Chicken Sotanghon Soup
User Reviews
5
Chicken Sotanghon Soup
Description
Chicken Sotanghon Soup combines simple ingredients like chicken breast, bay leaves, and broth base to create a clear, savory stock. The broth is enriched by gently simmering the chicken and incorporating a chicken cube seasoning. Sotanghon noodles absorb the broth’s flavor while the vegetables like shredded cabbage and carrots add texture and freshness. The use of both minced and roasted garlic enhances the aroma and taste, and annatto water introduces a mild earthiness and orange hue to the soup.
The soup has a light but satisfying texture with tender shredded chicken mingling with soft noodles and fresh vegetable bits. The broth is gently spiced with fish sauce and black pepper to enhance the natural flavors without overwhelming them. It is cooked methodically — sautéing aromatics before returning the stock to the pot to fully meld flavors.
This soup serves well as a light lunch or dinner, providing warmth and nourishment. It can be enjoyed on its own or accompanied by steamed rice. The protein-rich shredded chicken and the soothing broth make it a practical dish for cooler days or when seeking comfort food.
Ingredients
- 1 1/2 lbs. chicken breast
- 1 piece Knorr Chicken Cube
- 2 1/2 ounces Sotanghon noodles
- 7 cups water
- 1 piece bay leaves dried
- 1 1/2 cups cabbage shredded
- 1 piece carrot julienne
- 1/2 cup scallions chopped
- 2 talks celery chopped
- 1 piece onion chopped
- 5 cloves garlic minced
- 2 tablespoons garlic roasted
- fish sauce to taste
- black pepper to taste
- 3/4 cups annatto water
- 3 tablespoons neutral cooking oil generic cooking oil
Instructions
- Prepare the chicken by boiling water ina cooking pot. Add bay leaf. Put the chicken breast in the pot. Cover and boil in medium heat for 20 minutes. Remove chicken from the pot and put in a clean plate. Let it cool down. Save the chicken stock. Shred the chicken and set aside.
- Heat oil in a large pot. Saute garlic until light brown. Add onion and celery. Saute until onion softens.
- Put the shredded chicken in the pot and then saute for 2 minutes.
- Pour chicken stock and let boil.
- Add Knorr Chicken Cube. Stir.
- Add annatto water and sotanghon noodles. Cover and cook for 10 minutes.
- Put carrots and cabbage into the pot. Cook for 5 minutes.
- Season with fish sauce and ground black pepper.
- Put some roasted garlic and chopped scallions. Stir.
- Transfer to a serving bowl. Serve. Share and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 383 kcal
% Daily Value*
| Calories | 383kcal | 19% |
| Carbohydrates | 21g | 7% |
| Protein | 38g | 76% |
| Fat | 15g | 23% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 108mg | 36% |
| Sodium | 510mg | 21% |
| Potassium | 787mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 265IU | 5% |
| Vitamin C | 9.5mg | 11% |
| Calcium | 62mg | 6% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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