Filipino Chicken Sotanghon Soup

Boil water in a large pot until it reaches its rolling point, then add 1/2 teaspoon of salt. Bring the mixture to a full boil and introduce chicken legs into the pot. Allow the chicken to cook until it reaches an internal temperature of 165 degrees F (74 degrees C), indicated by the absence of pink color in its center and clear flow of juices. Reserve the cooking liquid, then remove the chicken from the pot and let it cool before extracting the meat from its bones with two forks. Discard the skin and bones, as they are no longer needed.

In a separate bowl, submerge shiitake mushrooms in warm water that covers them completely. Allow the mushrooms to become pliable and soft after 30 minutes of soaking. Remove the mushrooms from the water, reserving it for later use, and slice them into thin pieces. Set the mushrooms aside.

Place noodles in a bowl that has been used to reserve the water, adding more warm water if necessary to cover them completely. Allow the noodles to become soft and pliable after 10 minutes of soaking. Drain the water from the bowl, then cut the noodles into desired lengths.

Heat olive oil in a skillet over medium heat. Introduce sliced onion and minced garlic into the skillet, stirring constantly until they are softened and fragrant. Add achiote powder to the mixture and continue cooking, stirring frequently, until it is well coated. Introduce shredded chicken meat, sliced shiitake mushrooms, and fish sauce into the skillet, stirring to combine. Season with salt and pepper to taste.

Stir in chicken broth and the reserved cooking liquid from the chicken. Bring the mixture to a full boil, then introduce noodles into the skillet. Cook for an additional 5 minutes, or until the noodles are fully incorporated into the dish. Garnish with green onions to complete the recipe.