Chicken Sotanghon Soup Recipe

Ingredients

• Chicken breast

  Broilers or fryers, meat and skin, raw

  1 lb or 454g

• Oil

  Submarine Sandwich - Wegmans

  2 tbsp or 28g

• Garlic

  Raw

  4 cloves, minced or 12g

• Onions

  Raw

  1 medium or 110g

• Celery

  Raw

  1 stalks, large (11 inches long) or 64g

• Carrots

  Raw

  1 medium or 61g

• Cabbage

  Raw

  ⅝ cup, chopped or 56g

• Noodles

  Egg, cooked, unenriched, with added salt

  99g

• Seasoning mix, dry, sazon, coriander & annatto

  3 tsp or 12g

• Bay leaf

  Spices

  100g

• Broth

  Organic, Chicken - Green Way

  1 Serving or 100g

• Fish sauce

  Ready-to-serve

  100g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Cooking the chicken:
2. Combine the chicken breast, bay leaf, and 4 to 6 cups of water using a medium to large pan.
3. Cover, boil, then simmer for about 25 minutes or until the meat is cooked.
4. Remove the chicken from the pan and set the chicken stock for later.
5. Once the chicken is cool enough to handle, separate the meat from the bones and tear them into smaller bits.
6. Making sotanghon soup:
7. Combine the achiote seeds with 3/4 cup warm water, then set aside.
8. Place a medium to a large pan over medium-high heat, then pour oil.
9. Once the oil is ready, add garlic and onion and cook until it softens.
10. Add celery and bouillon cube, and saute for a couple of minutes.
11. Add carrots and cooked chicken, then stir to combine.
12. Pour about 5 cups of the stock from cooking the chicken earlier.
13. Strain the achiote seeds and add the reddish liquid as well.
14. Cover, boil, then simmer for 10 minutes --- taste and adjust the seasoning by adding fish sauce and pepper.
15. Add the chopped cabbage and sotanghon noodles.
16. Stir gently to submerge the cabbage and sotanghon in the soup fully.
17. Cover for a couple of minutes or until the noodles are cooked.
18. Transfer your chicken sotanghon soup into bowls and serve!
19. (source: https://foodandjourneys.net/chicken-sotanghon-soup/)

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