Chicken Sotanghon Soup is a popular Filipino chicken noodle soup, made with shredded chicken and sotanghon noodles. Carrots, chopped onion, minced garlic, celery stalks, chicken broth cube is added to make it scrumptious. It is also seasoned with annatto seeds, bay leaves, fish sauce, pepper. So have some chicken sotanghon soup made with the finest ingredients. This savoury soup is super fulfilling and warm to the heart.
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Written recipe at [ Ссылка ]
Ngayong tag-lamig, ang sarap humigop ng mainit na sabaw. Kaya naman perfect itong recipe natin for today – Chicken Sotanghon Soup!
INGREDIENTS
✔️500 grams Chicken (with bones part)
✔️150 grams Vermicelli Noodles (sotanghon)
✔️1 medium carrot
✔️1 medium onion (chopped)
✔️4 cloves garlic (minced)
✔️2 tablespoon minced celery stalks
✔️salt & pepper to taste
✔️fish sauce (patis) to taste
✔️1 piece chicken broth cube
✔️1 tablespoon kasubha (or atsuete for color)
✔️4 to 5 pieces bay leaf
✔️oil for sauteing
DIRECTIONS
Arrange the chicken in a pot. Add the bay leaves and pour enough water to cover the chicken. Once it starts to boil, remove the white floating scum using a spoon. Let the chicken cook for 10 to 15 minutes using medium low heat.
Transfer the boiled chicken to a plate and shred to separate the flesh and skin from the bones. Set aside. Reserve the chicken stock for the soup.
Soak the vermicelli noodles for at least 10 minutes to soften.
Heat some oil in a pan. Saute the garlic, onions, and the shredded chicken for a few minutes. Season with salt and ground black pepper. Add the celery stalks and saute for a few seconds.
Next, add the chicken broth cube. Pour around 5 to 6 cups of chicken stock. You can add more water depending on how soupy you want your sotanghon.
Once boiling, add the softened vermicelli noodles. Add the safflower or annatto for some yellowish color. Let it simmer for a few minutes until the noodles are cooked.
Do a taste test and adjust the taste using fish sauce.
Add the carrots and cook for another 2 to 3 minutes until the carrots are cooked.
Transfer the chicken sotanghon soup to a serving bowl. Enjoy while it’s still hot!
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