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Roast Chicken Noodle Soup

A clear yet hearty chicken noodle soup to soothe the soul (and the stomach)
Prep Time15 mins
Cook Time2 hrs 45 mins
Servings: 4


  • Deep roasting pan
  • Pot
  • Stirring spoon
  • Tongs for picking up chicken and other miscellaneous bits
  • Mixing bowl x 2 (one for marinading chicken winglets, one for softening noodles)
  • Fan-forced oven
  • Small non-stick frying pan
  • Strainer for noodles


Chicken Soup Base

  • 1 chicken carcass
  • ½ tsp salt a rough twist or two of the grinder
  • ½ tsp white pepper a rough twist or two of the grinder
  • water
  • 1 stalk spring onion, white parts only
  • 1 carrot chopped
  • 1 strip dried kombu (kelp)
  • 1 tbsp chicken stock powder optional

Shallot Oil

  • 1 head shallot finely diced
  • ¼ cup peanut oil (feel free to swap it out for a different oil if you have peanut allergies) or enough to cover the diced shallots

Roast Chicken Winglets

  • 6 chicken winglets
  • 1 tsp light soy
  • 1 tsp dark soy
  • 1 tsp white pepper
  • tsp Chinese five spice powder
  • ½ tsp sugar

Everything else

  • 150 g dried rice stick noodles this is approximately half a pack of standard size Thai rice noodles you can pick up in a supermarket or Asian grocers
  • 1.5 l boiling water
  • 1 stalk spring onion, green parts only chopped or finely cut with kitchen scissors
  • ½ head choy sum Cut into 3 cm pieces


Roast Chicken Winglets - Part 1

  • Marinade chicken winglets in light soy, dark soy, white pepper, five spice powder and sugar in mixing bowl
  • Leave for a minimum of 1 hour

Chicken Soup Base

  • Preheat fan-forced oven at 180 °C
  • Lightly coat chicken carcass in salt and pepper
  • Place carcass in deep roasting pan
  • Roast in oven for 15 minutes before flipping to roast for another 10
  • Pour water into roasting pan until it covers all the roasted juices and is approximately 2 cm deep
  • Leave in oven to roast for a further 60 minutes, while flipping roasting carcass at 15-minute intervals. Make sure water has not boiled out, and add water to original levels as required.
  • After the 60 minutes is up, transfer chicken carcass and all the water in the pan into a pot
  • Add the chopped carrot, white spring onion bits, strip of kombu and a further litre of water into the pot
  • See below section on Roast Chicken Winglets - Part 2
  • Boil soup on low heat for another 60 minutes. Allow soup to boil down further until enough soup is left for 2 bowls.
  • Make sure you taste the soup prior to serving, and if it lacks flavour, add salt and chicken stock powder as required

Roast Chicken winglets - Part 2

  • When the soup has 45 minutes to go, place the chicken winglets on a roasting pan and roast in fan-forced oven at 180°C
  • Start the shallot oil after you put chicken in the oven - see below for instructions
  • Flip wings at 30 minute mark
  • Winglets should now be a nice brown colour as per image. Remove winglets from oven to rest. At this point, you should be ready for the final assembly (see below)

Shallot Oil

  • Place diced shallots in a small non-stick frying pan and cover with peanut oil.
  • Fry on low heat, stirring shallots occasionally
  • Watch for the change of colour. Once the colour of the shallots turn into a slight brown, turn off the fire and leave the shallots and the oil in the pan.
  • The residue heat will cook the shallots through until it turns into a rich, caramelised dark brown as per the photograph. Shallots should now be light and crispy, and the oil infused with flavour.

Noodle preparation

  • Boil a kettle of water
  • Place rice noodles into a mixing bowl, and pour boiled water over until the noodle sticks are covered.
  • Leave until the noodles soften. Agitate the noodles occasionally to loosen them.

Final assembly

  • Once the noodles have softened but still firm (just a tad before al dente stage), drain and transfer and divide into two bowls
  • While the soup is still boiling, poach the chopped choy sum in the soup itself for 2 minutes
  • Remove and transfer into bowl on top of the noodles
  • Place 3 finished winglets into each bowl on top of the noodles
  • Divide the fried shallots and shallot oil into a bowl each on top of the noodles
  • Turn off the stove boiling the soup. Remove the chicken carcass and kombu from the soup at the very end
  • Spoon soup into each bowl on top of all the ingredients
  • Garnish with chopped green spring onion
  • Serve while fresh and piping hot


Shortcuts can be taken with this dish. Instead of roasting a chicken carcass from scratch, one from a leftover roast chicken can be used. This is also a great way to use up leftovers from a previous meal. 
Also, instead of making your own chicken stock from scratch, you can also use chicken stock (although the above process does result in a much richer flavour in the stock).
You can also use store bought roast chicken in place of roasting your own.
You can also use store-bought fried shallots, but bear in mind that half the flavour of this dish comes from the shallot oil.