Chicken Noodle Soup

A version that has a little style and a lot of flavour, for a little effort!
I roasted a chicken and had leftovers and wanted to make a soup with a bit of punch, as we both like Asian style flavours, I couldn't pass up the opportunity to do my own version of this classic
Stock
Left over Roast Chicken - all of it
Few stalks of Celery - roughly chopped
1 Onion - roughly chopped
1 Carrot- roughly chopped
1 Star Anise
1 Clove
1 Clove Garlic
Several slices Fresh Ginger
How To
Throw it all in a pot, reserving the star anise and clove for later, with several litres water, cover and simmer for a few hours, add star anise and clove, simmer for another hour. Let cool. Strain enough through s clean cloth into a saucepan for the soup - about 2 1/2 cups for 2 people, reserve the rest for another use.
For the Soup
Stock - from above
1 handful of good quality Japanese Noodles *
1/2 cup Thinly sliced Smoked or Roasted Chicken Breast ^
Dash Soy Sauce
1 Carrot - thinly sliced, on the angle
Few Match Sticks Fresh Ginger
Finely Sliced Spring Onion - the green long ones
Finely Sliced Red Chilli - to your own taste
How to
Heat the stock and add ginger, soy sauce. Cook the noodles per packet instructions, in the stock - add carrot for the last few minutes of cooking time for the noodles, when carrot and noodles are cooked, add the rest of the ingredients to your liking and serve

* these are silky and smooth - I can get them in the Asian section of the Supermarket
^ I buy it ready cooked, and cryovaced from my supermarket

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