8元Costco烤鸡打造米其林高汤｜你冰箱里那只烤鸡，还能再抢救一下！

Ingredients

• 1.5 kg Rotisserie Chicken (Whole cooked chicken, meat shredded for later use, bones kept for broth)
• 1 Small Onion (Thinly sliced into strips)
• 2 Carrot (Thickly sliced)
• 1 Garlic Clove (Sliced thin)
• 15 g Plant Oil (For sautéing aromatics (≈1 tbsp))
• 2000 g Water (Cold filtered water)
• to taste Salt (Season at the end)
• 1 tbsp Soy Sauce (Adds depth to noodle soup broth)
• 200 g Dried Wheat Noodles (Traditional Yang Chun noodles; cook according to package)
• 2 stalks Scallion Whites (Thinly sliced for garnish and quick sauté)
• 1 clove Garlic (for garnish) (Minced)

Instructions

1. Prepare the Rotisserie Chicken

   Remove the chicken from its packaging, pull the meat off the bones into thin strips, and set the meat aside for later use. Keep the carcass, skin, and especially the leg bones for the broth.

   Time: PT5M

2. Chop Aromatics

   Thinly slice the small onion into strips, cut the carrots into thick rounds, and slice the garlic clove.

   Time: PT5M

3. Sauté Aromatics

   Heat 15 g plant oil in the soup pot over medium heat. Add the onion strips, carrot rounds, and garlic slices. Stir for about 5 minutes until the raw onion and garlic aromas disappear.

   Time: PT5M

   Temperature: medium

4. Add Chicken and Water

   Add the shredded chicken meat and all bones to the pot. Pour in 2000 g cold water, making sure the bones are fully submerged. Cover the pot.

   Time: PT5M

5. Low‑Heat Oven Simmer

   Pre‑heat the oven to 100 °C. Place the covered pot inside and let it sit until the broth temperature stabilizes between 85 °C and 95 °C (use the thermometer). Keep the pot in the oven for 6 hours, maintaining that temperature range.

   Time: PT6H

   Temperature: 100°C

6. Finish Simmer on Stovetop (Optional)

   After the oven time, transfer the pot to the stovetop on low heat and continue to simmer gently for another 30 minutes to ensure maximum extraction of gelatin.

   Time: PT30M

   Temperature: low

7. Strain the Broth

   Line a fine‑mesh strainer with filter paper (or a double layer of kitchen paper) and set it over a large bowl. Slowly pour the broth through, allowing it to filter cleanly. Discard solids.

   Time: PT10M

8. Prepare the Noodle Soup Base

   In a clean pot, heat a splash of oil, add sliced scallion whites and minced garlic, sauté until fragrant (≈1 minute). Add 1 tbsp soy sauce, stir, then pour in the strained clear broth. Bring to a gentle boil and season with a pinch of salt if needed.

   Time: PT5M

   Temperature: boiling

9. Cook Noodles and Assemble

   Cook the dried wheat noodles according to package instructions, drain, and divide into serving bowls. Ladle the hot broth over the noodles, top with the reserved shredded chicken meat, and garnish with sliced scallion whites and a sprinkle of minced garlic.

   Time: PT5M

Nutrition Facts

Calories

210

Protein

12 g

Carbohydrates

30 g

Fat

5 g

Fiber

2 g