A Taste of Home
My Favorite is Filipino Chicken Vermicelli Soup and It was a chilly evening when I decided to make Filipino Chicken Vermicelli Soup. The kind of day when you crave something warm and comforting. I had just come home from a long day and wanted to make something that reminded me of family dinners. As I pulled out the chicken breast and started boiling it, the aroma of the broth began to fill my kitchen, instantly making me feel at home.
A Burst of Flavors
While the chicken cooked, I prepped the vegetables. The fresh cabbage, carrots, and scallions all went into the pot along with the fragrant garlic and onions. The colors and scents were so vibrant; it felt like I was creating a little piece of the Philippines right in my own kitchen. Adding the annatto water turned the soup into a beautiful golden color, and the roasted garlic on top gave it an extra layer of deliciousness.
A Cozy Meal
After cooking the vermicelli noodles, I combined everything into one pot and let it simmer. As the noodles softened and absorbed the rich flavors of the soup, I couldn’t help but taste a spoonful. It was perfect! The combination of shredded chicken, tender noodles, and the mix of fresh vegetables made every bite a comforting hug. It was exactly what I needed to warm up from the inside out.
Sharing the Comfort
When the soup was ready, I ladled it into bowls, garnished with a sprinkle of scallions and a bit more roasted garlic. Sitting down to enjoy it, I felt a wave of contentment. It was more than just a meal; it was a reminder of simpler times and the joy of sharing something homemade with loved ones. This Filipino Chicken Vermicelli Soup wasn’t just dinner; it was a celebration of comfort and family.
Table of Contents
Chef’s Notes-Filipino Chicken Vermicelli Soup
- To ensure the chowder has a smooth and creamy texture, whisk the milk slowly into the flour-butter mixture. This prevents lumps from forming. If the chowder seems too thick, you can gradually add more milk or half and half until the desired consistency is achieved.
- A small splash of white wine or sherry can be added after the flour and butter have combined. This adds depth and complexity to the dish.
- Using fresh sweet corn when in season will give the chowder a fresher, sweeter taste. If using frozen corn, let it thaw slightly before adding it to the chowder to avoid lowering the cooking temperature.
- Fresh crabmeat will give the best flavor, but if using canned crabmeat, rinse it lightly under cold water to remove excess salt or brine. This helps prevent the chowder from being overly salty.
- Aside from fresh parsley, consider garnishing with a squeeze of lemon juice or a sprinkle of smoked paprika to enhance the flavors and add a bit of color.
Filipino Chicken Vermicelli Soup
4
bowls20
minutes18
minutes383
kcal5
minutes43
minutesDive into the comforting flavors of Filipino Chicken Vermicelli Soup! This delightful dish combines tender shredded chicken, vermicelli noodles, and a medley of fresh vegetables, all seasoned to perfection with fish sauce and roasted garlic. Perfect for any time of the day, this soup is a quick and easy way to bring a taste of the Philippines to your table. Ready in under 40 minutes, it’s a must-try for anyone looking to explore new culinary horizons!
Ingredients
- Chicken and Stock
1 1/2 lbs boneless chicken breast
7 cups water
1 piece dried bay leaf
1 piece chicken bouillon cube (Knorr)
- Vegetables and Aromatics
1 1/2 cups shredded cabbage
1 medium carrot, julienned
1/2 cup chopped scallions
2 stalks celery, chopped
1 medium onion, chopped
5 cloves garlic, minced
2 tablespoons roasted garlic
- Noodles and Seasoning
2 1/2 ounces vermicelli noodles (sotanghon)
3/4 cup annatto water (from soaked annatto seeds)
Fish sauce and ground black pepper to taste
3 tablespoons cooking oil
Directions
- Boil Chicken: In a large pot, bring 7 cups of water to a boil with the dried bay leaf. Add the chicken breast and cook for about 20 minutes until fully cooked.
- Sauté Garlic and Onion: Add minced garlic and sauté until light brown. Then add chopped onion and celery; cook until the onion softens.
- Add Noodles: Add the vermicelli noodles to the pot and cook for approximately 10 minutes until tender.
- Add Vegetables: Stir in the julienned carrots and shredded cabbage; cook for an additional 5 minutes.
- Garnish: Top with roasted garlic and chopped scallions before serving.
Equipment
- chef’s knife
- cutting board
- nonstick pan
- Mixing bowls
Nutrition Facts
- Calories: 383kcal
- Fat: 15g
- Saturated Fat: 1g
- Cholesterol: 108mg
- Sodium: 510mg
- Potassium: 787mg
- Carbohydrates: 21g
- Fiber: 1g
- Sugar: 2g
- Protein: 38g
- Vitamin A: 5.3IU
- Vitamin C: 11.5mg
- Calcium: 6.2mg
- Iron: 6.3mg
FAQ- Filipino Chicken Vermicelli Soup
Can I make this soup ahead of time?
Yes, you can prepare the soup ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
Is there a vegetarian option for this recipe?
Absolutely! You can substitute the chicken with tofu or tempeh for a vegetarian option. Use vegetable broth instead of chicken stock and soy sauce or tamari in place of fish sauce.
Can I freeze this soup?
Yes, this soup can be frozen. Allow it to cool completely before transferring to freezer-safe containers. It can be stored in the freezer for up to 2 months. Reheat thoroughly before serving.
What can I use if I don’t have vermicelli noodles?
If you don’t have vermicelli noodles, you can replace them with rice noodles or glass noodles. Adjust the cooking time according to the type of noodles you use.
How can I make this soup spicier?
To add some heat, you can include sliced chili peppers or a pinch of red pepper flakes when sautéing the garlic and onion. Adjust to taste based on your spice preference.
