Chicken Sotanghon Soup
A comforting Filipino soup made with chicken, vermicelli noodles, and vibrant vegetables, perfect for bringing warmth and flavor to any meal.
Servings: 6 servings
Calories: 350kcal
Ingredients
For the Soup Base
- 1 lb Bone-in chicken pieces Best for flavor; boneless chicken can be used if in a hurry.
- 8 cups Water Needed for simmering the chicken.
- 2 tbsp Fish sauce Adds authentic salty depth.
- 1 tbsp Ground pepper To taste.
Aromatics
- 4 cloves Garlic Minced.
- 1 medium Onion Chopped.
- 2 inches Ginger Sliced.
Vegetables
- 1 cup Carrots Chopped.
- 2 cups Cabbage Chopped; can substitute with spinach.
For the Noodles
- 1 pack Sotanghon noodles Also known as mung bean vermicelli.
Instructions
Cooking Chicken
- In a pot, sear the chicken pieces with minced garlic and sliced ginger until fragrant.
- Add water, cover, and simmer until the chicken is tender and falling off the bone.
Preparing Noodles
- Soak the sotanghon noodles in hot water for about five minutes until they become soft.
- Snip them if desired, then drain and set aside.
Combining Ingredients
- Add chopped vegetables (carrots and cabbage) to the chicken pot.
- Stir in the softened noodles and mix well.
- Taste for seasoning and adjust with fish sauce or pepper as needed.
Serving
- Serve hot, garnished with crispy garlic or fried onions, and optionally a boiled egg half.
Notes
Store leftovers in the fridge for up to three days. Noodles will absorb broth, so add extra water or broth when reheating. Avoid freezing leftovers due to texture changes.