Chicken Sotanghon Soup

Chicken Sotanghon Soup might be a good recipe to expand your soup repertoire. This recipe makes 6 servings with 353 calories, 14g of protein, and 29g of fat each. For $1.95 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. 11 person were impressed by this recipe. Head to the store and pick up carrot, kinchay, oil, and a few other things to make it today. It is perfect for Autumn. It is a good option if you're following a gluten free and whole 30 diet. It is brought to you by Kawaling Pinoy. From preparation to the plate, this recipe takes about 55 minutes. Overall, this recipe earns a solid spoonacular score of 54%. If you like this recipe, you might also like recipes such as Sotanghon (vermicelli) soup with chicken and black fungus, How to cook: Sotanghon (vermicelli) soup with chicken and black fungus, and Sotanghon at Upo Soup.

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 40 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a large pot over medium heat, heat oil. Add onions, garlic and ginger and cook until aromatic. Add chicken and cook, stirring regularly, until lightly browned and juices run clear. Add kinchay and cook, stirring regularly, for about 2 to 3 minutes or until limp. Add fish sauce and cook for about 2 to 3 minutes.Add chicken broth and bring to a boil, skimming any scum that floats to top. Lower heat, cover and continue to cook until chicken is cooked through.In a bowl, combine about cup of the hot broth and atsuete powder. Stir until atsuete is dissolved. Add atsuete water to pot,Add carrots and cook for about 1 to 2 minutes or until half done. Season with salt and pepper to taste. Add sotanghon noodles and push down into broth to soften, stirring gently to separate. When noodles have slightly softened, add cabbage and cook for another 2 to 3 minutes or until noodles are cooked and vegetables are tender yet crisp.Ladle soup into bowls and top with boiled eggs, fried garlic bits and green onions. Serve hot.In a small pan over low heat, heat oil. Add garlic and cook, stirring occasionally, for about 10 to 15 minutes or until golden brown. With a slotted spoon, remove from pan and drain on paper towels. Garlic will crisp as it cools.

 

Step by step:

1. In a large pot over medium heat, heat oil.

2. Add onions, garlic and ginger and cook until aromatic.

3. Add chicken and cook, stirring regularly, until lightly browned and juices run clear.

4. Add kinchay and cook, stirring regularly, for about 2 to 3 minutes or until limp.

5. Add fish sauce and cook for about 2 to 3 minutes.

6. Add chicken broth and bring to a boil, skimming any scum that floats to top. Lower heat, cover and continue to cook until chicken is cooked through.In a bowl, combine about cup of the hot broth and atsuete powder. Stir until atsuete is dissolved.

7. Add atsuete water to pot,

8. Add carrots and cook for about 1 to 2 minutes or until half done. Season with salt and pepper to taste.

9. Add sotanghon noodles and push down into broth to soften, stirring gently to separate. When noodles have slightly softened, add cabbage and cook for another 2 to 3 minutes or until noodles are cooked and vegetables are tender yet crisp.Ladle soup into bowls and top with boiled eggs, fried garlic bits and green onions.

10. Serve hot.In a small pan over low heat, heat oil.

11. Add garlic and cook, stirring occasionally, for about 10 to 15 minutes or until golden brown. With a slotted spoon, remove from pan and drain on paper towels. Garlic will crisp as it cools.

Nutrition Information:

covered percent of daily need