Sort ingredients
tom1989
QR Code
Listen
Pdf
Wearing gloves, remove breast, thigh and leg meat from chicken. Shred and reserve to the side.
Place chicken bones and carcass in large saucepan, and cover with boiling water from the kettle (approx. 2.2L–2.5L). Boil for 15-20 minutes. Strain and reserve the broth.
Meanwhile, warm the butter and olive oil in a separate saucepan on medium heat. Add the onion and sweat for 2 minutes.
Add the ginger and garlic and sweat for a further minute.
Add the cabbage and carrots and sweat for 2 minutes. Stir and set aside.
Bring a separate pan of water to the boil, add noodles and cook the noodles for 2 minutes. Drain and divide between 4–6 bowls.
Turn the broth to high and add the shredded chicken meat, bok choy, spring onions and parsley.
As soon as it comes to the boil again, turn it off. Season with salt if need be.
Serve on top of noodles and enjoy.