Chicken and Miswa Soup Recipe

I competed the soup by sautéing the veggies together with the shredded chicken. The remaining stock and a few cups of chicken broth were added. Once the liquid boils, the rest of the ingredients are mixed-in the pot. It is very simple and straightforward.

Try this Chicken and Miswa Soup Recipe. Enjoy!

Chicken and Miswa Soup Recipe

Ingredients

• 1/2 lb. boneless chicken breast
• 3 to 4 cups chicken broth
• 3 cups water
• 4 ounces Miswa (Chinese Vermicelli)
• 1/2 cup chopped green onions
• 1 small yellow onion, minced
• 4 cloves garlic, crushed and minced
• 2 tablespoons cooking oil
• 1 teaspoon annatto powder (atsuete powder)
• Salt and pepper to taste

Cooking Procedure

1. Bring water to a boil in a cooking pot.
2. Once the water starts boiling, add the chicken breast and boil for 15 to 18 minutes (add more water if needed).
3. Remove the chicken and let cool. Shred the chicken meat manually. Set aside.
4. Heat the cooking oil in a clean cooking pot.
5. Sauté the onion and garlic
6. Once the onion becomes soft, add the shredded chicken meat. Continue to cook for2 minutes.
7. Add in the annatto powder and then pour-in the remaining water from the pot where the chicjen was boiled. Pour-in the chicken broth.
8. Stir and let boil.
9. Cover and simmer for 15 minutes. You can add more water or chicken broth if the liquid reduces.
10. Put-in the miswa noodles. Stir and cook for 2 minutes.
11. Add the chopped green onions, salt, and ground black pepper.
12. Transfer to a serving bowl. You can top this with toasted garlic.
13. Serve. Share and enjoy!

Number of servings (yield): 3