Barbecue Chicken & Noodle Soup

Barbecue Chicken & Noodle Soup


  • 3 dill sprigs, stripped, stalks reserved
  • 1 leek, trimmed, thinly sliced, offcuts reserved
  • 1 large carrot, sliced lengthways, offcuts reserved
  • 20g butter
  • 1 garlic clove, crushed
  • 220g dried thin egg noodles
  • 1 tbs lemon juice
  • lemon slices, to serve 


1. Remove meat from chicken, discarding skin (or see tip). Shred meat and set aside. Place chicken bones into a large saucepan with stripped dill stalks and offcuts from leek and carrot. Cover with 2l of water and simmer over medium-high heat for 15 minutes.
2. Meanwhile, melt butter in a large pan over medium-low heat. Add leek, carrot and garlic and cook for 8 minutes or until leek is soft.
3. Strain stock, discarding the solids. Add 1.5l of the stock to leek mixture and bring to a simmer. Add noodles and simmer for 3 minutes or until noodles are tender.
4. Add chicken meat and simmer for 2 minutes or until heated through. Add lemon juice and season to taste. Ladle soup into bowls, top with lemon slices and sprinkle with reserved dill tops to serve.
5. note: you will need a barbecue chicken for this recipe
For an indulgent soup topper, spread chicken skin onto an oven tray lined with baking paper and roast at 180°c for 5 minutes or until crisp.

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