Chicken Sotanghon Soup
Tender shredded chicken and glass noodles in a flavorful chicken broth with carrots, cabbage, garlic, onion, and celery. Lightly colored with annatto and seasoned with savory chicken stock, fish sauce, and black pepper, then finished with roasted garlic and fresh scallions. Served piping hot, with steamed white rice on the side.
Servings: 4 people
Calories: 383kcal
Cost: $
Equipment
- 1 Cooking pot For boiling the chicken and making the stock
- 1 Large pot For sauteing and cooking the soup
Ingredients
- 1 1/2 lbs chicken breast
- 1 piece Knorr Chicken Cube
- 2 1/2 oz sotanghon noodles
- 7 cups water
- 1 piece dried bay leaf
- 1 1/2 cups cabbage shredded
- 1 piece carrot julienned
- 1/2 cup scallions chopped
- 2 stalks celery chopped
- 1 piece onion chopped
- 5 cloves garlic minced
- 2 tablespoons roasted garlic
- fish sauce and ground black pepper to taste
- 3/4 cup annatto water see notes
- 3 tablespoons cooking oil
Instructions
- Bring 7 cups of water to a boil in a cooking pot. Add the bay leaf and chicken breast. Cover and boil over medium heat for 20 minutes, or until the chicken is fully cooked. Remove the chicken and let it cool. Reserve the stock, shred the chicken, and set it aside.7 cups water, 1 piece dried bay leaf, 1 1/2 lbs chicken breast
- Heat the cooking oil in a large pot. Saute the minced garlic until light golden brown. Add the onion and celery, and continue sauteing until the onion softens.3 tablespoons cooking oil, 5 cloves garlic, 1 piece onion, 2 stalks celery
- Add the shredded chicken and saute for 2 minutes.1 1/2 lbs chicken breast
- Pour in the reserved chicken stock and bring it to a boil.7 cups water
- Add the Knorr Chicken Cube and stir until it dissolves.1 piece Knorr Chicken Cube
- Pour in the annatto water and add the sotanghon noodles. Cover and cook for 10 minutes.3/4 cup annatto water, 2 1/2 oz sotanghon noodles
- Add the carrots and cabbage. Continue cooking for 5 minutes.1 piece carrot, 1 1/2 cups cabbage
- Season with fish sauce and ground black pepper to taste.fish sauce and ground black pepper
- Add the roasted garlic and chopped scallions. Stir to combine.2 tablespoons roasted garlic, 1/2 cup scallions
- Transfer to serving bowls and serve hot. Share and enjoy!
Video
Notes
Annatto water – Soak 1 teaspoon of annatto (atsuete) seeds in 3/4 cup warm water for 10 minutes, stirring occasionally until the water turns orange. Strain and discard the seeds before using.
Chicken skin – Remove the skin from the chicken breast after boiling unless you want it in the soup. Skinless breast shreds cleaner and keeps the broth lighter.
Bay leaf – Take the bay leaf out of the stock when you remove the chicken so it does not end up in a serving bowl.
Scaling – Double every ingredient, including the chicken cube, and use a pot that holds at least 6 quarts. Give the noodles a stir halfway through the 10 minutes so the bigger bundle softens evenly.
Nutrition
Serving: 750g | 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