Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, chicken & vegetable vermicelli soup - sotanghon / glass noodle soup. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Chicken & Vegetable Vermicelli Soup - Sotanghon / Glass Noodle Soup is one of the most popular of current trending foods in the world. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. Chicken & Vegetable Vermicelli Soup - Sotanghon / Glass Noodle Soup is something that I have loved my whole life. They’re fine and they look fantastic.
The chicken (Gallus gallus domesticus), a subspecies of the red junglefowl, is a type of domesticated fowl, originally from Asia. Rooster or cock is a term for an adult male bird. A younger male may be called a cockerel; a male that has been castrated is a capon. The adult female bird is called a hen.
To get started with this recipe, we must first prepare a few ingredients. You can cook chicken & vegetable vermicelli soup - sotanghon / glass noodle soup using 17 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Chicken & Vegetable Vermicelli Soup - Sotanghon / Glass Noodle Soup:
- Get Chicken - chopped or shredded or your favorite parts
- Get 2 handfuls vermicelli / bihon / thin glass noodles / cellophane noodles - already softened
- Make ready 3-4 cups water or chicken broth
- Take 1 chicken broth cube (if not using liquid broth)
- Prepare 1 medium onion, chopped
- Get 3-4 garlic cloves, chopped
- Make ready Handful Carrots, julienned
- Get Few leaves of Cabbage, julienne then chop
- Take Moringa drumsticks, peeled (optional)
- Get Handful green beans, chopped
- Make ready 1-2 Tbsp fish sauce (patis)
- Get Salt
- Get Cooking oil
- Make ready Top with Garnish: (optional)
- Prepare Boiled egg, halved or quartered
- Get Fried chopped garlic
- Make ready Chopped green onions
My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April. The attached drumette gives these airline chicken breasts more flavor; bone-in, skin-on chicken thighs make a good substitute. Andrew Fortgang of Canard in Portland, Oregon, recommends pairing.
Instructions to make Chicken & Vegetable Vermicelli Soup - Sotanghon / Glass Noodle Soup:
- Saute the garlic and onions in oil.
- Add the chicken, frozen is okay. Run it through the tap first before adding to the pot.
- Add a few tablespoons water, a good amount of salt and cover. Turn chicken, to cook on all sides, until it changes color.
- Add the chicken broth or water+broth cube. You can already add the hard vegetables. I added the drumstick seeds and green beans. Bring to a boil.
- Add the fish sauce or patis. Add the rest of the vegetables and the noodles. The noodles should be pre-softened before adding here. - - Bring to a boil, taste and adjust seasoning as desired.
- Turn off heat and serve immediately. Garnish with toppings. - - Note: the noodles may/will absorb most of the soup if not consumed right away. ☺️
The attached drumette gives these airline chicken breasts more flavor; bone-in, skin-on chicken thighs make a good substitute. Andrew Fortgang of Canard in Portland, Oregon, recommends pairing. Chicken is the most common type of poultry in the world. Owing to the relative ease and low cost of raising them in comparison to animals such as cattle or hogs, chickens have become prevalent in numerous cuisines. Chicken can be prepared in a vast range of ways, including baking, grilling, barbecuing, frying, and boiling.
So that is going to wrap it up with this exceptional food chicken & vegetable vermicelli soup - sotanghon / glass noodle soup recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
