Chicken Sotanghon Soup
Try this Chicken Sotanghon Soup. A tasty and immune-boosting Filipino chicken soup with slippy cellophane noodles.
Prep Time5 minutes mins
Cook Time30 minutes mins
Total Time35 minutes mins
Cuisine: Asian, Filipino
Keyword: chicken sotanghon, sotanghon
- ¾ pound chicken breast
- 8 cups water
- 2 tablespoons oil
- 6 big cloves garlic - minced finely
- 1 medium onion - chopped
- 3-4 tablespoons fish sauce
- ⅛ teaspoon ground pepper
- 1 chicken broth cube
- 1-2 teaspoons achuete powder
- 1 big carrot - julienned
- 3 ½ ounces sotanghon noodles
- 2 cups cabbage - cut into thin strips
- 5-6 eggs (hard boiled)
- ½ cup green onion - chopped
In a large pot, boil chicken in 8 cups of water until cooked. Remove chicken from broth and cut into slices about a half inch thick. Set the chicken and broth aside.
In a large pot over medium-low heat, heat oil. Set about a tablespoon of minced garlic aside. Add the rest of the garlic to the oil and cook until browned. Remove fried garlic from oil and transfer to a small bowl.
In the same oil, add onions, garlic and cook until limp. Add the chicken, fish sauce ground pepper and cook for about 2 to 3 minutes.
Add chicken broth and chicken broth cube and bring to a boil.
In a small bowl, combine about ½ cup of the hot broth and achuete powder. Stir until achuete is dissolved. Add achuete water to the pot.
Add carrots and cook for about 1 to 2 minutes or until half done. Add sotanghon noodles. When noodles have slightly softened, add cabbage and cook for another 1-2 minutes or until noodles are cooked and vegetables are tender yet crisp.
Ladle soup into bowls and top with boiled eggs, fried garlic, and green onions. Serve while hot.
Calories: 286kcal | Carbohydrates: 22g | Protein: 21g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 207mg | Sodium: 1210mg | Potassium: 450mg | Fiber: 1g | Sugar: 2g | Vitamin A: 420IU | Vitamin C: 14.9mg | Calcium: 75mg | Iron: 1.9mg