Chicken Sotanghon Soup is the ultimate cold-weather comfort food! Loaded with flavorful chicken, cellophane noodles, and veggies, this Filipino soup is a hearty and tasty way to warm up!
It's getting chilly here in my neck of the woods, and hearty soups have been my steady companions lately. I have a long list of soups I love to cozy up to during colder months, but no offense to chicken sopas or arroz caldo; chicken sotanghon is my all-time favorite.
Ingredient notes
In my book, nothing warms the body and nourishes the soul like a piping hot bowl of moist chicken, cellophane noodles, tender-crisp veggies, and flavorful broth.
Chicken to use
This Filipino-style noodle soup is typically made with chicken parts simmered in aromatics and then shredded into strips. However, I prefer to use bone-in chicken wings cut up into manageable pieces in mine. Not only do they keep moist and not stringy like the dry flaked meat, but the bone-rich chicken wings also bring an extra depth of flavor to the broth.
Although I encourage you to use bone-in chicken parts for maximum flavor, shredded leftover rotisserie chicken or lechon manok is also a quick and budget-friendly option when you want dinner in a hurry.
While chicken is the traditional choice, diced pork, meatballs, shrimp, or fried tofu are great for variety.
What is Sotanghon
Sotanghon, also known as cellophane, glass, or mung bean thread noodles, is a type of clear noodles made from potato, mung bean, sweet potato, or tapioca starch and water. They're usually packaged in dried form and then reconstituted to use in stir-fries and soups.
Noodles are a staple in my house. I love how they can easily be combined into a quick, delicious, and budget-friendly meal. Here are a few more of my favorite recipes.
- Sotanghon at Bola Bola Soup- delicious meatballs make this soup a substantial meal-in-itself dish.
- Sotanghon at Upo-delicious paired with steamed rice and crispy-fried fish!
- Ginisang Munggo at Sotanghon-added cellophane noodles deliciously extend this already economical dish.
Vegetables and toppings
Aromatics such as onions and garlic are sauteed first for a flavor boost. Good-for-you vegetables are added for extra color, texture, and nutrition. The recipe calls for Chinese celery, carrots, and napa cabbage, but feel free to add shitake or wood ear mushrooms, pechay, and Baguio beans.
Delectable toppings, including green onions, crisp fried garlic bits, and hard-boiled eggs, complete this hearty and delicious soup.
Seasonings and flavorings
Atsuete powder gives the broth an appetizing color, fish sauce adds umami, salt enhances flavor, and pepper adds zing.
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Cooking tip
I do not presoak the noodles, as they tend to overcook quicker. I add the dry coils and push them down in the hot broth to cook and soften them.
Serving suggestions
- Chicken sotanghon makes a delicious and filling midday snack or light meal. Serve with steamed rice, pandesal, or puto.
- Ladle the soup in serving bowls and top with toasted garlic, chopped green onions, and hard-boiled egg.
How to store
- Allow leftovers to cool completely and store in a container with a tight-fitting lid without the toppings. Refrigerate for up to 3 days.
- As with pancit lomi or chicken mami, this soup does not freeze well, as the sotanghon tends to change texture when frozen and thawed.
- To reheat, transfer to a sauce pot and heat until completely warmed through. Add more broth or water as needed to loosen the consistency and adjust seasonings to taste.
More noodle recipes
Ingredients
- 1 tablespoon canola oil
- 1 onion, peeled and sliced thinly
- 4 cloves garlic, peeled and minced
- 1 thumb-size ginger, peeled and julienned
- 1 pound chicken wings, tips removed and cut into 2-inch pieces
- 1 cup Chinese celery (kinchay), chopped
- 2 tablespoons fish sauce
- 7 cups chicken broth
- 1 teaspoon atchuete powder
- 1 large carrot, peeled and julienned
- salt and pepper to taste
- 4 ounces (about 2 coils) sotanghon
- ยฝ head napa cabbage, shredded
- 3 hardboiled eggs, peeled and halved
- fried garlic bits
- green onions, chopped
For the Fried Garlic Bits
- ยฝ cup oil
- 1 head garlic, peeled and minced
Instructions
- In a large pot over medium heat, heat oil. Add onions, garlic, and ginger and cook until softened.
- Add chicken and cook, stirring regularly, until lightly browned and juices run clear.
- Add celery and cook, stirring regularly, for about 1 to 2 minutes or until softened.
- Add fish sauce and cook for about 1 to 2 minutes.
- Add chicken broth and bring to a boil, skimming any scum that floats on top. Lower heat, cover, and continue to cook until chicken is cooked through.
- In a bowl, combine about ยฝ cup of the hot broth and atsuete powder. Stir until atsuete is dissolved. Add atsuete water to pot.
- Add carrots and cook for about 1 to 2 minutes or until half-done. Season with salt and pepper to taste.
- Add sotanghon noodles and push down into broth to soften, stirring gently to separate.
- When noodles have slightly softened, add cabbage and cook for another 2 to 3 minutes or until noodles are cooked and vegetables are tender yet crisp.
- Ladle soup into bowls and top with boiled eggs, fried garlic bits and green onions. Serve hot.
For the Fried Garlic Bits
- In a small pan over low heat, heat oil. Add garlic and cook, stirring occasionally, for about 10 to 15 minutes or until golden brown.
- With a slotted spoon, remove from pan and drain on paper towels. Garlic will crisp as it cools.
Video
Nutrition Information
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
Melanie De Leon says
Isnโt it step 10 before 9? Add noodles before ladling or serving.
Nancy del Valle says
2 tbsp fish sauce is too salty for me, 1tbsp is enough.
Lalaine Manalo says
You can adjust the amount according to taste ๐
Baron says
I made this in Australia and it came out masarap .I lived in the Philippines for 38 yrs and only eat asian food here
One of my favourites
Melissa says
Thank you for the extra comments about adding other veggies, mushrooms and using bone in chicken!!
I wanted to make this, because I had it at a friendโs house and fell in love with it!!
This recipe did not disappoint. I added some enoki mushrooms (for their crunch), roasted my garlic for the top and used chicken thighs. It was sublime. I also omitted the celery as I cannot eat itโฆinstead I chopped up the celery leaves and used them for seasoning. Is also added Annato to the broth. It was absolutely delicious. Thank you!
Jose Labayen says
Is is always nice that you are always there to give us recipes and tell us how to cook the dish๐
Bibi says
Reminds me of my late mother's recipe. She used to sell Sotanghon inside the public market of what is now Tarlac City in Tarlac Province, Philippines. Her version did not have celery and carrots though.
Emie Alana says
Thank you so much for sharing this recipe! I cooked it last night and everyone simply enjoyed a hot chicken sotanghon soup.
Janine says
I made this and it's so flavorful!! This is my favorite sotanghon recipe. Luv luv luv!
Lalaine Manalo says
I'm glad you liked it ๐
Charry says
Hi there,can I cook this in the slow cooker?
MayBe says
This is my to go recipe. Just made it again. Yes for breakfast ๐ ๐ ๐
Lalaine Manalo says
Hi, neighbor ๐
Thelma Ramoso says
Sarap lahat ng recipe.
Lalaine Manalo says
Thank you po ๐
Kathleen S. Diatre says
I love it po!๐๐๐ป Lutuin ko po ulet next time. Thank you po for this recipe. More power po. God bless po.๐
Lalaine Manalo says
Happy cooking!
Elizabeth Suntay says
Hi
The Bicol express was excellent even if I didnโt find the Thai peppers! And the finger peppers! But I got a different variety of other peppers! simmering the pork down in the coconut oil really change the consistency of the recipe! and every bit of it was so delicious to a point of savoring every bit on my plate! Ty for sharing this wonderful recipe! Lisa
Lalaine Manalo says
You're welcome. I'm glad the recipe worked well for you. Bicol Express is one of my favorites and I'm happy to know you enjoyed it.