We had a left-over rotisserie chicken from yesterday dinner, not to spoiled it, I decided to make a healthy soup using the chicken. We have two choices on how are we going to do it. First, make a simple elbow macaroni soup, second is to cooked it with vermicelli noodles. Looking up the pantry, we had all the ingredients in making Sotanghon soup.
Ingredients
- 1 Left-over rotisserie chicken breast
- 4 - 60 Grams vermicelli
- 1/2 Cups cabbage
- 1/4 Cups Carrots
- 1 Stalk of celery
- 2 Cloves of garlic
- Salt and pepper to taste
Maximize Convenience
- 1 Teaspoon annatto powder
- 1 Packed Magic Sarap
Easy Extras
- Substitute for chicken - Chicken breast in can
Soak Vermicelli noodles in hot water for 5 to 8 minutes or until soft. When the noodles have softened, Cut in a shorter lengths using a scissor, leave them soaking in water and set aside. Heat oil in a casserole, sauté garlic onion and chicken. Add carrots, cabbage and season with salt and pepper, cook for another 2 minutes. Add 6 cups of chicken stock, Maggi Magic Sarap, Annatto powder and vermicelli noodles. Simmer for 3-5 minutes or until done.
The taste of a good soup is from how we do the stock. We boiled the left-over chicken with bone, and a packed of magic sarap that gives a strong flavor of our stock. If your kitchen is well stocked with fresh vegetables, canned, bottled and packaged ingredients, you can prepare this recipe as easy as the instant noodles in a pack.
