Chicken and Miswa Soup Recipe
Are you looking for a delicious Filipino Soup that you can quickly prepare? This Chicken and Miswa Soup Recipe is a good idea. I like Chicken and Miswa Soup because this is something that even a beginner can prepare and it is also budget friendly. I prepared this Chicken and Miswa soup by first boiling…
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Are you looking for a delicious Filipino Soup that you can quickly prepare? This Chicken and Miswa Soup Recipe is a good idea. I like Chicken and Miswa Soup because this is something that even a beginner can prepare and it is also budget friendly.
I prepared this Chicken and Miswa soup by first boiling the chicken. I used boneless and skinless chicken breasts for this recipe, but you can use chicken with bone-in. All I did was to boil the chicken until it fully cooked, let it cool, and manually shred the meat. If you use bone-in chicken, the same steps still apply – just be sure not to add the bones in the soup. The water that we used for boiling will be our chicken stock.
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!
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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
Instructions
- Bring water to a boil in a cooking pot.
- Once the water starts boiling, add the chicken breast and boil for 15 to 18 minutes (add more water if needed).
- Remove the chicken and let cool. Shred the chicken meat manually. Set aside.
- Heat the cooking oil in a clean cooking pot.
- Sauté the onion and garlic
- Once the onion becomes soft, add the shredded chicken meat. Continue to cook for2 minutes.
- Add in the annatto powder and then pour-in the remaining water from the pot where the chicken was boiled. Pour-in the chicken broth.
- Stir and let boil.
- Cover and simmer for 15 minutes. You can add more water or chicken broth if the liquid reduces.
- Put-in the miswa noodles. Stir and cook for 2 minutes.
- Add the chopped green onions, salt, and ground black pepper.
- Transfer to a serving bowl. You can top this with toasted garlic.
- Serve. Share and enjoy!
Nutrition Information
Mei says
HI!
I am planning to cook this tonight for dinner however I don’t have annatto powder. Is it fine without it or any substitutions perhaps? Thanks!
Vanjo Merano says
Yes, it should be fine without annatto powder. It will make the dish look more appetizing though, but it does not have an impact to the overall taste of the dish.
Charlene says
Thanks for replying!
I think that’s a good idea! Never thought about it haha!
By the way, your misua recipe is one of my favorite dish! 🙂
Charlene says
Hello!
Due to busy schedule I usually cook a day before to make sure we have prepared, home made food everyday. For this type of dish, since vermicelli sips in too much water, would it tastes the same if I store the finished dish in the fridge with the noodles seperated from the soup? And then bring the soup to a boil and pour to noodles when we want to eat it.
Thank you! Been following your blog since 2013! 🙂
Vanjo Merano says
Charlene, I understand your reason for doing some things in advance due to your busy schedule. You may do that, but you will have to add the miswa on the day that you will consume it. What I will do is to assemble the soup (without the miswa) first and then place it in the fridge until needed. On the day that I will serve it, I will simply boil the soup and add the miswa noodles. This should not take long.
Jean says
Do you have any recipes using the leaves of sweet green pepper plants? Maybe soups and such.