Chicken Sotanghon Soup
Ingredients
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5 cloves GarlicMinced
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2 cubes Chicken Bouillon Cubes
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2 Pieces Bay Leaves
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500 gr Chicken BreastShredded
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3 tbsp Cooking Oil
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1 Piece Red OnionChopped
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200 gr Pancit Bihon Noodles
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2 Chalks CeleryChopped
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2 tbsp Fish Sauce
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1 piece CarrotJuliene
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0,5 Piece CabbageChopped
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3 ltr Water
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3 pieces Spring OnionChopped
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To Taste Salt
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to taste Black Pepper
Directions
Chicken sotanghon soup, also known as chicken vermicelli soup, is a Filipino dish that has become a popular comfort food in the country. Its history can be traced back to the Chinese influence on Filipino cuisine.
The word “sotanghon” is a Filipino term for vermicelli, a type of thin, transparent noodle that originated in China. The Chinese introduced vermicelli noodles to the Philippines during the colonial period, and they were quickly incorporated into local cuisine.
Chicken sotanghon soup is traditionally made with chicken broth, chicken meat, vermicelli noodles, garlic, onions, and vegetables such as carrots, cabbage, and celery. The soup is often seasoned with fish sauce and black pepper and garnished with green onions and fried garlic.
The dish is believed to have originated in the Chinatown district of Manila, where it was served in Chinese restaurants and later adopted into Filipino home cooking. Today, chicken sotanghon soup is enjoyed across the Philippines and is often served as a comforting meal during cold and rainy days. It has also become a popular dish for special occasions and celebrations, such as birthdays and holidays.
Chicken Sotanghon Soup is a Filipino Soup recipe which is easy to make but takes a bit of time to prepare. I used several pans to cook this recipe because I wanted to separate the stock, which I eventually combined with other ingredients for the chicken Sotanghon soup.
I cooked the vegetables and Sotanghon noodles in a separate pan as well. Eventually, I combined it all and enjoyed this delicious Chicken Sontanghon Soup.
Boil 2 liters of water, add 2 bay leaves and the chicken for approximately 25 min
While cooking chicken, prepare the vegetables for the chicken sotanghon soup. Wash the vegetables and cut them as described in the ingredients list.
When done, remove the chicken and set aside so it can cool off. Also set the stock aside where the chicken was boiled.
Shred the chicken when it's cool enough.
Next and start sautéing the Garlic in 3 tbsp of cooking oil until golden brown and add the onions and celery. Cook until the onions are soft.
The following step is adding the shredded chicken and mix everything well.
Get the pan with the Chicken stock and add the mixture of shredded chicken mix to the stock and let it boil.
Add a cube of chicken bouillon and leave the mixture for about 10 minutes
Next add the carrot to the chicken sotanghon soup and let it boil for another 5 min
At the same time boil in a separate pan 1 liter of water with a chicken Boullion and Pancit Bihon for approximately 3-4 min
Finally, separate Pancit from the stock and put it into the pan with the vegetables and chicken mixture. At the same time add the Spring Onion, 2 tbsp of fish Sauce and salt or pepper to taste.
Recipe Reviews
Ingredients
| 5 cloves Garlic | |
| 2 cubes Chicken Bouillon Cubes | |
| 2 Pieces Bay Leaves | |
| 500 gr Chicken Breast | |
| 3 tbsp Cooking Oil | |
| 1 Piece Red Onion | |
| 200 gr Pancit Bihon Noodles | |
| 2 Chalks Celery | |
| 2 tbsp Fish Sauce | |
| 1 piece Carrot | |
| 0,5 Piece Cabbage | |
| 3 ltr Water | |
| 3 pieces Spring Onion | |
| To Taste Salt | |
| to taste Black Pepper |
