Filipino Chicken Sotanghon Noodle Soup

1. 1

   Bring water and 1 teaspoon salt to a boil in a large pot. Add the chicken legs and simmer until they are no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should register at least 165 degrees F (74 degrees C). Reserve the cooking liquid, remove the chicken and let it cool, then take the meat off the bones and shred it with two forks. Discard the skin and bones.

2. 2

   Meanwhile, put the shiitake mushrooms in a bowl and pour in enough warm water to fully cover them; let them soak until pliable, about 30 minutes. Remove the mushrooms, reserving the soaking water; slice them and set aside. Place the noodles in the reserved water, adding more warm water if needed to cover; let them soak until soft, about 10 minutes. Drain and cut the noodles if desired.

3. 3

   Heat olive oil in a skillet over medium heat. Add the onion and garlic; cook and stir until softened, about 5 minutes. Add the achiote powder and continue cooking and stirring until the mixture is evenly coated. Stir in the shredded chicken meat, sliced shiitake mushrooms, and fish sauce; season with salt and pepper.

4. 4

   Stir in the chicken broth and the reserved cooking liquid from the chicken. Bring to a boil for 5 minutes. Add the noodles and cook 5 minutes more. Garnish with green onions.

• Calories 137.83 kcal Moderate
• Protein 13.43 g Good Source
• Carbs 7.48 g Moderate
• Total Fat 5.99 g Moderate
• Saturated Fat 1.09 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 39.4 mg Moderate
• Sodium 489.54 mg High
• Fiber 1.79 g Low Source
• Sugar 2.3 g Low Source
• Added Sugar 2.01 g Low Source
• Calcium 13.21 mg Low Source
• Iron 0.59 mg Low Source
• Potassium 291.27 mg Low Source
• Vitamin A 13.23 mcg_rae Low Source
• Vitamin C 0.61 mg Low Source
• Vitamin D 0.13 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Fish 🐟
• Garlic 🧄
• Onions 🧅