Best Chicken Sotanghon Soup Recipes

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CHICKEN SOTANGHON SOUP



Chicken Sotanghon Soup image

Chicken Sotanghon Soup with cellophane noodles and tender-crisp veggies is a hearty and tasty soup perfect for cold weather. Delicious for midday snack or light meal!

Provided by Lalaine Manalo

Categories     Soup

Time 55m

Number Of Ingredients 18

1 tablespoon canola oil
1 onion, peeled and sliced thinly
4 cloves garlic, peeled and minced
1 thumb-size ginger, peeled and julienned
1 pound chicken wings, tips removed and cut into 2-inch pieces
1 cup Chinese celery (kinchay), chopped
2 tablespoons fish sauce
7 cups chicken broth
1 teaspoon atchuete powder
1 large carrot, peeled and julienned
salt and pepper to taste
4 ounces (about 2 coils) sotanghon
1/2 head napa cabbage, shredded
3 hardboiled eggs, peeled and halved
fried garlic bits
green onions, chopped
1/2 cup oil
1 head garlic, peeled and minced

Steps:

  • In a large pot over medium heat, heat oil. Add onions, garlic, and ginger and cook until softened.
  • Add chicken and cook, stirring regularly, until lightly browned and juices run clear.
  • Add celery and cook, stirring regularly, for about 1 to 2 minutes or until softened.
  • Add fish sauce and cook for about 1 to 2 minutes.
  • Add chicken broth and bring to a boil, skimming any scum that floats on top. Lower heat, cover, and continue to cook until chicken is cooked through.
  • In a bowl, combine about 1/2 cup of the hot broth and atsuete powder. Stir until atsuete is dissolved. Add atsuete water to pot.
  • Add carrots and cook for about 1 to 2 minutes or until half-done. Season with salt and pepper to taste.
  • Add sotanghon noodles and push down into broth to soften, stirring gently to separate.
  • Ladle soup into bowls and top with boiled eggs, fried garlic bits and green onions. Serve hot.
  • When noodles have slightly softened, add cabbage and cook for another 2 to 3 minutes or until noodles are cooked and vegetables are tender yet crisp.

Nutrition Facts : Calories 434 kcal, Carbohydrate 26 g, Protein 14 g, Fat 31 g, SaturatedFat 4 g, Cholesterol 125 mg, Sodium 1566 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

CHICKEN SOTANGHON SOUP



CHICKEN SOTANGHON SOUP image

Chicken Sotanghon Soup is a Filipino-style soup made with bite-sized chicken, cellophane noodles and vegetables in a ginger-flavored broth. This recipe calls for atchuete powder, which this site will not accept as an ingredient, so you can substitute paprika.

Provided by JackieOhNo

Categories     Filipino

Time 55m

Yield 6 serving(s)

Number Of Ingredients 17

1 tablespoon oil
1 onion, peeled and sliced thinly
4 garlic cloves, peeled and minced
1 thumb-size piece fresh ginger, peeled and julienned
1 lb chicken wings, tips removed and cut into 2-inch pieces
1 cup Chinese celery, finely chopped (kinchay)
2 tablespoons fish sauce
7 cups chicken broth
1 teaspoon paprika
1 large carrot, peeled and julienned
salt and pepper
4 ounces cellophane noodles (about 2 coils sotanghon)
1/2 head napa cabbage, shredded
3 -4 hardboiled egg, peeled and halved
green onion, chopped
1/2 cup oil
1 head garlic, peeled and minced

Steps:

  • In a large pot over medium heat, heat oil. Add onions, garlic and ginger and cook until aromatic. Add chicken and cook, stirring regularly, until lightly browned and juices run clear. Add kinchay and cook, stirring regularly, for about 2 to 3 minutes or until limp. Add fish sauce and cook for about 2 to 3 minutes.
  • Add chicken broth and bring to a boil, skimming any scum that floats on top. Lower heat, cover and continue to cook until chicken is cooked through.
  • In a bowl, combine about ½ cup of the hot broth and atsuete powder. Stir until atsuete is dissolved. Add atsuete water to pot.
  • Add carrots and cook for about 1 to 2 minutes or until half done. Season with salt and pepper to taste. Add sotanghon noodles and push down into broth to soften, stirring gently to separate. When noodles have slightly softened, add cabbage and cook for another 2 to 3 minutes or until noodles are cooked and vegetables are tender yet crisp.
  • Ladle soup into bowls and top with boiled eggs, fried garlic bits and green onions. Serve hot.
  • For Fried Garlic Bits: In a small pan over low heat, heat oil. Add garlic and cook, stirring occasionally, for about 10 to 15 minutes or until golden brown. With a slotted spoon, remove from pan and drain on paper towels. Garlic will crisp as it cools.

Nutrition Facts : Calories 527.9, Fat 36.6, SaturatedFat 7.2, Cholesterol 140.3, Sodium 1437.9, Carbohydrate 24.9, Fiber 1.1, Sugar 2.8, Protein 23.9

CHICKEN SOTANGHON



Chicken Sotanghon image

Use sotanghon (bean thread noodles) or bihon (thin rice noodles) in this Filipino dish. Both are equally delicious.

Provided by lola

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 1h25m

Yield 10

Number Of Ingredients 13

2 cups water
1 teaspoon salt
1 pound chicken legs
1 ounce dried shiitake mushrooms
8 ounces bean thread noodles (cellophane noodles)
3 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 ½ teaspoons achiote powder
1 tablespoon fish sauce
salt and pepper to taste
2 (14.5 ounce) cans chicken broth
2 green onions, chopped

Steps:

  • Bring 2 cups of water with 1 teaspoon salt to a boil in a pot; cook the chicken in the boiling water until until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Reserving the liquid, remove the chicken and allow to cool before removing the meat from the bones and shredding with two forks. Discard the skin and bones.
  • While the chicken cools place the shiitake mushrooms in a bowl and pour enough warm water over them to cover completely; allow to soak until pliable, about 30 minutes. Remove from the water, slice, and set aside. Place the bean thread noodles in the water and add more warm water if needed to cover; allow to soak until soft, about 10 minutes. Drain. Cut the noodles if desired.
  • Heat the olive oil in a skillet over medium heat; cook and stir the onion and garlic until softened, about 5 minutes. Add the achiote powder and continue to cook and stir until the mixture is well coated with the red-orange color. Stir the shredded chicken meat, sliced shiitake mushrooms, and fish sauce into the mixture; season with salt and pepper to taste. Allow the mixture to cook about 5 minutes before pouring the reserved liquid from cooking the chicken and the chicken broth into the mixture. Bring to a boil for 5 minutes. Add the noodles and cook another 5 minutes. Garnish with the green onion to serve.

Nutrition Facts : Calories 210.2 calories, Carbohydrate 24.2 g, Cholesterol 29.8 mg, Fat 8.4 g, Fiber 0.8 g, Protein 8.9 g, SaturatedFat 1.7 g, Sodium 736.8 mg, Sugar 1.5 g

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