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Home » Recipe Index » Meat and Poultry » Chicken Sotanghon Soup

Chicken Sotanghon Soup

Published: Nov 11, 2020 · Modified: Nov 11, 2020 by Lalaine Manalo · This post may contain affiliate links

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Chicken Sotanghon Soup is the ultimate cold-weather comfort food! Loaded with flavorful chicken, cellophane noodles, and veggies, this Filipino soup is a hearty and tasty way to warm up!

Chicken Sotanghon Soup in a white bowl with a half of hardboiled egg
Chicken Sotanghon Soup

It's starting to get chilly here in my neck of the woods and hearty soups have been my steady companions of late. I have a long list of soups I love to cozy up to during colder months but no offense to chicken sopas or arroz caldo, this chicken sotanghon happens to be my all-time favorite.

Nothing warms the body and nourishes the soul like a piping hot bowl of moist chicken, cellophane noodles, tender-crisp veggies, and flavorful broth in my book!

chicken wings, cellophane noodles, chopped onion, minced garlic, julienned carrots, hardboiled eggs

This Filipino-style noodle soup is typically made with chicken parts simmered in aromatics and shredded into strips. However, I prefer to use bone-in chicken wings cut up into manageable pieces in mine.

Not only do they keep moist and not stringy like the dry flaked meat, but the bone-rich chicken wings also brings an extra depth of flavor to the broth. Add aromatics, good-for-you vegetables, and delectable toppings, and you have a soup that's both hearty and delicious.

pouring chicken broth in a pot of browned chicken

What is Sotanghon

Sotanghon, also known as cellophane, glass. or mung bean thread noodles, are a type of clear noodles made from potato, mung bean, sweet potato, or tapioca starch and water. They're usually packaged in dried form and then reconstituted to use in stir-fries and soups.

The noodles are a staple in my house. I just love how they can easily be thrown together into a quick, delicious, and budget-friendly meal!

cooking cellophane noodles in broth in a pot

Here are a few more of my favorite recipes.

  • Sotanghon at Bola Bola Soup-delightful meatballs makes this soup a substantial meal-in-itself dish
  • Sotanghon at Upo-delicious paired with steamed rice and crispy-fried fish!
  • Ginisang Munggo at Sotanghon-added cellophane noodles deliciously extend this already economical dish

adding chopped cabbage in a pot of sotanghon soup

Cooking tips

  • Although I encourage you to use bone-in chicken parts for maximum flavor, shredded leftover rotisserie chicken is also a quick and budget-friendly option.
  • The recipe calls for Chinese celery, carrots, and napa cabbage. Feel free to swap or add shitake or wood ear mushrooms, pechay, and Baguio beans.
  • I do not presoak the noodles as they tend to overcook quicker. Just add the dry coils and push down in the hot broth to cook and soften.
  • Chicken is the choice of protein in this recipe, but you can also use diced pork, meatballs, shrimp, or crisp tofu for variety.

pot of chicken sotanghon soup

How to serve

  • Chicken sotanghon makes a delicious and filling midday snack or light meal. Serve with steamed rice, pandesal, or puto.
  • Ladle the soup in serving bowls and top with toasted garlic, chopped green onions, and hard-boiled egg.

sotanghon soup with chicken in white bowls

How to store

  • Allow leftovers to cool completely and store in a container with a tight-fitting lid without the toppings. Refrigerate for up to 3 days.
  • As with any noodle or pasta recipes, this soup does not freeze well as the sotanghon tends to change texture when frozen and thawed.
  • To reheat, transfer to a sauce pot and heat until completely warmed through. Add more broth or water as needed to loosen the consistency and adjust seasonings to taste.
Chicken Sotanghon Soup in a white bowl with a half of hardboiled egg
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4.34 from 12 votes

Chicken Sotanghon Soup

Chicken Sotanghon Soup with cellophane noodles and tender-crisp veggies is a hearty and tasty soup perfect for cold weather. Delicious for midday snack or light meal!
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Soup
Cuisine: Filipino
Servings: 6 Servings
Calories: 434kcal
Author: Lalaine Manalo

Ingredients

  • 1 tablespoon canola oil
  • 1 onion, peeled and sliced thinly
  • 4 cloves garlic, peeled and minced
  • 1 thumb-size ginger, peeled and julienned
  • 1 pound chicken wings, tips removed and cut into 2-inch pieces
  • 1 cup Chinese celery (kinchay), chopped
  • 2 tablespoons fish sauce
  • 7 cups chicken broth
  • 1 teaspoon atchuete powder
  • 1 large carrot, peeled and julienned
  • salt and pepper to taste
  • 4 ounces (about 2 coils) sotanghon
  • ½ head napa cabbage, shredded
  • 3 hardboiled eggs, peeled and halved
  • fried garlic bits
  • green onions, chopped

For the Fried Garlic Bits

  • ½ cup oil
  • 1 head garlic, peeled and minced
US Customary - Metric

Instructions

  • In a large pot over medium heat, heat oil. Add onions, garlic, and ginger and cook until softened.
  • Add chicken and cook, stirring regularly, until lightly browned and juices run clear.
  • Add celery and cook, stirring regularly, for about 1 to 2 minutes or until softened.
  • Add fish sauce and cook for about 1 to 2 minutes.
  • Add chicken broth and bring to a boil, skimming any scum that floats on top. Lower heat, cover, and continue to cook until chicken is cooked through.
  • In a bowl, combine about ½ cup of the hot broth and atsuete powder. Stir until atsuete is dissolved. Add atsuete water to pot.
  • Add carrots and cook for about 1 to 2 minutes or until half-done. Season with salt and pepper to taste.
  • Add sotanghon noodles and push down into broth to soften, stirring gently to separate.
  • Ladle soup into bowls and top with boiled eggs, fried garlic bits and green onions. Serve hot.
  • When noodles have slightly softened, add cabbage and cook for another 2 to 3 minutes or until noodles are cooked and vegetables are tender yet crisp.

For the Fried Garlic Bits

  • In a small pan over low heat, heat oil. Add garlic and cook, stirring occasionally, for about 10 to 15 minutes or until golden brown.
  • With a slotted spoon, remove from pan and drain on paper towels. Garlic will crisp as it cools.

Nutrition

Calories: 434kcal | Carbohydrates: 26g | Protein: 14g | Fat: 31g | Saturated Fat: 4g | Cholesterol: 125mg | Sodium: 1566mg | Potassium: 640mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2203IU | Vitamin C: 44mg | Calcium: 125mg | Iron: 2mg
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Lalaine from Kawaling Pinoy

Hello! My name is Lalaine and welcome to Kawaling Pinoy where you’ll find Filipino and Asian-inspired recipes, cooking tips, and how-to videos. Read more...

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Comments

  1. Tintin says

    August 12, 2020 at 12:35 pm

    5 stars
    The best!

    Reply
    • Lalaine Manalo says

      November 10, 2020 at 6:53 am

      Thank you!

      Reply
  2. Karen says

    April 13, 2020 at 10:04 am

    Hello po, can I use turmeric instead of the ordinary ginger?

    Reply
    • Lalaine Manalo says

      November 10, 2020 at 6:53 am

      I've never tried it with turmeric but worth a try 🙂

      Reply
  3. AM says

    February 10, 2019 at 8:09 pm

    I love your recipe! I have made it a few times before, but this time I tried it with the atchuete like in your recipe. Love the color!
    I just had a question.....I always presoak(20-30 mins) the noodles before adding to the pot, but after about 10 minutes, the noodles start absorbing the soup. By the time we eat, there's not much soup left. How do I get more soup without it absorbing it so quickly? This is one of my fav filipino dishes, but I don't make it often because of this issue. I sometimes add more chicken stock than recipes states so I can have more soup, but the same thing always happens.

    Reply
    • Lalaine Manalo says

      November 10, 2020 at 6:58 am

      Unfortunately, this is going to be an issue because of the nature of noodles. If you want, you can boil the noodles in another pot or in the soup and then take them out. Keep them separate from the broth, then place in bowls and top with the broth when ready to serve.

      Reply
  4. Eddy says

    June 06, 2018 at 1:17 am

    This is the best pinoy cooking blog I ever found. Thank you!

    Reply
  5. Tessa Jane says

    March 24, 2018 at 2:41 am

    I'm so pleased with the results. Ang healthy pa. Yung natikman ko cabbage lang tsaka manok sahog tapos ang plain tingnan, unlike this. Sobrang sarap po. Maraming salamat dito.

    Reply
    • Lalaine says

      March 25, 2018 at 9:00 am

      Thank you, Tessa, for the feedback. I am glad you liked it. The extra vegetables definitely makes the soup more colorful and inviting!

      Reply
  6. Dustin says

    November 08, 2017 at 2:47 am

    Been wanting to cook this for a while and glad i've found one in kawaling pinoy. gonna try this sometime soon, My flatmates gonna love this one for sure..

    Reply
    • Lalaine Manalo says

      July 23, 2019 at 5:53 am

      Let us know how they liked it, Dustin!

      Reply
  7. Alvin says

    November 05, 2017 at 9:34 am

    Thanks kay Google for leading me to this blog...just had one for my dinner...just tried hard to find anato powder or seeds here in Oman..but all I found were Indian spices...but I found Lucky Me Instant sotanghon ... that gave me an idea to use the powder on it...taste good. Wish I could post the final product hehehe. Just miss my nanay cooking this every Christmas or New year.

    Reply
    • Lalaine says

      November 05, 2017 at 1:18 pm

      Awww, Alvin, this touched my heart. I remember my first year here in the U.S. and away from my mother. It was November when we left and that first Christmas was exciting yet lonely at the same time. I cried all the time 🙁

      Take care of yourself and I wish you happy holidays.

      Reply
  8. ktine says

    May 31, 2016 at 6:22 am

    pwede ba ung atchuete seeds? or iba un sa powder? wala kasi ko sa pinas wla kaming ganyan 🙂

    Reply
    • Lalaine says

      May 31, 2016 at 1:49 pm

      Yes, pwede yung atsuete seeds. Ibabad lang sa konting warm water hanggang magkulay. 🙂

      Reply
  9. Lyle smith says

    May 18, 2016 at 1:21 pm

    I tried this one and my hubby really liked it. It's a big help for me as a beginner to learn on how to cook and received a good compliment from my hubby. It's a good and healthy food though.thank you so much .

    Reply
    • Lalaine says

      May 18, 2016 at 2:17 pm

      You're welcome. I am glad the recipes are helpful in providing homecooked meals for the family 🙂

      Reply
  10. farryl says

    November 16, 2015 at 8:39 am

    Made this today for dinner! Masarap! I dont have kinchay and atsuete powder. Used atsuete leaves instead while boiling then took it out of the soup upon serving. Add potatoes also. Overall it taste yummy!

    Reply
    • Lalaine says

      November 16, 2015 at 8:40 am

      I am glad you enjoyed it. 🙂

      Reply
  11. Brenadine Humphrey Liston says

    September 05, 2015 at 6:04 am

    5 stars
    Woke up this morning and saw snow on the mountains and came here looking for a good soup. Just finished and my two year old devored two bowls. So yummy.

    Reply
    • Lalaine says

      September 06, 2015 at 11:07 am

      Hello Brenadine

      Yes, this sotanghon soup is the perfect comfort food for chilly days. Wow, snow! Lucky you, we are still sweating out the remainder of summer here.

      I am glad the kiddo loved it. Thanks for the feedback, I really appreciate it. 🙂

      Reply
  12. SC says

    April 27, 2015 at 10:32 pm

    5 stars
    Thanks sa recipe na to! Nagustuhan ng buong pamilya, lalo na ng kids ko. Try nyo to masarap talaga

    Reply
    • Lalaine says

      April 28, 2015 at 9:37 pm

      Hi SC,

      Salamat sa feedback. Napasaya mo naman ako, I am so glad your family enjoyed the recipe 🙂

      Reply
  13. Arra Odeza says

    January 30, 2015 at 8:10 am

    ahh! sarap! nakakagutom

    Reply
  14. Mia says

    January 06, 2015 at 9:22 pm

    5 stars
    My favorite soup as well 🙂

    Reply
  15. Raymund says

    January 05, 2015 at 10:37 am

    5 stars
    Sarap neto pag malamig at maulan.
    Belated Merry Christmas and a Happy New Year to you and your family

    Reply
    • Lalaine says

      January 05, 2015 at 11:18 pm

      A bountiful 2015 to you and your family, Raymund 🙂

      Reply

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