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It had been a rainy week here in the Philippines. With the chilly weather and cozy feel of the rain pouring, I'm always reminded of my mom's version of chicken noodle soup.
3 cubes of chicken bouillon (Don't add this if you're already using chicken stock)
2 Tbsp of finely chopped onion leaves
PROCEDURE:
1. Cut chicken breast into small cubes and season it with salt and pepper. Set it aside.
2. Wash the Vermicelli noodles and soak it in water for 10 minutes. Set it aside.
In a pot, boil water or chicken stock. Then, add the onion, garlic and ginger. Let it simmer for 5 minutes.
3. After a few minutes, add the chicken and bouillon cubes. Remember, add the cubes only when you're using water.
4. When the chicken is cooked, you may now add the carrots and noodles. Add in the soy sauce. Simmer for another 5 minutes.
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5. Lastly, add the green beans and cabbage. You may add this in the fourth step, but I prefer not to overcook them. I still want a bit of crunch from the beans and cabbage.
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6. Taste the soup and if it lacks flavor, you may add more salt and pepper. If it's your desired taste, you may now sprinkle it with onion leaves on top.
Tada! I hope you enjoyed this recipe.
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