Filipino Soup Recipe; Chicken Sotanghon
Chicken Sotanghon Soup is the ultimate Filipino-style chicken noodle soup—featuring tender chicken, chewy bean thread noodles (sotanghon), and savory broth infused with garlic, ginger, and veggies. Perfect for rainy days, sick days, or whenever you need a warm, nourishing bowl of comfort!
Why You’ll Love This Soup
✅ Light Yet Filling – Glass noodles make it satisfying without being heavy.
🍗 Protein-Packed – Shredded chicken adds heartiness.
🌧 Perfect for Cold Days – Warm, gingery broth soothes the soul.
🥕 Nutritious – Carrots, cabbage, and greens boost vitamins.
Key Ingredients
- Chicken (thighs or breast) – Poached for tender meat.
- Sotanghon (bean thread noodles) – Soaked briefly before cooking.
- Garlic, ginger, onions – Aromatic base for depth.
- Fish sauce (patis) or soy sauce – For savory umami.
- Veggies – Carrots, cabbage, and pechay (bok choy).
- Safflower (kasubha) or annatto oil or powder – For golden color (optional).
Serving Tips
🍋 Squeeze calamansi – Brightens the flavors.
🌶 Add chili garlic oil – For a spicy kick.
🍚 Pair with puto or pandesal – For a complete meal.
Pro Tricks
✨ Use bone-in chicken – For richer broth.
🔥 Don’t overcook sotanghon – It softens quickly.
🥄 Garnish with fried garlic – For extra aroma.
This Chicken Sotanghon Soup is pure comfort in a bowl—warm, flavorful, and nostalgic!
Love Filipino soups? Try our Arroz Caldo or Meatball Soup next! 🍜🐔
Enjoy, share, and kain na! 😋
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Chicken Sotanghon Soup: A Delicious Filipino Comfort Dish
Description
The Chicken Sotanghon Soup dish is the ultimate comfort food. It is hearty and yummy, a Filipino version of chicken noodle soup, with vegetables added to bring extra taste and nutrients. It is best to eat this, especially on cold-weather or rainy days. This recipe is similar to arroz caldo.
Ingredients
For the Fried or toasted Garlic Bits
Instructions
Clean the chicken breast, remove extra fat, put it in the casserole, add water and bay leaves. Cook it for 20 minutes, covered, over medium heat.
Remove the chicken from the boil and allow it to cool. Then shred and put it aside. Keep the chicken broth.
In a pot, heat cooking oil over medium-high heat. Saute the onion until soft, then add the garlic and saute until light brown.
Put the shredded chicken in the pot, then saute for a few minutes, and then pour in the chicken stock.
Add chicken broth cubes and let it boil. Once it starts to boil, add the annatto powder and stir.
Add the sotanghon noodles. Cook for 10 minutes, covered.
Add the carrot strips and cabbage to the pot. Cook for five more minutes and then season with salt and pepper to taste.
Note: Season with fish sauce if desired. OptionalTaste and adjust accordingly before serving. Transfer to a serving bowl. Add a slice of boiled egg, and garnish with chopped spring onion and toasted garlic bits. Serve, share, and enjoy the food.
For the fried or toasted garlic bits.
Heat the oil in a small pan over medium heat.
Add the garlic, stirring periodically for 10 minutes, or until the garlic is golden brown.
Remove them from the pan with a slotted spoon and put them on paper towels.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 240kcal
- % Daily Value *
- Total Fat 10.7g17%
- Saturated Fat 1.6g8%
- Cholesterol 115mg39%
- Sodium 514mg22%
- Potassium 468mg14%
- Total Carbohydrate 12.9g5%
- Dietary Fiber 1.4g6%
- Sugars 2.4g
- Protein 21.9g44%
- Calcium 4 mg
- Iron 5 mg
- Vitamin D 69 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
