Chicken Sotanghon Soup

Chicken Sotanghon Soup

This dish was one of my youngest daughter "Iya", favorites merienda meal. She loves it more when served with more chicken, soup and eggs. 

Its a simple and affordable dish to prepare during snack time, good for kids and young at hearts. Best to served when hot especially during rainy season to keep you warm.

Ingredients:

1/2 kilo chicken breast, cleaned (may add chicken liver, optional)
4 ounces Sotanghon (Vermicelli Noodles)
1 piece onion, minced
4 cloves garlic, minced
3 tablespoons onion leeks, chopped
5 cups water
2 tablespoons toasted garlic
2 to 3 tablespoon Patis (fish sauce)
3/4 cup cabbage, shredded
1 teaspoon ground black pepper
1 piece chicken bouillon

Cooking procedure:

1. Boil chicken breast in a sauce pan, add little salt or fish sauce to add flavors.
2. Cook chicken until tender then let it drain and cool, set aside chicken stocks.
3. Separate the chicken meat from the bone then tear the meat into strips or small pieces. Set aside.
4. Soak Sotanghon noodles in water for about 6 minutes. Cut into desired length.
5. In a cooking pot, heat oil then then sauté garlic and onion.
6. Add in chicken strips, fish sauce, ground black pepper and chicken bouillon.
7. Pour the chicken stock and let boil. Let it simmer.
8. Add cabbage, onion leeks and sotanghon noodles. 
9. Simmer for another 3 minutes then remove from fire.
10. Put desired serving size in a bowl.
11. Top with toasted garlic and hard boiled eggs
12. Serve hot, share and enjoy!