Name: Roast Chicken Noodle Soup
Cook time: 5 h
Total time: 5 h
Ingredients: 1 whole organic chicken, removed from packaging and patted dry; 1 tablespoon olive oil; 1 tablespoon sea salt; 1 onion, quartered; 5 garlic cloves; 2 celery sticks, roughly chopped; 3 carrots, roughly chopped; 1 tablespoon peppercorns; 1 tablespoon salt (for stock); 2 cloves; 1 star anise; 1 cinnamon stick; 1-inch ginger, sliced; Greens (such as bok choy or spinach); Fresh rice noodles; Thai basil leaves; Coriander leaves; Lemon wedges; Chilli (optional)

Instructions

Preheat the oven to 200°C.
In a small bowl, combine olive oil and sea salt. Massage the mixture onto the chicken, covering the entire skin.
Place the chicken in the preheated oven and roast for 1 hour or until golden and crispy.
Remove the chicken from the oven and let it cool slightly. Carefully remove the skin and bones, reserving the flesh for later use in soup.
Place the bones, skin, and any grizzly bits back into a pot. Add onion, garlic, celery, carrots, peppercorns, and salt. Cover with water.
Bring the pot to a simmer and allow it to cook for about 4 hours to extract maximum flavor.
Strain the stock and return it to the pot. Season to taste with salt, pepper, or chicken stock powder if desired.
If preferred, allow the stock to cool in the pot, then skim off any hardened fats from the top. Alternatively, decant the stock into clean jars while still hot and seal with lids.
To make the soup, pour 1 litre of the stock into a saucepan. Add cloves, star anise, cinnamon stick, and ginger. Simmer until fragrant.
Meanwhile, blanch the greens and cook the rice noodles according to package instructions.
In serving bowls, place a generous portion of rice noodles. Top with reserved chicken flesh, blanched greens, thinly sliced raw onion, Thai basil leaves, and coriander leaves.
Ladle the hot soup over the ingredients in each bowl. Squeeze lemon juice and add chilli if desired.
Serve immediately and enjoy!

Roast Chicken Noodle Soup 2