Chinese style chicken soup with leftover roast

November 25, 2015

 Chinese style chicken soup with leftover roast

A bowl of chinese chicken soup with sweetcorn and mushrooms


Whenever I go to a Chinese restaurant, I always opt for a soup, with chicken and sweetcorn being one of my favourites.
It’s super easy to make, and put my leftover roast chicken to good use. It’s also a great recipe to make for the winter.

Recipe for Chinese style chicken soup


1 or 2 chicken pieces (legs or breasts)
Chicken carcass (from cooked roast chicken)
2 garlic cloves
1 chicken stock cube
10 button mushrooms, sliced
Handful of frozen sweetcorn
Pinch of salt
Pinch of black pepper
Pinch of Chinese five spices
1 egg white
Drizzle of sesame oil


Boil the chicken carcass and garlic cloves in about 1.5 litres of water for about 20 mins to create a stock (if you don’t have a leftover roast to use, you could always use an extra stock cube)
Drain the stock through a sieve into another cooking pot, discard the carcass
While the stock is cooking, crumble in a chicken stock cube
Sprinkle in some salt, pepper and five spice
Add in shredded chicken
Throw in the sliced button mushrooms and sweetcorn
Whisk the egg white and add into the stock, but break quickly so the egg separates
Drizzle in some sesame oil to taste
Boil for a further 10 minutes
And that’s it.  Chinese style chicken soup with leftover roast – done!

About the Author


I’m a British-Bengali Muslim mum-of-two. My pictures aren’t filtered and neither are my words. I’m not a makeup artist, chef or lifestyle guru. I’m just me, sharing honest beauty reviews for brown skin, halal restaurant finds, travel inspo, mum life hacks, easy Bengali recipes and more. If that’s your bag, keep reading!

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