Chicken Sotanghon Soup
User Reviews
5
Chicken Sotanghon Soup
Description
Chicken Sotanghon Soup begins with boiling chicken breasts to make a flavorful broth. The cooked chicken is sliced and set aside. Garlic and onions are sautéed in oil until fragrant, then combined with the chicken and seasonings including fish sauce and pepper. Annatto powder dissolved in broth adds a gentle reddish tint and mild earthiness.
Julienned carrots, sotanghon (cellophane) noodles, and cabbage are cooked briefly in the broth to maintain a slight crispness. The noodles lend a tender, slippery texture. Hard boiled eggs and chopped green onion are served on top, contributing to contrast in texture and color.
This soup works well as a light meal or appetizer, with a savory, mildly spiced flavor and a clear, bright broth. It balances protein, vegetables, and noodles in a harmonious way, making it appealing as a comforting dish.
Ingredients
- ¾ pound chicken breast
- 8 cups water
- 2 tablespoons neutral cooking oil generic cooking oil
- 6 big cloves garlic - minced finely
- 1 medium onion - chopped
- 3-4 tablespoons fish sauce
- ⅛ teaspoon black pepper ground
- 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 egg hard boiled
- ½ cup green onion - chopped
Instructions
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 286 kcal
% Daily Value*
| Calories | 286kcal | 14% |
| Carbohydrates | 22g | 7% |
| Protein | 21g | 42% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 207mg | 69% |
| Sodium | 1210mg | 50% |
| Potassium | 450mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 420IU | 8% |
| Vitamin C | 14.9mg | 17% |
| Calcium | 75mg | 8% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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