Chicken Sotanghon Soup
A comforting Filipino chicken soup with vermicelli noodles that brings warmth and nostalgia on stormy days.
Servings: 4 servings
Calories: 350kcal
Ingredients
For the Chicken
- 2 pieces bone-in, skin-on chicken thighs (or drumsticks) Breasts may dry out quickly.
- 1 teaspoon salt For rinsing the chicken.
For the Broth
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 8 cups water or chicken stock Use chicken stock for richer flavor.
- 1 tablespoon fish sauce Optional, for added flavor.
- 1 cup carrots, sliced Optional addition.
- 1 stalk celery, chopped Optional addition.
For the Noodles
- 1 pack sotanghon noodles Soak in warm water before cooking.
For Garnishing
- 1/4 cup fried garlic bits For topping.
- 2 tablespoons chopped scallions or leeks For freshness.
- 1 piece calamansi or lemon, juice For brightness.
- 2 pieces hard-boiled eggs, sliced For classic flavor.
Instructions
Preparation
- Rinse chicken under water and sprinkle with salt.
- In a pot, either boil or sear chicken until edges are golden.
- Set aside cooked chicken for future shredding or chopping.
Cooking the Broth
- Sauté onions and garlic in a little oil in the soup pot.
- Add the browned chicken and pour in water or chicken stock.
- Add fish sauce or salt and simmer gently for 20-30 minutes.
- Remove chicken, shred or chop, and return it to the pot.
Adding the Noodles
- Soak sotanghon noodles in warm water for 10 minutes until pliable.
- Snip noodles with scissors for easier cooking.
- Add noodles to simmering broth and cook for 2-3 minutes.
Garnishing and Serving
- Top soup with fried garlic, scallions, calamansi, and boiled egg halves.
- Serve hot in wide bowls, ideally with both forks and spoons.
Notes
Best when served fresh; store noodles separate from broth to avoid sogginess. Freezing is not ideal due to noodle texture.