Chicken Sotanghon Soup Recipe

Cooking Directions

• STEP 1.In a large pot, heat oil over medium heat and sauté garlic and onions until fragrant.
• STEP 2.Add the chicken pieces and cook until browned on all sides.
• STEP 3.Pour in the chicken broth and bring to a boil. Reduce heat and simmer for about 20 minutes or until the chicken is cooked through.
• STEP 4.Remove the chicken from the pot and shred it into bite-sized pieces.
• STEP 5.Return the shredded chicken to the pot and add the glass noodles. Cook for another 5 minutes or until the noodles are tender.
• STEP 6.Add the carrots, cabbage, and green onions to the pot and cook for an additional 3-5 minutes or until the vegetables are tender.
• STEP 7.Season the soup with fish sauce, salt, and pepper to taste.
• STEP 8.Serve hot and garnish with chopped cilantro or parsley, if desired.

Cooking Tips

• You can use bone-in chicken pieces for more flavor, or boneless chicken for convenience.
• Soak the glass noodles in warm water for about 10 minutes before adding them to the soup to soften them.
• Feel free to add other vegetables like mushrooms or bell peppers for extra flavor and nutrition.

Storage and Serving

• Leftover chicken sotanghon soup can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop or in the microwave until heated through before serving.
• Serve the soup as a main course with steamed rice or as a starter before a meal.