1 leftover chicken carcass (optional)
1 tsp fresh ginger, grated
2 cloves garlic, minced
1 celery stalk, diced
1-2 tsp mild curry paste
4 cups homemade chicken broth (or a box of store bought chicken or vegetable stock)
1 cup water
1 cup leftover chicken, shredded (leave out if making vegetarian)
Half 19oz can of chickpeas, drained and rinsed (add the whole can if vegetarian)
2 small bundles of thin Chinese noodles
2 big handfuls of fresh spinach
Salt
To make the chicken broth:
Using whatever leftover roasted chicken you have (this can even be one of those rotisserie ones you pick up at the deli), strip off any meat still left on the bones and set aside. Place the entire chicken carcass in a big pot and cover with cold water by at least 1 inch. Turn the heat up to high until it boils, then turn down to low and let simmer for 1-2 hours. This is all you need to do to get your own chicken broth, but you can add some extra's to give it more flavor. Roughly chop a carrot or two as well as some celery, quarter an onion, and toss it all in the pot as well. You can also add about 10 whole peppercorns if you have them. While it's simmering just skim off any foam or scum that rises to the top. When done simmering, strain out the bones and any veggies. Save 4 cups of broth to use in the soup, anything extra you can pour into clean yogurt containers and freeze.
To make the soup:
In a large pot over medium heat, add a bit of oil. Add your fresh ginger, garlic and celery and saute 3-4 minutes until the celery has softened a bit. Add the curry paste and fry for a minute. Pour in the chicken broth and water and stir to combine, then add the shredded chicken (if using) and chickpeas. Bring soup up to a boil then turn heat down and simmer 15 minutes. Taste and season with salt. Remember that your homemade broth has no salt added yet, whereas store bought will, so season adequately. Turn heat back up to med-high to get it to boil then add the thin Chinese egg noodles. Let cook about 3 minutes until the noodles are tender then remove pot from the heat. Stir in the spinach and serve.
