Sotanghon Soup (with chicken)

By Jeri Mobley-Arias
February 7, 2024 | Updated on February 18, 2024

This sotanghon soup recipe is a Filipino twist on chicken noodle soup, featuring sotanghon noodles simmered in a flavorful broth with tender chicken and fresh veggies. Whether it’s a rainy day, serving this up for family, or you’re feeling under the weather, this comforting and delicious chicken sotanghon soup is the perfect way to keep warm.

Looking for more delicious Filipino soup recipes? Try this savory, sour Sinigang Recipe and traditional Chicken Tinola.

a bowl of sotanghon soup

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Chicken sotanghon soup is brimming with shredded chicken, delicate sotanghon noodles, and a colorful medley of carrots and cabbage. A childhood favorite, my recipe includes a simple homemade chicken stock that infuses each spoonful with irresistible chicken flavor. This Filipino soup is a tasty way to stay cozy during the cold, winter months.

Why This Sotanghon Soup Recipe Works

  • Easy – Although this homemade soup takes some time, it doesn’t take much effort. You just gradually add the ingredients and let it simmer.
  • Versatile – Easily customize this recipe to suit your tastes or what you have on hand. Swap the chicken for another meat, or no meat at all!
  • Comfort Meal – Sotanghon soup with chicken combines hearty ingredients with a flavorful homemade stock, offering warmth and nourishment. So slurp this the next time you want to experience comfort in a bowl.
a bowl of sotanghon soup

What is Sotanghon?

Sotanghon, also referred to as cellophane or glass noodles, are made of mung bean starch. Cooked sotanghon noodles have a chewy texture and neutral flavor so they’re great for soups and stir-fry recipes.

two unopened packages of sotanghon noodles

Tools You’ll Need

Ingredients You Will Need for Chicken Sotanghon Soup

I love how customizable this recipe is. There’s no “right way” to make this so feel free to use whatever vegetables you like or what you already have stocked in your fridge. (And keep scrolling for some tasty variations!)

veggies and raw chicken steeped in water to make chicken stock

Chicken stock

  • Water – This is the liquid base of the chicken stock. Use it to simmer the chicken and veggies.
  • Chicken thighs –  Use bone-in, skinless chicken thighs. It yields more flavor than white meat.
  • Celery –  Add for an aromatic touch.
  • Carrots – This adds a pop of natural sweetness to balance the other more savory flavors.
  • Yellow onions – Add for onion flavor.
  • Garlic cloves – This infuses the stock with a garlicky taste.
  • Black peppercorns – This adds a subtle heat for depth of flavor.
a large pot containing chicken stock

Sotanghon Soup

  • Yellow onion – (Cebollas) Added as the base with the garlic.
  • Garlic – (Bawang) The second ingredient added to the onions to create the cebollas-bawang mixture.
  • Atchuete or annatto powder – This adds a subtle earthiness with a hint of pepper to taste. It also adds a distinct red hue to the soup, giving sotanghon its signature appearance.
  • Carrots –  Add julienned carrots for sweetness and texture.
  • Sotanghon noodles – I use Lungkow Vermicelli brand (see photo for reference). Find them at your local Asian grocery store (H-Mart, Seafood City). During prep, the noodles are partially softened in warm water then added to the soup.
  • Knorr chicken bullion – This enhances the mouthwatering chicken flavor. If you prefer to make the soup without bouillon sub in more fish sauce and kosher salt to taste.
  • Fish sauce (patis) – This contributes umami flavor and is a staple in Filipino cuisine. I highly recommend Rufina brand for this recipe. Taste and adjust to your preferences just before serving.
  • Scallions – Add finely chopped scallions for a mild onion taste that’s stirred in at the end.
  • Seasoning – Season with kosher salt and freshly cracked black pepper. Adjust to your preferences.
  • Napa cabbage – Finely cut cabbage for a subtle crunchy texture.
a bowl of shredded chicken

To Serve – Highly recommend to serve with the soup as this will augment the overall flavor.

  • Scallions – Finely chopped, this is a fresh finishing touch.
  • Fried minced garlic – The soup benefits from a crispy garnish with a welcomed punch of garlic flavor.
  • Lemon wedges – Add for a bright, citrusy taste.
  • Freshly cracked black pepper – Fresh black pepper rounds out the flavors.
  • Hard-boiled eggs – This is optional and sometimes served with sotanghon. Who doesn’t love eggs served with noodle soup?
sotanghon noodles in warm water

How To Cook Sotanghon Soup

The process of making sotanghon soup involves simmering tender chicken and aromatic vegetables in a flavorful broth, then adding delicate sotanghon noodles to soak up all that savory goodness.

Chicken Stock

  1. Add all stock ingredients to a large dutch oven and bring to a boil.

Drop the heat to a simmer and cover, leaving a slight opening. Cook for 1½ hours, until the meat falls off the bone.

2. Transfer chicken to a plate and shred, discarding the bones. Strain the stock and discard the vegetables.

onions, garlic, and atchuete sautéing in a pot

Chicken Sotanghon Soup

  1. Fill a mixing bowl with warm water. Add sotanghon noodles and soak. After 5 minutes break up the noodles with your hands. Continue on with the recipe while the noodles soften.

2. Heat another large pot over high heat. Once hot, add oil, then onions and lower heat to medium. Cook for 3 minutes then add garlic and cook until fragrant, about 1 minute. Take care to not brown the mixture.

3. Move the onion and garlic mixture to the side of the pot and add atchuete (annatto powder) and cook for one minute then mix with the onion and garlic.

4. Add carrots and cook for 3 minutes. Add the chicken, cook for another 2 minutes then add fish sauce, salt, bouillon, and pepper.

Next, add chicken stock and bring to a boil then add the sotanghon noodles and cook until noodles are soft, about 5 minutes. Stir in the scallions and adjust seasoning with salt and fish sauce, if necessary.

5. Serve in bowls and top with fried garlic, fresh scallions, halved hard-boiled egg, freshly cracked black pepper, and a squeeze of lemon juice.

shredded chicken and carrots added to the pot

Tips and Tricks

  • Remember to soak the sotanghon noodles before adding them to the broth. Pre-soaking the noodles prevents them from absorbing too much liquid. Otherwise, they soften too quickly and don’t maintain their chewy texture.
  • Be mindful of the cooking time for each ingredient. Some ingredients may take longer to cook than others. For example, the noodles aren’t added until the last 5 minutes of cooking.
  • Taste test the broth to make adjustments as necessary before serving. You may add more fish sauce, salt, and freshly cracked black pepper, balancing the flavors until they’re just right.
  • Have garnishes readily available for individual servings. These finishing touches elevate the dish both visually and flavor-wise.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat over medium-low heat on the stove or in the microwave. Add a splash of chicken stock if needed.
a tong holding sotanghon noodles over a pot of broth

Variations

  • Chicken – Although I use chicken thighs, this recipe works with any variety of cooked chicken so feel free to use chicken breasts, wings, or legs. Just shred it before adding it to the soup.
  • Other Proteins – Swap the chicken in sotanghon soup with pork or shrimp.
  • Meatless – Want to make sotanghon soup without chicken? This recipe is still hearty with just noodles and vegetables. You can add mushrooms if you want a meaty texture.
  • Vegetables – Sauté celery with the carrots or add green beans as alternative veggies.
  • Noodles – If you love this recipe but can’t find sotanghon noodles, use vermicelli noodles or bean thread noodles instead.
  • Chicken Stock – I much prefer the taste of homemade chicken stock but if time is an issue, use storebought chicken broth instead.
a bowl of sotanghon soup

Frequently Asked Questions

What is sotanghon in English?

Sotanghon is the Filipino term for “glass noodles.”

What is the difference between sotanghon and Bihon?

Sotanghon noodles are made from green mung beans and water, while bihon noodles are made from rice flour and water, sometimes with the addition of cornstarch. The two types of Asian noodles are often used interchangeably in recipes.

What is Pancit Sotanghon made of?

This traditional Filipino dish is made with sotanghon noodles, meats like chicken and pork, fish sauce, soy sauce, veggies (like carrots, snap peas, bok choy, and cabbage), onions, garlic, and achiote powder.

a bowl of chicken sotanghon soup

Looking for More Soup Recipes?

Loving this Easy Sotanghon Soup Recipe?

There’s a reason sotanghon with chicken soup is loved by all! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Thank you for supporting Whisper of Yum and happy eating!

a bowl of sotanghon soup

Sotanghon Soup (with chicken)

This sotanghon soup recipe is a Filipino twist on chicken noodle soup, featuring sotanghon noodles simmered in a flavorful broth with tender chicken and fresh veggies. Whether it's a rainy day or you're feeling under the weather, this comforting and delicious chicken sotanghon soup is the perfect way to keep warm.
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 4 people
Author Jeri Mobley-Arias
Course Soup
Cuisine Filipino

Equipment

  • 5.5 Quart Dutch Oven
  • Mixing bowl

Ingredients

Chicken stock

  • 11 cups water
  • pounds chicken thighs, bone-in, skinless
  • 3 ribs celery, cut into thirds
  • 2 medium carrots, cut in hlaf
  • 1 medium yellow onions, halved
  • 6 cloves garlic
  • ½ teaspoon black peppercorns

Sotanghon Soup

  • 1 small yellow onion, halved and thinly sliced
  • tablespoons garlic, minced
  • 1 tablespoon achiote or annatto powder
  • 2 cups carrots, julienned
  • 5 ounces sotanghon noodles
  • teaspoons freshly cracked black pepper, plus more to taste
  • tablespoons fish sauce (patis), Rufina brand
  • cup, packed scallions, finely chopped
  • ½ – 1 cube Knorr chicken bouillon, adjust to taste
  • 2 teaspoons kosher salt, or to taste Diamond Crystal brand
  • cups napa cabbage, leaves only, finely sliced,

To Serve – HIGHLY RECOMMEND

  • scallions, finely chopped
  • fried minced garlic,
  • lemon wedges, for squeezing
  • freshly cracked black pepper
  • 4 hard-boiled egg, (optional)

Instructions

Chicken Stock

  • Add all stock ingredients to a large dutch oven and bring to to a boil. Drop the heat to a simmer and cover, leaving a slight opening. Cook for 1½ hours, until the meat falls of the bone.
  • Transfer chicken to a plate and shred, discarding the bones. Strain the stock and discard the vegetables.

Sotanghon Soup

  • Fill a mixing bowl with warm water. Add sotanghon noodles and soak. After 5 minutes break up the noodles with your hands. Continue on with the recipe while the noodles soften.
  • Heat another large pot over high heat. Once hot, add oil, then onions and lower heat to medium. Cook for 3 minutes then add garlic and cook until fragrant, about 1 minute. Take care to not brown the mixture.
  • Move the onion and garlic mixture to the side of the pot and add achiote (annatto powder) and cook for one minute then mix with the onion and garlic.
  • Add carrots and cook for 3 minutes. Add the chicken, cook for 2 minutes then add fish sauce, salt, bouillon, and pepper. Next, add 8 cups chicken stock and bring to a boil then add the sotanghon noodles and cook until noodles are soft, about 5 minutes. Stir in the scallions and napa cabbage. To thin the soup out, add more chicken stock. Adjust seasoning with salt and fish sauce, if necessary.
  • Serve in bowls and top with fried garlic, fresh scallions, halved hard-boiled egg, freshly cracked black pepper, and a squeeze of lemon juice. I highly recommend adding these toppings as it will augment the overall flavor of the soup. Enjoy!
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a bowl of sotanghon soup

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jeri-mobley

Hey, I'm Jeri!

At Whisper of Yum, we explore ALL cuisines - comfort foods, classics, elevated originals. If you love food like me, I invite you to settle in to this place, where swoon-worthy food is attainable + inspo for your next meal awaits.

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