Prep 15 mins
Cook 45 mins
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.
- 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
- 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.
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.
This is a very fragrant dish while cooking. Yummy garlic. But I found this symple and bland. Which is great for people like my DS that likes it like that. This is part of Menu #39593 menu. I am assuming at step #2 "Add onion, chicken, patis and pepper. Cover; bring to boil, then simmer for 10 minutes. " You meant to add the water as well. (for the boil). Which is part of step #3. I was also wondering about the noodles. Because they are normally soaked before adding to the dish. BUT this worked great! When dry I couldn`t break them so I added as is. Let them soak. Ran a knife down the center of them once softened. Some diced red bell peppers would make this a pretty dish. More eye appealing. This is a good recipe for those no eating flour. I did add low sodium soy for taste. Cilantro was a nice topper but I didn`t add till I started eating. After photo was taken. This has many possibilities. Made for ZWT 6 . Thanks.
This is truly comfort in a bowl! I made a few adjustments because I didn't have chicken pieces. (I would highly recommend using them as they add so much flavor to the broth.) I used 2 lbs boneless, skinless chicken breasts and cut them in bite-size pieces. I followed the directions exactly as written but added 1 tsp salt, 1 tsp garlic powder and 1 tsp red pepper flakes with the water. The chicken was tender, the broth was awesome and the noodles soaked up all the wonderful flavors. Thank you for a great, comforting recipe, Debbie! I will be making this again!