10 Sep Mum’s Filipino Chicken Noodle Soup
Soups & Bowl Food
Mum’s Filipino Chicken Noodle Soup
This Filipino Chicken Noodle Soup is a bit of a cross between two Filipino soups, Tinola and Sotanghon. You can swap in any vegetables you have in the fridge; runner beans, leeks, broccoli, red pepper, pak choi, spinach, any variety of cabbage, really anything. You can also use the chicken carcass or other bones to make this recipe so use what you can find, it will make extra stock so freeze it to make soup another day or store it in the fridge for up to three days.
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- To make the stock, melt the ghee or oil in a large saucepan, add the wings and fry for around 5 minutes or until golden, turning with tongs. Remove the browned chicken wings to another large saucepan (save the chicken fat in the pan), cover well with hot water and add the vegetable peelings. Season, cover with a lid and leave to simmer over a medium heat for at least an hour – the longer the better. Once you’re ready to use it, you can shred the chicken, returning the bones and skin to the stock pot for another day.
- Meanwhile, prepare your toppings. For the crispy garlic, heat the ghee or oil in a small frying pan, then fry the garlic – you want it to be a bit more golden than you’re used to but be careful not to burn it. In a little bowl, combine the tamari or soy and lemon juice, add lots of black pepper and some sliced chilli.
- To make the soup, add the onion to the chicken fat and soften for 5 minutes, then stir in the garlic, ginger, celery and carrots and fry for another 5 minutes.
- Add enough of your stock to cover and bring to the boil, then reduce to a simmer for another 5 to 10 minutes, adding the shredded chicken, cabbage or spinach for the final minute. Season with a squeeze of lemon juice and the fish sauce.
- Cook the noodles according to the packet instructions, and divide between your bowls. Ladle over the soup and bring to the table with all the toppings. Let everyone help themselves.
- TIP. If you have any leftover crispy garlic, fry your morning eggs straight in the pan for delicious results.
For the chicken stock:
1kg chicken wings (the best quality you can afford)
A good handful of vegetable scraps, such as carrot, onion peelings, herb stalks (avoid broccoli or leek ends)
For the soup:
2 tbsps ghee/coconut/olive oil
1 onion finely sliced
4 fat cloves of garlic, finely chopped
1 fat thumb of ginger, peeled & finely chopped
2 celery sticks (& leaves if you have them), finely chopped
2 carrots, sliced
a good handful of spinach or a stub of cabbage, finely shredded
a few spring onions, finely sliced (save the green tops for garnish)
4 portions of vermicelli noodles
juice of ½ lemon
2 tsps fish sauce (if you don’t have it, add more salt or lemon)
sea salt & black pepper
For the toppings:
3 tbsps ghee or coconut or olive oil
1 bulb of garlic, finely chopped
2 tbsp tamari or soy sauce
juice of ½ lemon or Filipino calamansi
1 fresh red or green chilli, sliced
4 hard-boiled eggs, peeled & halved