Overview of sotanghon
Preparing chicken
Cooking broth
Adding sotanghon noodles
Garnishing
Serving hot
Comfort dish
Common Questions
Bring the Magic Home

Filipino chicken sotanghon soup pretty much saves my sanity on those stormy days here. Ever have one of those afternoons where you just want soup that feels like an actual hug? Not fancy, nothing wild, just honest to goodness comfort? That’s exactly why I keep coming back to this classic noodle soup. Seriously, I could wax poetic about the magical powers of chicken sotanghon soup (but let’s be real, nobody has time for that). If you’re craving other feel-good bowls, check out this comforting chicken sotanghon soup with vermicelli noodles or maybe branch out with a warm and comforting sotanghon soup with chicken. Trust me, these simple soups aren’t just food, they’re memories in a bowl.

Overview of sotanghon

Okay, quick side note: If you’ve never tried Filipino chicken sotanghon soup, you’re missing out on a top-tier comfort food. Sotanghon noodles are these thin, slightly chewy glass noodles, usually made from mung bean starch. They look clear and slippery after you soak them, and they slurp up chicken flavor like they were born for it.

People use sotanghon in all kinds of Filipino recipes, not just soup. But this—at least in my house—is what brings the family running. It’s kinda funny, but no matter how much I make, there’s never any leftovers. When you drop those noodles into hot broth, they puff up quick, so watch out. For those who like variations, some folks even slip shredded veggies in, or swap the chicken for pork. Don’t let anyone tell you there’s just one way to make this—food is personal.

Preparing chicken

Let’s talk about the chicken bit, since it’s honestly where all that coziness starts. You want the chicken tastier than a fast-food bucket. I reach for bone-in, skin-on thighs if I can, or sometimes whatever’s on sale. Drumsticks work too. Breasts are okay, but they can dry out pretty quickly—don’t say I didn’t warn you.

Rinse it off, give it a little salt, and then either boil it or sear it quick in your soup pot until the edges turn golden. Personal pet peeve: don’t skip the browning step, it makes the flavor richer. Pull it out and set aside. Later you’ll shred or chop, and toss it back in. If you’re in a rush, rotisserie chicken actually works—but purists in my family might roll their eyes at you. Fair warning.

“I tried your method and wow, the kids kept asking for seconds. Browning really does give it so much extra flavor!” – Joyce from Cebu

Cooking broth

Soup isn’t soup without a good broth, right? Start by sautéing onions and garlic in a little oil right in your soup pot. Sounds basic, but doing this first makes your broth taste deep and a little sweet. Toss in the browned chicken and pour in water (or store-bought chicken stock if you don’t wanna fuss).

Drop in a little fish sauce or salt for that Filipino punch. Gently simmer to pull out all the flavors. If you want it even richer, add some dried shiitake or wood ear mushrooms. Got carrots? Chuck them in. Celery stick lurking in the fridge? This is its moment.

A note: don’t boil the daylight out of the chicken—keep it at a low bubble. About 20–30 minutes should be enough. Once the chicken’s done, shred or chop it, then throw it right back in the pot. This broth… man, it’s honestly what makes chicken sotanghon soup famous at family hangouts.

Adding sotanghon noodles

Here’s where it gets fun—and yeah, maybe a tad messy if you’re not careful. Sotanghon noodles come dry, packaged in tangly bricks. Before you even think of sticking ‘em in the pot, soak them in warm water for about 10 minutes. Trust me, if you don’t, they’ll soak up all your soup later and you’ll wonder where the broth went. Been there, done that.

Once they’re good and pliable, snip them with scissors (really, just go for it!). Chunky noodles are easier to scoop. Drop those slippery noodles into your gently simmering broth. Give ‘em a stir, otherwise they clump. Don’t walk away though—sotanghon cooks crazy fast. Two, maybe three minutes and they’re done. Give it a little taste; if they’re soft with just a hint of chew, you nailed it.

Garnishing

Let’s be honest: the toppings are where the magic happens. You can get really creative, but here’s my go-to lineup for Filipino chicken sotanghon soup:

Sprinkle fried garlic bits for crunch and that toasty smell.
Chopped scallions or leeks make it fresh and a little oniony.
Squeeze in calamansi or lemon juice for pops of brightness.
Add a hard-boiled egg sliced in half (looks fancy, tastes classic).

Sometimes I’ll throw in a handful of cabbage or carrots at the end for color. If you want a fancy photo for your feed—this is your chance. For big family gatherings, we basically pile everything on. No such thing as too many toppings here.

Serving hot

Chicken sotanghon soup is not meant for slow sippers. You want to ladle it up while it’s steaming. The noodles soak up the broth quick, so don’t let it sit around in the pot for too long. If you do, well… your noodles will turn gloopy. Not the end of the world, but kind of a bummer.

Bust out those wide bowls (I like the ones with a little lip so nothing spills) and serve a mountain of noodles with a lake of broth. Hand out forks and spoons—Filipino style is all about getting both in there. Weirdly enough, my uncle dips pandesal bread right in. Can’t blame the man—who doesn’t love sopping up flavor with bread?

Comfort dish

There are just some meals that stick with you, you know? Chicken sotanghon soup reminds me of rainy days when my mom would simmer a pot for hours, even if she claimed it was just “leftovers and magic.” There’s something about the warm, garlicky aroma that instantly says you’re home. Not exaggerating, this is five-star restaurant stuff for the soul.

I make this soup during cough seasons, for my own “homesick” moments, or just when I want something that tastes like love (as corny as that sounds). My friends come over for Filipino game nights and pretty much demand it as their entry fee. No shame.

If you’re ever feeling a bit blah, or you want to impress someone without breaking a sweat, try this recipe. Or hey, you can switch it up and go classic with chicken binakol coconut water chicken soup or the homestyle hearty pancit lomi soup with chicken and vegetables. Lots of ways to get that homey, cozy feeling.

Common Questions

Can I use other types of noodles?

Yeah, you can—but the taste and texture really shine with sotanghon. Egg noodles work in a pinch, just expect a different feel.

How do I store leftovers?

Honestly, this soup is best fresh, but if you must, store the noodles separate from the broth in the fridge. Keeps things less soggy.

Can I freeze chicken sotanghon soup?

It’s not ideal because the noodles go mushy, but you could freeze just the broth and chicken. Add fresh noodles when reheating.

What veggies work best?

Cabbage, carrots, even some green beans if you want to get sneaky with the nutrition.

How do I make it spicy?

Siling labuyo or chili flakes does the trick—just sprinkle a bit in before serving.

Bring the Magic Home

This might sound silly, but chicken sotanghon soup almost feels like a superhero in my kitchen. Simple to make, big payoff, and always disappears fast at the table. You’re not gonna need secret chef skills here—just some honest ingredients and a little time. If you want to play with the flavors, check helpful recipes like Chicken Sotanghon Soup or this Chicken Sotanghon Soup – Foxy Folksy. Trust me, these bowls will warm up even the grumpiest rainy day. So go on, round up some sotanghon noodles, bring your broth to a boil, and give your family a meal they’ll talk about way longer than you’d expect.

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