Description
This isn’t your everyday chicken noodle soup; it’s lighter, a little nutty from the vermicelli, and has that salty-crunchy topping that makes every spoonful better. It’s the kind of soup you’ll want when you’re tired, chilly, or just craving something comforting but not too heavy
Ingredients
Units
Scale
- 1/2 kg chicken breast (bite-sized cubes)
- 1 pack vermicelli noodles (sotanghon)
- 1 medium onion (chopped)
- 3-4 garlic cloves (minced)
- 1 medium carrot (shredded)
- 2 hard-boiled eggs (halved)
- 1-2 spring onions (chopped, for garnish)
- Pork cracklings or chicharron (for topping)
- 5-6 cups chicken stock (or water + 1 broth cube)
- Salt and black pepper to taste
Instructions
- In a pot, heat a little oil and sauté the onion and garlic until lightly golden.
- Add chicken cubes and cook until they’re no longer pink.
- Pour in chicken stock, bring to a boil, and let flavors meld.
- Stir in shredded carrots, simmering for about 5 minutes.
- Add vermicelli noodles, stirring gently until just softened.
- Season with salt and pepper.
- Serve hot in bowls, topped with egg halves, crunchy pork cracklings, and a sprinkle of spring onion.
Tip: Vermicelli softens quickly, don’t walk away from the pot!
Notes
Prepared, tried, and tested by Joy
