Love Chinese Food recipes such as Chicken Chow Mein? Why not make leftover rotisserie Chicken Noodle Soup at home- it is a delicious way to use up roast chicken! This easy noodles recipe is a quick and healthy dinner or lunch idea. Light enough for summer but also cozy for fall. (Dairy-free.) (20 min)
When it's just 1 or 2 of you in a house, it can be difficult to finish an entire roast chicken, however tasty the dish is.
Hence, I am always looking for ways to use up leftover roast or rotisserie chicken! (One of my favorites is this leftover chicken congee.)
Ingredients
You only need a few simple ingredients for this cozy noodle recipe:
- leftover roast chicken: I usually use Chinese baked chicken leftovers for this noodle soup recipe. If you're using a different flavoured roast chicken, you may need to adjust the seasoning (as it will add a different flavor to the soup) so start by adding half the seasoning amount then taste before adding more. For more ways to use leftover rotisserie chicken, click here.
- thin dried rice noodles: Soak the vermicelli in hot weather to soften before adding to the soup. (If you cook the noodles in the soup, it adds starch to the soup and makes it cloudy.) Make sure you're using the thin vermicelli- if you're using wide flat rice noodles, you'll need to soak the noodles for longer.
- chicken broth: Alternatively, you can substitute the chicken stock with water and chicken stock powder (available at the Asian grocery store) or a chicken bouillon cube. If so, taste the soup before adding the seasoning as store-bought is usually quite salty.) If your fire is hotter than mine, you may need to add more liquid. (You can use water if you don't have any more stock.)
- green vegetables: I used bok choy but you can also use Napa cabbage to make the soup sweeter. If using bok choy, separate them into stems and leaves (as the leaves cook more quickly.)
- fresh garlic cloves: peel and smash with the back of a knife or cleaver- it's quicker than slicing! Do not substitute with garlic powder.
- fresh ginger: sliced (No need to peel) Do not substitute with ginger powder.
- sesame oil: If adding the leftover chicken skin into the soup, you may want to use less sesame oil because it will add oil to the soup.
- light soy sauce: not to be confused with dark or sweet soy sauce (which would make the soup too dark)
- salt: I used ½-1 teaspoon of salt, but please taste first as your chicken stock may be saltier than mine.
- optional, ground white pepper: ¼ to ½ teaspoon. Omit if you don't have it.
- green onions: this sliced scallion garnish enhances the flavor of the soup and makes it look better too!
How to Store
For food safety, I do not recommend storing leftovers, as the chicken will already have been cooked once and heated up once.
🔪 Step-by-Step Instructions
- Soak the thin rice noodles in hot water for 10-15 minutes, till softened, then drain. Don't overlook as we don't want the noodles to be soggy.
Note: if using boiling water, reduce the soaking time to 2-3 minutes. And if using room temperature water, it would need much more time, around 30 minutes or so. You'll know when the noodles are ready when they're soft and pliable.
2. Whilst the noodles are soaking, cut the vegetables and separate them into stems and leaves.
Note: they cook at different rates, so we will be adding the stems and leaves into the soup at different times.
3. Heat up 1-2 teaspoons of oil in a pot over a medium-high fire. Once the oil is almost smoking, stir fry the ginger till fragrant (2-3 minutes), then add the sliced garlic.
Note: If you don't have great control over the fire, turn it down before adding the garlic as it burns easily.
4. Add the chicken stock to the pot, cover and bring to the boil. (If you lowered the fire in Step 2, you need to increase it now.)
Once boiling, add the vegetable stems to the pot.
5. After 1 minute, add the leftover chicken.
6. Add the green leaves.
Season to taste with the salt, and ground white pepper.
Cook till the chicken is thoroughly heated up, turn off the fire, garnish with the sesame oil and sliced green onions, then serve.
🥗 Suggested Accompanying Recipes
Enjoyed this easy leftover Roast Chicken Recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below! If you REALLY liked this dish, please consider supporting it by buying me a bottle of soy sauce! 🙂 (No obligation though!) Thank you and have a great day!
Leftover Rotisserie Chicken Noodle Soup (20 min)
Equipment
- 1 Knife & cutting board
- 1 Medium-sized pot with lid
Ingredients
- 0.22 lb dried thin rice noodles
- 1 teaspoon neutral vegetable oil
- 3 garlic cloves peel and smash with the back of a knife or cleaver- it's quicker than slicing! Do not substitute with garlic powder.
- 1 inch ginger fresh, do not use ginger powder. No need to peel but slice thinly.
- 3 Cups chicken broth You can substitute the 3 Cups of chicken stock with 3 Cups of water and 2-3 teaspoons of chicken stock powder, which is available at the Asian grocery store (or a chicken bouillon cube- in this case, taste the soup before adding the seasoning as store-bought is usually quite salty.)
- ¼ lb bok choy Cut and separate into stems and leaves. Substitute: Napa cabbage.
- ¼ lb leftover roast chicken (Or ask much as you have) Shred the chicken. I usually use Chinese baked chicken leftovers for this noodle soup recipe. If you're using a different flavoured roast chicken, you may need to adjust the seasoning (as it will add a different flavor to the soup) so start by adding half the seasoning amount then taste before adding more. There is no set amount of chicken to use- just use whatever you have on hand.
- ¾-1 Tablespoon light soy sauce
- 1 teaspoon sesame oil I usually use 1 Tablespoon but start with ½ Tablespoon, taste, and add more if needed. (It depends on how much fat is on your chicken leftovers.)
- ¼-½ teaspoon salt Or to taste- you may need to add more if your roast chicken is lightly seasoned.
- ⅛ teaspoon ground white pepper Omit if you don't have it
- 1 sprig scallion sliced thinly
Instructions
- Soak the vermicelli in hot weather to soften for 10-15 minutes. Drain once soft (we don't want the noodles to be soggy.)
- Heat up 1-2 teaspoons of oil in a pot over a medium-high fire. Once the oil is almost smoking, stir fry the ginger till fragrant (2-3 minutes), then add the sliced garlic. (If you don't have great control over the fire, turn it down before adding the garlic as it burns easily.)
- Add the chicken stock to the pot, cover and bring to the boil. (If you lowered the fire in Step 2, you need to increase it now.)
- Once boiling, add the vegetable stems to the pot. After 1 minute, add the leftover chicken to the pot, followed by the vegetable leaves. Season to taste with the salt, and ground white pepper.
- Cook till the chicken is thoroughly heated up, turn off the fire, garnish with the sesame oil and sliced green onions, then serve.
Notes
Note: the nutritional information is an estimate automatically calculated using the WPRM recipe maker and I am not responsible for its veracity.
Nutrition
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