For a richer flavor, use homemade chicken broth. Feel free to add other vegetables like carrots, celery, or bell peppers to the soup. Adjust the amount of fish sauce to your preference. Start with a smaller amount and add more to taste. If you don't have achiote powder, you can substitute with a pinch of paprika for color.
Chicken Sotanghon
-
PREP TIME25 mins
-
COOK TIME30 mins
-
TOTAL TIME1 hrs 25 mins
-
SERVING10 People
-
VIEWS69
A comforting and flavorful Filipino noodle soup featuring tender chicken, earthy shiitake mushrooms, and delicate cellophane noodles in a rich, savory broth. Perfect for a chilly evening or whenever you crave a taste of home.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate24 g
-
Cholesterol30 mg
-
Fiber1 g
-
Protein9 g
-
Saturated Fat2 g
-
Sodium737 mg
-
Sugar2 g
-
Fat8 g
-
Unsaturated Fat0 g
Follow The Directions
01
Step
10 mins
In a large pot, bring water and 1 teaspoon salt to a boil. Add chicken legs and simmer until cooked through, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Reserve the cooking liquid, remove chicken and let cool slightly. Shred the chicken meat, discarding the skin and bones.
02
Step
40 mins
While the chicken is cooking, rehydrate the shiitake mushrooms: Place them in a bowl and cover with warm water. Soak for about 30 minutes, until pliable. Remove mushrooms, reserving the soaking water. Slice the mushrooms and set aside. In the reserved mushroom water, soak the cellophane noodles for about 10 minutes, until softened. Drain and cut noodles to a manageable length if desired.
03
Step
7 mins
Heat olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, sautéing until softened, approximately 5 minutes. Stir in the achiote powder, coating the onion and garlic mixture evenly. Add the shredded chicken, sliced shiitake mushrooms, and fish sauce. Season with salt and pepper to taste.
04
Step
10 mins
Pour in the chicken broth and the reserved chicken cooking liquid. Bring the mixture to a boil, then reduce heat and simmer for 5 minutes to allow the flavors to meld. Add the soaked and drained cellophane noodles and cook for another 5 minutes, or until the noodles are tender and translucent.
05
Step
1 mins
Garnish with chopped green onions and serve hot.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Osborne Lockman
May 25, 2025I added some ginger and a splash of soy sauce and it turned out even better!
Julio Champlin
May 12, 2025The soaking of mushroom water really elevated the taste, great tip!
Clifton Trantow
Apr 20, 2025I have made this several times and it always turns out great! Thank you!
Hipolito Williamson
Apr 12, 2025My family loved this soup! It's a new favorite in our household.
Louvenia Mcglynn
Dec 22, 2024I found the fish sauce a bit too strong, so I used less next time and it was perfect.
Kendra Nader
Nov 29, 2024This recipe is amazing! The flavors are so well balanced and the noodles are perfectly cooked.