Chicken Sotanghon Soup always felt like my go-to for days when I just wanna curl up and, you know, eat something that literally tastes like home. You’ve probably had those cold or rainy afternoons where nothing else hits the spot. Or maybe you’re just craving that classic noodle bowl that’s not heavy but still feels super filling. Been there. I tried fancy stuff, but honestly, this soup? Ultimate comfort food. Let’s dig into why you gotta try this, especially if you’ve never made it yourself. 
Ingredients
Okay, I’ll lay it out straight—no weird, hard-to-find stuff. You only need these basics for Chicken Sotanghon Soup.
- Chicken: Thighs or drumsticks are best. Breasts turn out kind of dry sometimes—just being honest.
- Sotanghon noodles: These are glass noodles. Sometimes folks call them vermicelli. You’ll find them dry and kinda wiry in Asian stores.
- Garlic and onion: The dream team for Filipino cooking.
- Fish sauce (patis) and soy sauce: Adds a salty punch.
- Carrots and cabbage: Totally optional, but honestly, they make a difference.
- Annatto powder or oil: For that classic color. Skip it if you can’t find it.
- Oil, pepper, water or chicken broth.
- Scallions and fried garlic (pang-gisa): For that finishing touch.
If you want step-by-step pictures, I found a great guide at warm and comforting Filipino chicken sotanghon soup. I swear, it’s foolproof. 
Cook noodles
Let’s be real—sotanghon noodles are odd. They come in stiff bundles. First time I tried, I thought I ruined them, but nope. Simply soak them in warm water for like 10 minutes. Don’t cook them yet. They will finish up in the broth later.
What you want is: soft but still a bit chewy (not mushy… ew). Once soaked, drain and set aside. Leave ‘em alone ‘til you’re ready. If you’re curious about noodle brands or tips, check these comforting chicken sotanghon soup with vermicelli noodles. 
Prepare chicken broth
Here’s where the magic happens. If you use bone-in pieces (which, please do), your broth will taste leagues better. Start by sautéeing garlic and onion in a big pot with a splash of oil. Dump in your chicken, stir until lightly golden.
Add water or ready-made chicken broth (either’s fine), a splash of fish sauce, and a bit of soy sauce. Cover. Let it bubble gently for 30 minutes or until chicken feels tender and juicy.
Sometimes, I toss in annatto oil for that ochre soup color. Not necessary, but very traditional. When your chicken’s cooked, pull it out, shred the meat, and then toss it right back in. I throw in random veggies if I have them lying around. No one’s complaining, promise.
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Combine and simmer
Now comes the fun part. Plop in the pre-soaked sotanghon noodles straight into the bubbling broth. Stir gently so you don’t break ‘em up too much. Give everything a nice swirl; let the noodles soak up all that soupy flavor. You’ll see them turn glassy and longer.
Then, tip in whatever veggies you’re using (I like carrots for sweetness and a handful of cabbage at the end for crunch). Taste. I’m serious—taste it. Add salt or fish sauce if you want more oomph. Simmer for maybe 5 minutes, and you’re done.
Honestly, I made it for my Lola’s birthday last month. Everyone had seconds—even my picky cousin who “doesn’t like soup.” It’s that good.
Serve hot
Okay, I can’t stress this enough: Chicken Sotanghon Soup must be eaten piping hot! Seriously, it’s like the flavors multiply when it’s fresh from the pot.
Some serving suggestions:
- Top with sliced green onions or crispy fried garlic for extra zap.
- If you’re feeling it, squeeze a bit of calamansi or lemon.
- Serve with a side of pandesal, ’cos dunking is half the fun.
- Pair it with rice for a heartier meal (not even joking, Filipinos do this).
If you want to explore other classic soups, check out this arroz caldo Filipino chicken rice porridge or the iconic chicken binakol coconut water chicken soup. Endless comfort bowls here.
Common Questions
Can I use another type of noodle if I can’t find sotanghon?
Yes, but it won’t have that clear and slippery classic vibe. Glass noodles are key here.
Is this soup spicy?
Not usually, but you can toss in chili flakes or even a raw sliced chili if you’re brave.
Can I make this ahead?
Sure, but keep the noodles separate or they’ll soak up all the broth and turn soggy— lesson learned.
Is fish sauce mandatory?
Nope. If you hate it, skip or use a pinch of salt instead.
What veggies work best?
Carrots, cabbage, sayote (chayote squash), or even celery. But honestly, use what’s in your fridge.
This Soup’s Got the Goods
Honestly? If ever there was a rainy-day champion, it’s Chicken Sotanghon Soup. It doesn’t need to look like some Instagram star. You want coziness, actual chicken flavor, and those see-through noodles that are just fun to slurp. The broth is what ties it together—don’t skimp on the simmer.
If you’re still on the fence, check the legendary Chicken Sotanghon Soup recipe from Panlasang Pinoy or browse through these game-changing ideas for warm and comforting sotanghon soup with chicken.
Just give it a shot. Invite some friends, or just hog it all for yourself (totally fine). Let yourself enjoy the simplicity. And hey, if you want a five-star restaurant feel, go wild with toppings. Cheesy? Maybe. Comforting? Absolutely. 
Chicken Sotanghon Soup
Ingredients
Main ingredients
- 1 kg Chicken thighs or drumsticks Breasts may turn out dry, thighs or drumsticks are recommended.
- 200 g Sotanghon noodles Also known as glass noodles, found in Asian stores.
- 3 cloves Garlic, minced Essential for flavor.
- 1 medium Onion, chopped Adds depth to the broth.
- 2 tbsp Fish sauce Optional, adds saltiness.
- 2 tbsp Soy sauce For added flavor.
- 1 medium Carrot, sliced Optional for sweetness.
- 1 cup Cabbage, chopped Optional, adds crunch.
- 1 tbsp Annatto powder or oil For color; skip if unavailable.
- 2 tbsp Oil For sautéing.
- to taste none Pepper For seasoning.
- 6 cups Water or chicken broth For making the soup base.
- 2 green onions Sliced, for topping For garnish.
- 2 tbsp Fried garlic, for topping Optional, for added flavor.
Instructions
Preparation
- Soak the sotanghon noodles in warm water for about 10 minutes until softened but not mushy.
- In a large pot, heat oil over medium heat. Sauté the minced garlic and chopped onion until fragrant.
- Add the chicken thighs or drumsticks to the pot and cook until lightly golden.
- Pour in water or chicken broth, along with the fish sauce and soy sauce. Cover and let simmer for 30 minutes or until chicken is tender.
- Once cooked, remove the chicken, shred the meat, and return it to the pot.
Cooking
- Add the soaked sotanghon noodles directly into the bubbling broth, stirring gently to avoid breaking them.
- Incorporate the sliced carrots and cabbage, if using. Simmer for an additional 5 minutes.
- Taste the soup and adjust seasoning with additional salt or fish sauce if desired.
Serving
- Serve the soup hot, topped with sliced green onions and crispy fried garlic.
- Optionally, squeeze some calamansi or lemon juice for a zesty kick. Enjoy with rice or pandesal.