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Chicken SOTANGHON (Vermicelli Chicken Noodle Soup)

ulampinoy's picture
Got colds or just feeling cold?? Here is a delicious way to get well and warm!
Ingredients
  Chicken leg quaters 1 Large
  Vermicelli 250 Gram (sotanghon)
  Celery stalks 2 , cut into small pieces (leaves included)
  Carrots 2 Medium, julienned
  Cabbage 1⁄2 , shredded
  Garlic 1 Tablespoon, mince
  Onion 1⁄2 Medium, thinly sliced
  Water 1 Liter
  Canola oil/Olive oil 3 Tablespoon
  Patis 2 Tablespoon (fish sauce)
  Salt To Taste
  Pepper To Taste
For garnish
  Green onions 1 Tablespoon, finely chopped
  Toasted garlic bits 1 Tablespoon
  Chili oil 1 Dash (Optional)
Directions

GETTING READY
1. Soak the vermicelli in water as per package directions.

MAKING
2. In a pot, heat the water.
3. Add the chicken leg, cover and boil for 12 minutes.
4. Once cool, remove the chicken leg and shred it in pieces. Reserve the stock.
5. In a pan, heat the canola oil.
5. Add the garlic and saute it until fragrant.
6. Add the onions and the shredded chicken and continue cooking.
7. Spoon in patis or fish sauce. Stir to mix.
8. Pour in the chicken stock.
7. Season with salt and pepper.
8. Add the carrots, the vermicelli noodles, the shredded cabbage and the celery. Stir to mix in everything.
9. Allow the soup to boil for 5 minutes on high.

SERVING
9. Garnish with green onions, toasted garlic bits and chili oil. Serve piping hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Filipino
Course: 
Appetizer
Taste: 
Savory
Method: 
Simmering
Ingredient: 
Chicken
Restriction: 
High Fiber, High Protein
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
25 Minutes
Ready In: 
0 Minutes
Servings: 
2

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