Chicken Sotanghon Soup
A comforting Filipino soup made with chicken and glass noodles that's perfect for rainy days or when you're feeling under the weather.
Servings: 4 servings
Calories: 300kcal
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.
Notes
For richer flavor, use bone-in chicken. Don't stress about vegetables; substitutes like green beans or bok choy work great. Fried garlic adds a nice touch on top.