer clear of ingredients like ginger and garlic.

Simple freeze in whatever portions make sense to you.

Nothing could be simpler than this Asian Style Leftover Chicken Soup made with leftover roast chicken and a host of Asian flavours and a punch of chili!
Nothing could be simpler than this Asian Style Leftover Chicken Soup made with leftover roast chicken and a host of Asian flavours and a punch of chili!

Asian Chicken Soup: Using Left Over Roast Chicken

5 from 3 votes
Nothing could be simpler than this Asian Style Chicken Soup made with left over roast chicken.
Course Soup
Cuisine Chinese
Keyword Chicken Soup, Fast Chicken Soup, Spicy Chicken Recipes, Spicy Chicken Soup
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Calories 429kcal
Author Brian Jones

Ingredients

  • 175 g Roast Chicken Brown meat works the best so think drumsticks and thighs, roughly chopped
  • 1 Tbsp Fish Sauce
  • 2 Tsp Mirin
  • 1 Tsp Light Soy Sauce
  • 1 Tsp Chinkiang Vinegar
  • 2 Cloves Garlic Cloves Thinly Sliced
  • 1 Red Chili
  • 750 ml Chicken Stock
  • 1 Star Anise
  • 7 cm Cinnamon
  • 75 g Udon Noodles
  • 50 g Kale Leaves Thickest part of the stalk removed and shredded

Instructions

  • Add the fish sauce, mirin, soy sauce, vinegar, chili and garlic to the chicken and allow to marinade, you can do this for anything up to 24 hours but if you are pushed just allow the shredded chicken to sit in the marinade until it is ready to be cooked.
  • Bring the chicken stock to the boil and add the star anise, cinnamon and honey and allow to simmer for 5 minutes to release the flavours.
  • Remove the star anise and cinnamon stick and add in the Udon noodles and chicken with all of the marinade and cook for 5 minutes or until the noodles are done.
  • Finally add in the kale and cook for 2 minutes and serve hot.

Notes

I like it hot and spicy so add more red chili for garnish.
Nothing could be simpler than this Asian Style Leftover Chicken Soup made with leftover roast chicken and a host of Asian flavours with a punch of chili! This super quick weeknight supper recipe is ready in 20 minutes.
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#dinnersfortwo

Readers Comments

47 thoughts on “Asian Style Leftover Chicken Soup”

  1. I love simple soups like this. Simple and quick are always winners in my book. I also turn to Asian flavors mostly when I think of soups. They are my favorite!

  2. You nailed. Exactly the kind of dinner I want during the week. I’m going to look out for that vinegar next time I’m at my Asian Grocer – I’ve never heard of it before.

    • I hope you can find it, a very unique flavour but very common in chinese cooking sop hopefully you can find it, if not sub with balsamic, it aint the same but offers a similar richness and tartness 🙂

    • You are more than welcome Sharee, thank you for your kind words… My new section is live and very new so not busy at the moment but just look for ‘My Hungarian Adventure’ in the menu bar at the top of the page, I’m looking forward to sharing a few bits and pieces behind the food in the coming months 😀

  3. Greetings from the FBC sharing group! 🙂 You have my taste-buds dancing here with this soup. I love all the flavors you have and I always try to use leftover roast chicken to make soup when I can. 🙂

  4. I looove making chicken broth out of a whole chicken and then using the shredded chicken to add to soups for DAYS! I can literally eat chicken soup all day long and it is even better when turned into an Asian themed soup. Not sure I am familiar with Chinkiang Vinegar — what does this taste like/what can it be replaced with if I can’t find it?

    • I’m with you on the chicken broth, we keep chickens and often have too many roosters and they always end up in the stock pot… Chinkiang vinegar is a dark vinegar that does not really have a straight up replacement, but you can use balsamic vinegar as a push, it is not the same flavour however it is the same flavour profile, if that makes sense? It is a real staple of Chinese cooking though so if you have a good Asian store you should find it and it will last forever in your cupboard too and makes a great addition to all sweet and sour sauces.

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