Description
A homemade Filipino-style chicken noodle soup inspired by the beloved Royco instant soup—warm, nostalgic, and made with real ingredients.
Ingredients
Units Scale
- 1 cup short noodles (vermicelli or angel hair pasta), cut into 1-inch pieces
- 6 cups chicken stock
- 1 cup cooked shredded chicken
- 1 medium carrot, diced
- 1 celery stalk, diced
- 1/2 tsp turmeric
- 1 chicken stock cube
- 1 tsp cornstarch mixed with 2 tbsp water
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- Freshly ground black pepper, to taste
- Salt, to taste
- Oil, for sautéing
- Chopped parsley, for garnish
Instructions
- In a medium pot, heat a bit of oil over medium heat. Add onions and garlic and sauté until soft and fragrant, about 4 minutes.
- Stir in diced carrots and celery. Add turmeric, salt, and pepper. Cook for another 3 minutes to soften the vegetables.
- Pour in the chicken stock and add the chicken stock cube. Bring to a gentle boil.
- Add the noodles and cook for around 6 minutes or until just tender.
- Stir in the shredded chicken and simmer for another 4 minutes.
- Add the cornstarch slurry to slightly thicken the broth. Stir well.
- Taste and adjust the seasoning.
- Remove from heat. Ladle into bowls, garnish with chopped parsley, and serve hot.
- Best enjoyed with crackers or toasted bread—and maybe a cold Royal Tru-Orange if you really want the full throwback experience.