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Chicken and Miswa Soup Recipe

Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings: 3
Author: Vanjo Merano


  • 1/2 lb. boneless chicken breast
  • 3 to 4 cups chicken broth
  • 3 cups water
  • 4 ounces Miswa Chinese Vermicelli
  • 1/2 cup chopped green onions
  • 1 small yellow onion minced
  • 4 cloves garlic crushed and minced
  • 2 tablespoons cooking oil
  • 1 teaspoon annatto powder atsuete powder
  • Salt and pepper to taste


  • Bring water to a boil in a cooking pot.
  • Once the water starts boiling, add the chicken breast and boil for 15 to 18 minutes (add more water if needed).
  • Remove the chicken and let cool. Shred the chicken meat manually. Set aside.
  • Heat the cooking oil in a clean cooking pot.
  • Sauté the onion and garlic
  • Once the onion becomes soft, add the shredded chicken meat. Continue to cook for2 minutes.
  • Add in the annatto powder and then pour-in the remaining water from the pot where the chicken was boiled. Pour-in the chicken broth.
  • Stir and let boil.
  • Cover and simmer for 15 minutes. You can add more water or chicken broth if the liquid reduces.
  • Put-in the miswa noodles. Stir and cook for 2 minutes.
  • Add the chopped green onions, salt, and ground black pepper.
  • Transfer to a serving bowl. You can top this with toasted garlic.
  • Serve. Share and enjoy!


Serving: 3g