Chicken Sotanghon Soup is, honestly, my ultimate fix for rainy days or when I’m feeling a little “blah.” Ever have those afternoons when the chill just seeps into your bones, and you crave something super homey? That’s exactly when I start thinking about this soothing classic. Or heck, sometimes I just want something slurp-worthy and nostalgic, and boom—I’m making a pot. This Filipino favorite is one of those why don’t I make this more often recipes. Oh, and if you love noodly brothy things, check out this take on comforting chicken sotanghon soup with vermicelli noodles or the heartwarming warm and comforting sotanghon soup with chicken.
Ingredients
Let’s talk ingredients. Nothing fancy here, promise. I usually just grab what’s in my fridge or pantry. Not kidding—sometimes the rotisserie chicken from last night sneaks in.
- Chicken (about 2-3 cups, shredded or chopped, bone-in or boneless)
- Sotanghon (that’s glass noodles, 200 grams, soaked in warm water)
- Two cloves of garlic, smashed (I go heavy, use what you like)
- One small onion, sliced (more if you want)
- Two carrots, sliced thin
- About a cup of shredded cabbage (optional but so worth it)
- Soy sauce, two to three tablespoons
- Fish sauce (patis), to taste (about two teaspoons does it for me)
- Black pepper, tiny pinch or as much as you can handle
- Chicken broth or water, enough to cover the lot (around a liter)
- Cooking oil (couple tablespoons)
- Scallions or green onions, chopped
- Fried garlic bits for topping (if you wanna get a little extra)
Cooking Instructions
Here’s where the magic happens. This dish is all about layers and comfort, so don’t rush.
First thing, heat a big pot with a bit of oil. Toss in your garlic and onions, then let them get fragrant. The smell? Oh man, that tells me the soup’s really starting.
Now, add the chicken. If yours is raw, fry it until it isn’t pink; if it’s already cooked, just toss to warm it up in those lovely flavors. Splash in the soy sauce, a swig of fish sauce, and maybe a bit of pepper.
In goes the carrot. Stir things around for a minute, just to soften it up. After that, pour in chicken broth or just plain water. It’s up to you but broth always takes it up a notch for flavor. Bring everything to a bubbling simmer.
Lower the heat, cover, let it go for about 10-15 minutes so everything gets cozy. Peek in and chuck in the cabbage, plus your soaked sotanghon noodles. Stir gently, those noodles tangle easy.
Cook for just a couple more minutes until the noodles are see-through and soft, but not mush. Taste. More fish sauce? Go wild. Needs salt? Easy. Ladle into bowls, top with scallions and fried garlic if you feel fancy.
“I made Chicken Sotanghon Soup for my family last weekend and it was a hit! Everyone had seconds and my picky eater even asked for leftovers. So easy and super comforting.” – Mira, mom of three
Tips
Honestly, every Filipino household has its spin on Chicken Sotanghon Soup, but a couple things really make it sing. For one, using bone-in chicken or tossing in the backbone gives a richer flavor, no lie. There’s just something magic about it.
Don’t get stressed about the vegetables. No cabbage? Sub in green beans or even bok choy. Sick of carrots? Leave them out—it’s still soup. Leftover roast chicken works fine. Old noodles? Throw them in anyway, but don’t let them sit too long or they get too soft (soggy noodles simply kill the vibe).
That fried garlic on top is a game-changer. Toast minced garlic in a little oil, don’t burn it, and scatter it over your bowl. Seems small but trust me, you’ll want extra.
If you’re in a soup streak (I tend to be when it’s extra rainy), take a peek at hearty pancit lomi soup with chicken and vegetables—it’s another good one for chilly nights.
Serving Ideas
Let’s be real, this Chicken Sotanghon Soup is comfort in a bowl. Here are my favorite ways to jazz it up:
- Squeeze a bit of calamansi or lemon on top for zing.
- Serve with a little bowl of extra fish sauce mixed with chili if you like a kick.
- Side of warm pan de sal (Filipino bread rolls) for dunking.
- Got leftover rice? Plop some right into your soup and…just try it!
You can serve it as an appetizer, but I call this a main meal—especially if I’m being extra hungry. All in all, this soup never fails at a family party or solo dinner.
Storage
So, maybe you made a huge pot (I always do, oops). Chicken Sotanghon Soup keeps surprisingly well in the fridge—about three days tops, if you resist eating it all sooner. Pop it into containers with tight lids.
But, heads up: those noodles love to slurp up broth. Sometimes they get thick and soak everything like crazy. I try to keep the noodles separate from the soup base if I know I’m packing leftovers.
Wanna freeze? Sure, but the noodles might go mushy on reheating. Honestly, it’s best fresh—but shh, I still eat it anyway.
Common Questions
How long do you soak sotanghon noodles?
Soak them in warm water until soft but not falling apart, about 10 to 15 minutes. Don’t overdo it or they’ll break up in the soup.
Can I use other types of noodles?
If you’re out of sotanghon, glass noodle cousins like bean thread or even cellophane noodles work. Just keep an eye on the cook time.
What other veggies can I add?
You can toss in mushrooms, snow peas, basically whatever haunts the back of your fridge. This soup’s not fussy.
Is it okay to use store-bought chicken broth?
Absolutely. Sometimes I use bouillon cubes when I’m short on time. Just add water, and call it a day.
Can I make this without fish sauce?
Yep, just bump up the soy sauce for saltiness. The savory punch from fish sauce adds depth, but you won’t break the soup by leaving it out.
Why Chicken Sotanghon Soup Is Always Worth It
Alright, here we are. The bottom line? Chicken Sotanghon Soup is one of those simple, soulful recipes that hits all the right notes when you’re craving warmth. You get a hot, filling meal in one pot, and there’s almost zero chance of messing it up. I say make a big batch, try a few swaps, and don’t worry about making everything perfect. If you’re curious about more classic Filipino soups, feel free to check out chicken binakol coconut water chicken soup or even this comforting chicken mami noodle soup—oh, those are both worth bookmarking too. And if you want to see another take, try this one from Chicken Sotanghon Soup. Trust me, you’ll always want seconds. 
Chicken Sotanghon Soup
Ingredients
Main Ingredients
- 2-3 cups chicken, shredded or chopped, bone-in or boneless Rotisserie chicken from the previous night works well.
- 200 grams sotanghon (glass noodles), soaked in warm water
- 2 cloves garlic, smashed Adjust according to preference.
- 1 small onion, sliced Use more if preferred.
- 2 pieces carrots, sliced thin
- 1 cup shredded cabbage Optional but highly recommended.
- 2-3 tablespoons soy sauce
- 2 teaspoons fish sauce (patis), to taste Adjust according to preference.
- 1 pinch black pepper Adjust according to spice preference.
- 1 liter chicken broth or water, enough to cover the ingredients Broth enhances flavor.
- 2 tablespoons cooking oil For sautéing.
- to taste scallions or green onions, chopped For garnishing.
- as desired fried garlic bits for topping Optional but adds flavor.
Instructions
Cooking
- Heat a big pot with a bit of oil. Toss in the garlic and onions, letting them become fragrant.
- Add the chicken and fry it if raw, or toss it in if already cooked to warm it up.
- Splash in the soy sauce, fish sauce, and a pinch of black pepper.
- Add the sliced carrots and stir for about a minute to soften them.
- Pour in the chicken broth or water, bringing it to a bubbling simmer.
- Lower the heat, cover, and let it cook for about 10-15 minutes.
- Add the cabbage and the soaked sotanghon noodles, stirring gently.
- Cook for a few more minutes until the noodles are see-through and soft.
- Taste and adjust with more fish sauce or salt as needed.
- Ladle into bowls and top with scallions and fried garlic as desired.