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 starting to get chilly here in my neck of the woods and hearty soups have been my steady companions of late. 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, this chicken sotanghon happens to be my all-time favorite.
Nothing warms the body and nourishes the soul like a piping hot bowl of moist chicken, cellophane noodles, tender-crisp veggies, and flavorful broth in my book!
This Filipino-style noodle soup is typically made with chicken parts simmered in aromatics and 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 brings an extra depth of flavor to the broth. Add aromatics, good-for-you vegetables, and delectable toppings, and you have a soup that’s both hearty and delicious.
What is Sotanghon
Sotanghon, also known as cellophane, glass. or mung bean thread noodles, are 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.
The noodles are a staple in my house. I just love how they can easily be thrown together into a quick, delicious, and budget-friendly meal!
Here are a few more of my favorite recipes.
- Sotanghon at Bola Bola Soup-delightful meatballs makes 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
- Although I encourage you to use bone-in chicken parts for maximum flavor, shredded leftover rotisserie chicken is also a quick and budget-friendly option.
- The recipe calls for Chinese celery, carrots, and napa cabbage. Feel free to swap or add shitake or wood ear mushrooms, pechay, and Baguio beans.
- I do not presoak the noodles as they tend to overcook quicker. Just add the dry coils and push down in the hot broth to cook and soften.
- Chicken is the choice of protein in this recipe, but you can also use diced pork, meatballs, shrimp, or crisp tofu for variety.
How to serve
- 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 any noodle or pasta recipes, 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.
Chicken Sotanghon Soup
- 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
- 1/2 head napa cabbage, shredded
- 3 hardboiled eggs, peeled and halved
- fried garlic bits
- green onions, chopped
For the Fried Garlic Bits
- 1/2 cup oil
- 1 head garlic, peeled and minced
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 1/2 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.
Ladle soup into bowls and top with boiled eggs, fried garlic bits and green onions. Serve hot.
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.
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.