A delicious chicken soup with sotanghon - this is my version of the Chicken Sotanghon recipe.

In this dish, I used chicken cuts instead of shredded chicken. I added mushroom stems and cabbage to go with sotanghon. This is easy to make, and the ingredients are budget-friendly. This is best to cook anytime or when you feel cold or during rainy weather as the soup will keep you warm.

Try this recipe at home and share it with your family and friends!

Ingredients:
* 700 grams chicken cuts
* 1 pack sotanghon (vermicelli)
* 4 garlic cloves, minced
* 1 small onion, minced
* 1 small can of mushroom stems (115g)
* 1/2 tsp salt
* 1/2 tsp ground black pepper
* 1 chicken cube
* 5 cups pork broth
* 1 cup cabbage, chopped
* cooking oil

Procedure:
1. Sauté onions and garlic.
2. Add chicken pieces. Mix. Cover to cook the chicken.
3. Pour the pork broth. Add chicken cube. Stir. Cover and let it boil.
4. Add ground black pepper, salt, and mushrooms. Stir.
5. Add the cabbage. Mix well. Let it simmer.
6. Lastly add the sotanghon. Simmer for 2-3 minutes. Turn off the heat.
7. Serve with steamed rice or eat it as is. Enjoy!

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