Chicken Sotanghon Soup
A Filipino version of chicken noodle soup. This dish is composed of shredded chicken breast and vermicelli with carrots and cabbage.
Servings: 4 people
- 1 1/2 lbs. chicken breast
- 1 piece Knorr Chicken Cube
- 2 1/2 ounces sotanghon noodles
- 7 cups water
- 1 piece dried bay leaves
- 1 1/2 cups cabbage shredded
- 1 piece carrot julienne
- 1/2 cup scallions chopped
- 2 stalks celery chopped
- 1 piece onion chopped
- 5 cloves garlic minced
- 2 tablespoons garlic roasted
- Fish sauce and ground black pepper to taste
- 3/4 cups annatto water
- 3 tablespoons cooking oil
Prepare the chicken by boiling water ina cooking pot. Add bay leaf. Put the chicken breast in the pot. Cover and boil in medium heat for 20 minutes. Remove chicken from the pot and put in a clean plate. Let it cool down. Save the chicken stock. Shred the chicken and set aside.
Heat oil in a large pot. Saute garlic until light brown. Add onion and celery. Saute until onion softens.
Put the shredded chicken in the pot and then saute for 2 minutes.
Pour chicken stock and let boil.
Add Knorr Chicken Cube. Stir.
Add annatto water and sotanghon noodles. Cover and cook for 10 minutes.
Put carrots and cabbage into the pot. Cook for 5 minutes.
Season with fish sauce and ground black pepper.
Put some roasted garlic and chopped scallions. Stir.
Transfer to a serving bowl. Serve. Share and enjoy!
Calories: 383kcal | Carbohydrates: 21g | Protein: 38g | Fat: 15g | Saturated Fat: 1g | Cholesterol: 108mg | Sodium: 510mg | Potassium: 787mg | Fiber: 1g | Sugar: 2g | Vitamin A: 265IU | Vitamin C: 9.5mg | Calcium: 62mg | Iron: 1.1mg