INGREDIENTS:

2 cups shredded chicken

1 bouillon

2 bay leaves

1 large onion

3 cloves garlic ,minced

2 tbs cooking oil

2 Sazon Goya or achuete

1/4 cup carrots,sliced

1/4 cup leeks,sliced

1/4 cup celery,sliced

1/4 cup thinly sliced green beans

1/2 cup thinly sliced cabbage

1/2 pound sotanghon noodles, soaked in water and when soft,cut into 6.inch lengths

salt pepper to taste

scallion

In a stockpot,boil chicken,bay leaves,peppercorns,onion,bouillon,sazon goya.

Set aside and let cool,Strain broth and set aside.

Remove all flesh from the boiled chicken. Discard the skin and cut chicken meat into thin strips.

In a wok or frying pan,saute garlic and onion in oil until transparent.

Stir in chicken. Add about 2 cups chicken broth and bring to boil over high heat. Stir in carrots,leeks,green beans,cabbage and celery. Add sotanghon noodles. Add patis and pepper to taste.. Top with chopped green onion