Delicious Chicken Sotanghon Soup Recipe

Ingredients

• 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
• 1.5 teaspoons achiote powder
• 1 tablespoon fish sauce
• salt and pepper to taste
• 2 (14.5 ounce) cans chicken broth
• 2 green onions, chopped

Instructions

1. In a large pot, bring water and 1 teaspoon of salt to a boil. Add chicken legs and simmer for about 10 minutes, or until cooked through. Ensure internal temperature reaches 165 degrees F (74 degrees C). Reserve the liquid, remove chicken, let it cool, shred the meat, and discard the skin and bones.
2. Soak shiitake mushrooms in warm water for approximately 30 minutes, until soft. Reserve the soaking water. Remove and slice the mushrooms. Soak cellophane noodles in the reserved mushroom water (add more warm water if needed) for about 10 minutes, until soft. Drain and cut noodles if desired.
3. Heat olive oil in a skillet over medium heat. Sauté onion and garlic for about 5 minutes, until softened. Add achiote powder and stir until well coated. Add shredded chicken, sliced shiitake mushrooms, and fish sauce. Season with salt and pepper to taste.
4. Add chicken broth and the reserved chicken cooking liquid to the skillet. Bring to a boil and cook for 5 minutes. Add the soaked noodles and cook for another 5 minutes. Garnish with fresh green onions before serving this Chicken Sotanghon.

Nutrition

• Calories: 210 kcal
• Fat Content: 8 g
• Fiber Content: 1 g
• Sugar Content: 2 g
• Sodium Content: 737 mg
• Protein Content: 9 g
• Cholesterol Content: 30 mg
• Carbohydrate Content: 24 g
• Saturated Fat Content: 2 g
• Unsaturated Fat Content: 0 g