Chicken Sotanghon Soup

Ingredients

• 6 oz bean thread noodles (Chinese vermicelli noodles, sotanghon noodles)*
• 1 ½ Tablespoon grape seed oil , or other neutral flavored cooking oil
• 4 garlic cloves , minced
• 1 Tablespoon minced fresh ginger
• 1 medium onion , chopped (about 1 ½ cups)
• 1 pound skinless chicken breast cutlets, or about 2 cups shredded cooked chicken
• 1 ½ cup shiitake mushrooms , thinly sliced
• 10 cups homemade chicken stock *
• 1 teaspoon kosher salt
• freshly ground black pepper , to season
• chopped green onions , as needed to garnish

Instructions 

1. Submerge dried bean thread noodles in warm water. Let soak for 10-15 minutes until softened. 
2. Heat oil in a stock pot or large pot over medium-high heat. Once warm, add garlic and ginger. Stir often and cook until fragrant, about 30-45 seconds. Add onions and stir to combine. 
3. Once onions are almost translucent, about 2 minutes, add raw chicken. (Skip if using cooked chicken.) Cook until chicken registers at least 165 degrees F. Turn chicken as needed to cook evenly, about 5 minutes.
4. Add mushrooms and cook for 2 minutes. Stir as needed to ensure onions do not burn at the bottom of the pot.  
5. Add chicken broth. Remove cooked chicken and place on plate or cutting board to cool. Bring broth to a boil. Let boil for about 2 minutes. Reduce heat to a simmer. 
6. Shred cooled chicken using two forks. Add shredded chicken to stock pot. Season broth with salt. Taste. Add more salt, as needed.
7. Drain soaked noodles. Add to pot. Stir to distribute. Bring soup back to a boil. Let boil for 2 minutes. Reduce heat to a simmer and cook for another 3-5 minutes. 
8. Ladle soup and noodles into serving bowls. Season with black pepper or white pepper according to taste. Garnish with chopped green onions. 

Notes

If using dried shiitake mushrooms: place dried mushrooms in small bowl. Cover with freshly boiled water. Let mushrooms soak for 20-30 minutes until soft. Drain. Slice mushrooms and proceed with recipe. 

Here are two ways to make homemade chicken broth:

Pressure Cooker: Store-bought Rotisserie Chicken Bones

• Place roasted chicken carcass in electric pressure cooker. (For richer broth, keep cooked skin on. Otherwise, remove skin.)  Add 8 cups water. Close pressure cooker lid, making sure pressure valve is closed/sealed. Cook on low pressure for 45 minutes. Allow for natural release. Discard chicken carcass. Strain broth and allow to cool.

Stove Top: 4 pound whole chicken

• Remove giblets and trim excess fat. Place whole chicken in large stock pot. Fill with enough water to cover chicken. Bring to a boil for 2 minutes. Lower to a simmer and skin off foam and impurities that rise to the top. Add additional water as necessary to ensure chicken in submerged. Let chicken simmer for 2-3 hours, skimming off impurities as needed. Carefully remove chicken from stockpot. Strain broth and allow to cool.