Recipe by Debbie R.
This came from a Phillipino cookbook I used to have. It is so soothing; great for those needing a diet on the nonspicy side. I prefer this Asian chicken soup to the regular American chicken noodle soup.
Top Review by MC Baker
I'm used to having this in a similar recipe, tinolang manok, which uses ginger, chayote squash and we usually add potatoes too. This is a really nice simple version. I did it as described except I used a roasted chicken from the grocery store, and added more veggies after sauteeing the garlic/onions. I used broccoli, greens and potatoes. I'm modifying as my husband didn't like the recipe as much. Also i added some Bragg's for a bit more salt flavor.
- 2 tablespoons crushed garlic
- 3 tablespoons oil
- 1⁄4 cup sliced onion
- 2 lbs chicken pieces
- 2 tablespoons patis (fish sauce)
- 1⁄4 teaspoon pepper
- 6 cups water
- 2 (3 3/4 ounce) packages cellophane noodles
- 1⁄4 cup sliced green onion
Directions See How It's Made
- Saute garlic in oil until brown.
- Add onion, chicken, patis and pepper. Cover; bring to boil, then simmer for 10 minutes.
- Add water; bring to boil. Simmer until chicken is cooked. The dish should be covered, but leave lid off part of the time.
- Remove chicken from broth. Take off meat, shred, and throw back into the pot. Discard skin and bones.
- Add broken up noodles and cook another 5 minutes.
- Spoon noodles, chicken and broth into bowls; sprinkle with scallions before serving.