Chicken Sotanghon Soup
User Reviews
4.7
81 reviews
Excellent
Chicken Sotanghon Soup
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Chicken Sotanghon Soup with cellophane noodles and tender-crisp veggies is a hearty and tasty soup perfect for cold weather. Delicious for midday snack or light meal!
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Ingredients
- 1 tablespoon canola oil
- 1 onion, peeled and sliced thinly
- 4 cloves garlic, peeled and minced
- 1 thumb-size ginger, peeled and julienned
- 1 pound chicken wings, tips removed and cut into 2-inch pieces
- 1 cup Chinese celery (kinchay), chopped
- 2 tablespoons fish sauce
- 7 cups chicken broth
- 1 teaspoon atchuete powder
- 1 large carrot, peeled and julienned
- salt and pepper to taste
- 4 ounces (about 2 coils) sotanghon
- ½ head napa cabbage, shredded
- 3 hardboiled eggs, peeled and halved
- Fried garlic bits
- green onions, chopped
For the Fried Garlic Bits
- ½ cup oil
- 1 head garlic, peeled and minced
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Instructions
- In a large pot over medium heat, heat oil. Add onions, garlic, and ginger and cook until softened.
- Add chicken and cook, stirring regularly, until lightly browned and juices run clear.
- Add celery and cook, stirring regularly, for about 1 to 2 minutes or until softened.
- Add fish sauce and cook for about 1 to 2 minutes.
- Add chicken broth and bring to a boil, skimming any scum that floats on top. Lower heat, cover, and continue to cook until chicken is cooked through.
- In a bowl, combine about ½ 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.
For the Fried Garlic Bits
- 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.
Nutrition Information
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Calories
434kcal
(22%)
Carbohydrates
26g
(9%)
Protein
14g
(28%)
Fat
31g
(48%)
Saturated Fat
4g
(20%)
Cholesterol
125mg
(42%)
Sodium
1566mg
(65%)
Potassium
640mg
(18%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
2203IU
(44%)
Vitamin C
44mg
(49%)
Calcium
125mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 434 kcal
% Daily Value*
| Calories | 434kcal | 22% |
| Carbohydrates | 26g | 9% |
| Protein | 14g | 28% |
| Fat | 31g | 48% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 125mg | 42% |
| Sodium | 1566mg | 65% |
| Potassium | 640mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 2203IU | 44% |
| Vitamin C | 44mg | 49% |
| Calcium | 125mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
81 reviews
Excellent
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