Chicken Sotanghon Soup

Ingredients

• Chicken breast

  raw

  1 ½ lb or 680g

• Chicken

  White, Homestyle, Oven Roasted - Oscar Mayer

  100g

• Egg noodles

  cooked, unenriched, salted

  71g

• Water

  7 cup or 1.66kg

• Bay leaf

  dried

  11g

• Cabbage

  raw

  1 ½ cup, shredded or 105g

• Carrots

  raw

  1 medium or 61g

• Scallions

  raw

  ½ cup, chopped or 50g

• Celery

  raw

  2 stalks, large (11 inches long) or 128g

• Sweet onion

  raw

  1 onion or 331g

• Garlic

  raw

  5 cloves, minced or 15g

• Red bell pepper

  raw

  1 medium or 119g

• Water

  ¾ cup or 178g

• Oil

  Submarine Sandwich - Wegmans

  3 tbsp or 42g

Directions

1. 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.
2. Heat oil in a large pot. Saute garlic until light brown. Add onion and celery. Saute until onion softens.
3. Put the shredded chicken in the pot and then saute for 2 minutes.
4. Pour chicken stock and let boil.
5. Add Knorr Chicken Cube. Stir.
6. Add annatto water and sotanghon noodles. Cover and cook for 10 minutes.
7. Put carrots and cabbage into the pot. Cook for 5 minutes.
8. Season with fish sauce and ground black pepper.
9. Put some roasted garlic and chopped scallions. Stir.
10. Transfer to a serving bowl. Serve. Share and enjoy!
11. Recipe by: Vanjo Merano (source: https://panlasangpinoy.com/chicken-sotanghon-soup-recipe/#recipe)