This recipe is another way of making use of left-over roast chicken meat and bones. It is only my husband and I in the house so I have so much left-over roast chicken from lunch. I used some for the soup and the rest for chicken salad sandwich. This noodle dish is another versatile dish; you can add any meat, seafood or vegetables you want. A hot bowl of this hearty and satisfying noodle soup is a perfect dinner on a cold fall night 🙂
Cooking Tips
When making chicken and fish ball noodle soup, having a well-flavored broth is key. Start by simmering your leftover roast chicken bones with water, aromatics like garlic, ginger, and onions, and a splash of soy sauce or fish sauce for depth. Allow this to simmer for at least an hour to extract all those delicious flavors. If you have time, chill the broth overnight. This lets the fat rise to the top, making it easy to skim off for a clearer soup. Also, consider adding a bit of fresh herbs like cilantro or green onions right at the end of cooking for a burst of freshness. When cooking the noodles, do so separately to avoid them soaking up all the broth’s flavor. Drain and rinse them under cold water to stop the cooking process. This ensures your noodles remain chewy and don’t turn mushy.
Ingredient Notes
The beauty of this noodle soup lies in its versatility. If you’re using leftover chicken, make sure to shred it into bite-sized pieces. For the fish balls, look for those made from fresh fish, as they have a better texture and flavor. You can find them in the frozen section of most Asian grocery stores. Don’t forget about the vegetables; bok choy, spinach, or even sliced mushrooms can add great nutrition and taste. If you prefer a bit of heat, sliced chili peppers or a dash of chili oil can spice things up. For the noodles, choose a type that holds up well in broth, like egg noodles or rice noodles. Always check the package instructions for cooking times. Fresh ingredients really elevate the dish, but if you’re in a pinch, frozen veggies work just fine.
Serving Suggestions
Serve your chicken and fish ball noodle soup hot, garnished with fresh herbs. A sprinkle of toasted sesame seeds can also add a nice crunch. For an added layer of flavor, consider offering lime wedges on the side. A squeeze of fresh lime juice just before eating brightens the entire bowl. If you want to make it a complete meal, pair it with a light side salad or some spring rolls. For those who enjoy a little extra texture, some crispy fried onions or shallots as a topping can be delightful. If you have guests over, serve the soup family-style in a large pot, allowing everyone to help themselves. This not only makes for a cozy dining experience but also encourages conversation and sharing. Remember to have plenty of napkins on hand, as slurping these noodles can be quite satisfying!
Frequently Asked Questions
Can I use other types of noodles for this soup?
Absolutely, you can swap in any noodles you like. Rice noodles or udon noodles work great too, just adjust the cooking time based on the type you choose.
What should I do with leftover soup?
Store leftover soup in an airtight container in the fridge for up to 3 days. If you want to keep it longer, freeze individual portions for a quick meal later.
How can I make this soup vegetarian?
To make a vegetarian version, skip the chicken and fish balls and use vegetable broth instead. Add more veggies like mushrooms, bok choy, or bell peppers for extra flavor.
What can I add to enhance the flavor?
Adding a splash of soy sauce or fish sauce can really amp up the flavor. Fresh herbs like cilantro or green onions right before serving add a nice touch too.
What’s the best way to store leftover roast chicken?
Store leftover roast chicken in an airtight container in the fridge and use it within 3 to 4 days. If you want to keep it for longer, wrap it tightly and freeze it.
Chicken and Fish Ball Noodle Soup
Ingredients
- 1 cup flaked roast chicken meat
- Bones from roast chicken
- 10 cups water
- 1 teaspoon dried parsley
- 1 tablespoon salt
- ½ teaspoon ground pepper
- 200 g fish ball
- 500 g fresh Shanghai noodles
- 1/2 cup chopped celery
- 1/2 cup julienned carrots
- 1 cup shredded napa cabbage
- 2 eggs beaten
- Chopped cilantro
- Salt and pepper to taste
Instructions
- Boil water over medium heat. Add chicken bones, parsley, salt and pepper. Simmer for 10 minutes.
- Add carrots, celery, cabbage and chicken meat. Cook for 5 minutes.
- Remove all bones, and then add fish balls and noodles. Cook for another 5 minutes. Season to taste.
- Remove from heat then slowly pour in the eggs while stirring constantly.
- Garnish with chopped cilantro and serve.
- Enjoy!
Nutrition
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