Following last month’s Yorkshire Pudding recipe, it will come as no surprise to hear that a good roast dinner is a firm favourite in our household. More often than not we opt for chicken; and it keeps us fed long after Sunday too! But how to make it not feel like leftovers? Making something completely different from the leftover bird is key, and anything with an Asian influence makes it feel a world away from the yorkies and gravy of yesterday. I always feel particularly virtuous when I make a stock and use that in the dish too so this Chinese chicken soup is ticking all of the boxes! Perfect for warming up after a chilly day and much cheaper than a takeaway!


1 leftover roasted chicken (med-large)

1 large carrot, roughly chopped

2 inches root ginger, roughly chopped

1 tbsp sea salt

Black Pepper

2 tbsp sunflower oil

2 garlic cloves, crushed

3 spring onions, finely chopped

150g sweetcorn (1 small tin, drained)

½ tsp Chinese Five Spice

1 tbsp gluten free soy sauce

1 tsp sesame oil

2 tbsps cornflour

600ml fresh chicken stock

2 eggs, beaten

1 red chilli, finely chopped (optional)


1. To begin, strip the meat from the chicken carcass and roughly shred, you will hopefully have about 150g. Refrigerate.

2. Place the chicken bones in a large saucepan with the roughly chopped carrot and ginger. Add the sea salt and cover with boiling water. Simmer over a low heat for two hours. Leave to cool and then strain, discard the bones and vegetables.

3. Once the stock is ready, add the chicken, oil, garlic and 2 of the chopped spring onions to a large saucepan (reserve 1 spring onion for garnish). Season with black pepper and then cook over a low heat for a few minutes until the garlic is softened. Add the sweetcorn to the pan and then remove from the heat.

4. In a small jug or cup mix the cornflour with 4 tbsps of the cooled stock. Pour into the pan with the rest of the chicken stock, the five spice, soy sauce and sesame oil and return to the heat, turning it up to high. Bring to a boil and cook until thickened.

5. To add the egg to the soup, keep the pan on the heat and pour in the beaten eggs slowly - use a fork to whisk the soup continuously as the eggs are added and this will help them to form strands as they cook.

6. Finally, check the seasoning of the soup, adding more salt or pepper if needed and serve garnished with the remaining spring onion and fresh red chilli, if you like.

Victoria is the author of This is Gluten Free and owner of 2 Oxford Place on Gillygate