Chicken udon soup

Chicken udon soup

This recipe is a great way to use roast chicken leftovers. Hearty umami flavor. Guaranteed to make you smile.


  • Whole roast chicken leftovers
  • 100g celery, finely diced
  • 100g carrots, finely diced
  • 100g onion, finely diced
  • 3 cloves garlic
  • 1.5 tbsp ground black pepper
  • ~2 tsp salt (to taste)
  • Water, to cover (approx 3 pints)
  • Bay leaves
  • 1 scallion per serving
  • 1 egg per serving
  • 1 portion udon noodles per serving


  1. Remove any large chunks of remaining white meat from the carcass and set aside
  2. Fry the aromatics in any reserved roasting juices (or olive oil)
  3. Add the chicken carcass, bay leaves, salt and black pepper and water to cover (about 3 pints)
  4. Bring to the boil and simmer for 2 - 3 hours, remove lid to reduce for final hour
  5. Remove the bones (reserving any remaining meat) and blend
  6. Return all the reserved chicken meat to the pot
  7. (recommended) Leave overnight
  8. Ladle 1 bowl’s worth of stock per person into another saucepan. Add the scallion whites and bring to the boil
  9. Add one egg (shell on) per person and the udon, boil for ~12 minutes (follow specific cooking directions for your noodles)
  10. Remove, peel and slice the egg(s) in half


Best served in bowls sprinkled with the scallion greens, chili flakes and with the egg on top.