This is where the real value shows up.
Most people throw this part away…
👉 The carcass
👉 The vegetable trimmings
👉 All that hidden flavour
Chef Ian turns it into something better than anything you’ll buy:
👉 2 litres of beautiful, natural chicken stock
👉 A nourishing chicken soup
👉 And still more left for another meal
This isn’t leftovers…
👉 This is smart cooking.
Recipe Overview
- Dish: Chicken & Vegetable Soup with Vermicelli
- Serves: 2 generous serves
- Cost per serve: Under $5
- Appliance: Ninja 11-in-1 (Pressure + Sauté Mode)
Step 1: Make the Stock
Stock Ingredients
- Chicken carcass (from your roast)
- Vegetable offcuts:
- Onion ends
- Carrot peelings
- Celery trimmings
- 2 litres water
Stock Method
- Place carcass and vegetable trimmings into Ninja
- Add 2 litres of water
- Pressure cook on high for ~30 minutes
- Release pressure and strain
👉 Yield: 2 litres of rich chicken stock
- 1 litre used for this soup
- 1 litre reserved for another meal
Chef’s Tip
“No nasties… just real stock.”
👉 Pure flavour
👉 No additives
👉 No waste
Step 2: Chicken & Vegetable Soup
Ingredients
- ~100g chicken thigh (from your portions)
- 1 litre chicken stock
- Celery (diced)
- Frozen mixed vegetables
- Vermicelli noodles (pre-softened in boiling water, then drained)
Method (Ninja Sauté Mode)
Step 1: Start the Base
- Set Ninja to Sauté Mode
- Add celery and frozen vegetables
- Pour in 1 litre of stock
- Cook until vegetables are softened
Step 2: Add Chicken
- Add pre-cooked chicken thigh
- Heat through gently
👉 Thigh meat = best flavour and stays tender
Step 3: Add Noodles
- Add vermicelli noodles (already softened in hot water and drained)
- Stir through and heat
Step 4: Final Seasoning
- Taste the soup
- Add a little salt and pepper to finish
👉 The stock has already done most of the work
Serving Notes
This makes 2 generous serves:
- Eat one now
- Save one for later
- Or freeze for a future meal
👉 Cooking once… eating twice
Make-Ahead System
- Extra 1 litre of stock already done
- Use for:
- Another soup
- Sauce
- Rice dish
👉 This is how you build a kitchen that works for you
Skill Focus
- Stock making fundamentals
- Cooking with intention
- Stretching ingredients properly
- Creating multiple meals from one cook
Final Thought from Chef Ian
“Most people think they need to buy more to cook better…
You don’t.
You just need to use what you already have — properly.”
Watch the Full Tutorial 👉 Here
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