Chicken Soup with Vermicelli Noodles
Hi, I’m Krizell, a third culture kid and second-generation Filipino American. I’m passionate about preserving our Filipino heritage through food and hope you give these recipes a try!
Krizell•
November 22, 2024
Chicken Sotanghon is one of the Filipino takes on chicken noodle soup. The noodles used are delicate, glass-like vermicelli made from mung beans, also known as bean thread noodles. I love to top my sotanghon with a boiled egg, crispy fried garlic, and fresh green onions. It’s a warm, comforting dish that’s both satisfying and nourishing—perfect for any day.
Start by preparing the chicken and broth. In a large pot add chicken (2 lb), bay leaves (2), 1/4 of yellow onion (½), and garlic cloves (5–6 cloves). Pour in water to cover the chicken and bring to a boil. Once boiling, cover and simmer over medium heat for about 30 minutes, or until the chicken is fully cooked.
Once the chicken is done, transfer it to a plate to cool. Remove the onion, bay leaves, and garlic from the broth and discard. Set the broth aside for later use.
While the chicken cools, refrigerate it and prepare the vegetables. Once prepped, the chicken should be cool enough to handle.
Shred the chicken into small pieces, discarding the bones.
Soak mung bean noodles in warm water for approximately 5 minutes. Set aside.
Heat 2 tsp of olive oil (2 tsp)in a large pot over medium heat. Add the minced garlic, chopped onion, and grated ginger (1 knob). Sauté for 2-3 minutes, or until fragrant and the onions are soft.
Add the shredded chicken to the pot and mix well with the aromatics. Stir in the carrots (1) and cook for a minute.
Pour in the chicken broth and stir to combine. In a small bowl, dissolve annatto powder (1 tsp) in hot water (1 cup). Add this mixture to the pot and stir well.
Cover the pot and bring it to a boil, cooking for about 10 minutes. Uncover and skim off any impurities that rise to the surface. Season with salt (1 tsp), pepper, and fish sauce (3 Tbsp) to taste. Adjust these seasonings to your preference.
Add the mung bean noodles (3 oz) and napa cabbage (½), then cover and cook for an additional 3 minutes, or until the noodles and cabbage are tender.
Serve the soup with hard-boiled eggs, fried garlic, and green onions. Enjoy immediately!
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