Chicken Sotanghon Soup

If you’re not feeling well… And you live on my block you might be surprised with a fresh bowl of chicken soup, filipino style. Thank you Roselyn! It was just what I needed for my upset stomach. But you don’t need to be under the weather to appreciate this delicious soup. If you’re into cellophane noodles, chicken and ginger this is the soup for you. And of course a side of white rice is mandatory. 😉 I like it right on top!

Recipe

2 Quarts low sodium (or no sodium preferably) chicken broth
Large piece of ginger 3-4 inches partially peeled-cut into three pieces and pound flat
2 Large bell peppers-seeded and sliced
2 Large chicken breast halves-bone and skin removed & cut into small slices
Bean thread noodles-2 packages from a 3 package 3.75 ounce bag
3 Tablespoons tomato bouillon granules with chicken flavor
Trappey’s peppers-for a hotter soup add a pepper or two
Long grain white rice cooked according to package directions. Serve on the side.

Cut the bean threads in half with scissors and soak in warm to hot water for 10-15 minutes. Then drain and set aside.

In a heavy pot large enough for all ingredients over medium/low heat add the chicken broth except put aside one cup to use later. Bring to a simmer.

Add to the broth the chicken, bell peppers, ginger and hot peppers if using. Bring back to a simmer. Simmer for a few minutes.

Add the noodles and stir to mix. The noodles should be cooked to al dente. After soaking this will take very little time. Check chicken for doneness.

Mix the bouillon into the reserved 1 cup of broth. Slowly add a little mixture at a time to the soup. Before all the mixture is added taste the soup for saltiness. You may determine not to use all the bouillon.

Hope you enjoy this as much as I did!