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Chicken Sotanghon Soup in a white bowl with a half of hardboiled egg
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4.58 from 19 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

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
  • 1/2 head napa cabbage, shredded
  • 3 hardboiled eggs, peeled and halved
  • fried garlic bits
  • green onions, chopped

For the Fried Garlic Bits

  • 1/2 cup oil
  • 1 head garlic, peeled and minced

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 1/2 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.

Video

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