Chicken Sotanghon Soup Recipe

Ingredients :

300g white chicken meat

1 brown onion

1 leek

2 carrots

1 stick celery

2 cloves garlic

75ml vegetable oil

1 liter chicken stock

1/2 tsp paprika

salt to taste

freshly ground white pepper

100g sotanghon (thin rice noodles)

1/2 tsp finely chopped chives

Method :

Remove all the skin from the chicken meat and cut into small pieces. Cut the onions and leeks into thin slices, dice the carrots and celery and crush the garlic.

Heat the oil in a large saucepan and saute the vegetables for 5 minutes then add the chicken meat and the stock and season with paprika, salt and freshly ground white pepper and saute the vegetables for 2 minutes.

Add the noodles, lower the heat and simmer gently for a further 10 minutes. Transfer to a soup tureen and garnish with finely chopped chives.

Serves 4-6

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