kawaling pinoy

Serving Delicious Asian Recipes One Pot at a Time

Chicken Sotanghon Soup

by last updated posted 19 Comments

It’s been awfully chilly, being winter and all, these past few days and hearty soups have been my steady companions of late. Nothing warms the body and nourishes the soul as a bowl of piping hot chicken sotanghon soup. This Filipino-style noodle soup is typically made with chicken parts previously simmered in aromatics and shredded into strips. I, however, prefer to use bone-in chicken wings cut up into manageable pieces in mine as I love gnawing on bite-sized wings and drums in between happily slurping silky cellophane noodles. I find that a more satisfying experience than chewing on dry flaked meat and besides, the bone-rich chicken wings do give an extra depth of flavor to the broth. Add lightly sauteed onions, garlic and kinchay, crisp vegetables and delectable toppings, and you have a soup that’s both hearty and delicious.

Chicken Sotanghon Soup

Sotanghon 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. Here are a few more of my favorite recipes using this noodle:

Chicken Sotanghon Soup
 
Print
Prep time
Cook time
Total time
 
Yield: 6 Servings
Ingredients
  • 1 tablespoon 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 kinchay (Chinese celery), finely 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 (cellophane noodles)
  • ½ head napa cabbage, shredded
  • 3 to 4 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
Instructions
  1. In a large pot over medium heat, heat oil. Add onions, garlic and ginger and cook until aromatic. Add chicken and cook, stirring regularly, until lightly browned and juices run clear. Add kinchay and cook, stirring regularly, for about 2 to 3 minutes or until limp. Add fish sauce and cook for about 2 to 3 minutes.
  2. 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.
  3. In a bowl, combine about ½ cup of the hot broth and atsuete powder. Stir until atsuete is dissolved. Add atsuete water to pot.
  4. 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. 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.
  5. Ladle soup into bowls and top with boiled eggs, fried garlic bits and green onions. Serve hot.
For the Fried Garlic Bits
  1. 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.

Sotanghon Soup

 

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...

Reader Interactions

Comments

  2. 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

  3. Alvin says

    November 5, 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 5, 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

  5. 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

  6. 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

  7. Brenadine Humphrey Liston says

    September 5, 2015 at 6:04 am

    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 6, 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

Leave a Reply

Your email address will not be published. Required fields are marked *

MENU