Filipino Chicken Sotanghon Soup

In a large pot, bring water and salt to a boil. Add chicken legs and simmer until no longer pink in the center and juices run clear, about 10 minutes. Ensure an internal temperature of at least 74 °C (165 °F) with a thermometer. Reserve the liquid, remove the chicken, let it cool, then shred the meat using two forks. Discard the skin and bones.

Soak shiitake mushrooms in a bowl with warm water to soften, about 30 minutes. Afterward, reserve the water; slice the mushrooms and set them aside. Place noodles in the reserved water, adding more warm water if needed to cover them fully. Let them soak until soft, around 10 minutes, then drain and cut if desired.

In a skillet over medium heat, cook onion and garlic in olive oil until softened, about 5 minutes. Add achiote powder, mix well, then include shredded chicken meat, sliced shiitake mushrooms, and fish sauce. Season with salt and pepper to taste.

Add chicken broth and reserved cooking liquid from the chicken. Bring to a boil for 5 minutes, followed by adding noodles and cooking for another 5 minutes.

Garnish with chopped green onions.