Chicken Sotanghon Soup
There are some soups that feel like a warm hug in a bowl.
Chicken Sotanghon Soup is one of them.
It’s light enough to enjoy any day, but comforting enough for those evenings when you want something warm and nourishing.
Sotanghon is a Filipino soup made with delicate glass noodles, chicken, vegetables, garlic, onion, and a savory broth. The noodles soak up all those wonderful flavors while still keeping their lovely, silky texture.
I first made this on a rainy weekend when everyone at home wanted something warm.
I had chicken in the refrigerator, a package of sotanghon noodles in the pantry, and a few vegetables that needed to be used.
It seemed like the perfect excuse to make soup.
As the garlic and onion started cooking, the kitchen immediately smelled comforting.
Then the chicken and broth went in, followed by the vegetables and noodles.
By the time I brought the bowls to the table, everyone was ready.
My family loved it.
There was something about the tender chicken, soft noodles, and savory broth that made the whole meal feel cozy and familiar.
Since then, this has become one of those recipes I like making when someone in the family wants comfort food or when I simply need an easy, satisfying dinner.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: About 45 minutes
Servings: 6
Why You’ll Love This Chicken Sotanghon Soup
Warm and comforting
Light but satisfying
Tender shredded chicken
Silky glass noodles
Flavorful garlic broth
Packed with vegetables
Easy one-pot meal
Great for rainy days
Wonderful family dinner
Ingredients
For the Soup
1½ lbs boneless, skinless chicken thighs or breasts
8 oz sotanghon (glass/cellophane) noodles
8 cups chicken broth
1 medium yellow onion, thinly sliced
5 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 cup carrots, julienned
1 cup celery, thinly sliced
1 cup cabbage, finely shredded
2 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon neutral cooking oil
½ teaspoon black pepper
Salt, to taste
For Garnish
2 green onions, sliced
Fresh cilantro or parsley
Fried garlic
Calamansi or lime wedges
Freshly cracked black pepper
Optional Additions
You can also add:
Shiitake mushrooms
Napa cabbage
Snow peas
Baby spinach
Shredded chicken liver
Hard-boiled eggs
Sliced green beans
How to Make Chicken Sotanghon Soup
Step 1: Soak the Sotanghon
Place the sotanghon noodles in a large bowl.
Cover with warm water and let them soak according to the package instructions, usually around 10–15 minutes.
Once softened, drain them well.
If the noodles are very long, use kitchen scissors to cut them into shorter pieces.
Set aside.
Step 2: Cook the Chicken
Place the chicken in a large pot.
Add approximately 6 cups of the chicken broth.
Bring to a gentle simmer.
Cook until the chicken is completely cooked through and tender, usually around 15–20 minutes, depending on the size of the pieces.
Remove the chicken and allow it to cool slightly.
Reserve the broth in the pot.
Step 3: Shred the Chicken
Once the chicken is cool enough to handle, shred it using two forks.
Set aside.
Step 4: Sauté the Aromatics
Heat the cooking oil in the same pot or a separate large pot over medium heat.
Add the onion.
Cook for approximately 3–4 minutes, until softened.
Add the garlic and ginger.
Cook for another 30–60 seconds, stirring frequently.
You should immediately smell the garlic and ginger.
Step 5: Add the Vegetables
Add the carrots, celery, and cabbage.
Cook for approximately 2–3 minutes.
You don’t need to completely soften them yet because they’ll continue cooking in the broth.
Step 6: Add the Broth
Pour the reserved chicken broth back into the pot.
Add the remaining chicken broth if needed to reach approximately 8 cups total.
Stir in:
Fish sauce
Soy sauce
Black pepper
Bring the soup to a gentle simmer.
Taste and adjust the seasoning.
Step 7: Add the Chicken
Return the shredded chicken to the pot.
Simmer for approximately 5 minutes so the chicken absorbs some of the broth’s flavor.
Step 8: Add the Sotanghon
Add the drained sotanghon noodles.
Stir gently.
Cook for approximately 2–4 minutes, or until the noodles are tender.
Don’t overcook them.
Glass noodles can become too soft if they sit in hot broth for too long.
Step 9: Taste and Finish
Taste the soup.
Add more fish sauce, soy sauce, salt, or black pepper if needed.
Turn off the heat.
Step 10: Serve
Ladle the soup into bowls.
Top with green onions, fresh herbs, and fried garlic.
Serve with calamansi or lime wedges.
A little squeeze of citrus right before eating makes the soup taste brighter and more balanced.
My Best Tips
Don’t Overcook the Noodles
Sotanghon cooks quickly.
Add it toward the end and cook only until tender.
Use Chicken Thighs for Extra Flavor
Chicken thighs are naturally juicy and flavorful.
Chicken breast works too if you prefer a leaner soup.
Taste Before Adding More Salt
Fish sauce and soy sauce are both salty.
Always taste the broth before adding additional salt.
Add Citrus at the End
Calamansi or lime adds a wonderful fresh contrast to the savory broth.
What Is Sotanghon?
Sotanghon refers to Filipino glass or cellophane noodles, typically made from mung bean starch or other starches.
They become translucent and silky when cooked.
They’re commonly used in Filipino soups, stir-fries, and noodle dishes.
Can I Use Other Glass Noodles?
Yes.
Look for:
Mung bean vermicelli
Cellophane noodles
Glass noodles
Cooking times vary, so follow the package directions.
Can I Use Rotisserie Chicken?
Absolutely.
This is one of the easiest shortcuts.
Skip cooking the raw chicken and use approximately 3–4 cups shredded rotisserie chicken.
Add it when you add the broth and continue with the recipe.
Can I Use Chicken Breast?
Yes.
Chicken breast makes a leaner soup.
Be careful not to overcook it so it remains tender.
Can I Use Chicken Thighs?
Yes.
They are my favorite for this recipe because they stay juicy and add plenty of flavor to the broth.
Can I Add Mushrooms?
Definitely.
Sliced shiitake mushrooms are particularly delicious.
Add them with the other vegetables.
Can I Add More Vegetables?
Of course.
Try adding:
Napa cabbage
Bok choy
Snow peas
Spinach
Green beans
Bell peppers
Can I Make This Without Fish Sauce?
Yes.
Replace it with additional soy sauce or a gluten-free alternative.
However, fish sauce gives the soup a distinctive savory depth.
Can I Make It Gluten-Free?
Yes.
Use gluten-free soy sauce or tamari and verify that your fish sauce and noodles are gluten-free.
Can I Make It Vegetarian?
Yes, although it will no longer be chicken sotanghon soup.
Replace the chicken with mushrooms, tofu, or additional vegetables and use vegetable broth.
Use vegetarian mushroom sauce or soy sauce instead of fish sauce.
Can I Make It Spicy?
Absolutely.
Add:
Fresh chili
Chili flakes
Chili garlic sauce
Sliced Thai chilies
You can also serve chili oil on the side so everyone can adjust the heat.
Delicious Variations
Chicken Sotanghon with Shiitake Mushrooms
Add plenty of sliced shiitake mushrooms for an earthy, savory flavor.
Garlic Lover’s Sotanghon
Add extra fresh garlic and finish with plenty of crispy fried garlic.
Spicy Chicken Sotanghon
Add chili garlic sauce or fresh chilies to the broth.
Egg Drop Sotanghon
Slowly drizzle beaten egg into the simmering broth near the end for silky ribbons of egg.
Shrimp Sotanghon
Add peeled shrimp during the final few minutes of cooking.
What to Serve With Chicken Sotanghon Soup
The soup can be a complete meal on its own.
But you can serve it with:
Lumpia
Garlic fried rice
Filipino-style spring rolls
Fresh fruit
Simple cucumber salad
Steamed vegetables
A small plate of crispy lumpia alongside a warm bowl of sotanghon is especially delicious.
Can I Make It Ahead?
Yes, but there’s one important consideration.
The noodles continue absorbing broth as they sit.
For the best texture, prepare the broth and chicken ahead of time and add freshly soaked noodles when reheating.
If you’ve already combined everything, simply add a little extra broth when reheating.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3–4 days.
How to Reheat
Reheat gently on the stovetop over medium-low heat.
Add extra chicken broth or water if the noodles have absorbed too much liquid.
You can also reheat individual servings in the microwave.
Can I Freeze Chicken Sotanghon Soup?
It’s better to freeze the broth and chicken without the noodles.
Sotanghon can become very soft after freezing and thawing.
If you want to freeze it, prepare the soup base, cool it completely, and freeze it in an airtight container.
Add freshly prepared noodles when reheating.
Nutritional Information
Approximate per serving:
Calories: 360
Protein: 31g
Fat: 9g
Total Carbohydrates: 40g
Fibre: 3g
Net Carbohydrates: 37g
Nutrition values are estimates and will vary depending on the chicken, noodles, broth, vegetables, and seasonings used.
Frequently Asked Questions
Why did my sotanghon noodles become mushy?
They were probably cooked too long or left sitting in hot broth for too long. Add them near the end and cook just until tender.
Can I use dry noodles without soaking them?
Some brands can be added directly to the broth, but soaking usually gives you better control over their texture.
Can I use leftover chicken?
Absolutely. Rotisserie or leftover roasted chicken makes this soup very easy.
Can I use vegetable broth?
Yes, although chicken broth gives the soup a richer flavor.
What can I use instead of calamansi?
Fresh lime or lemon works beautifully.
Can I add boiled eggs?
Yes. Halved boiled eggs make a lovely addition.
Can I make this soup thicker?
You can use slightly less broth for a more concentrated noodle soup, but remember that the noodles will absorb liquid as they sit.
Final Thoughts
This Chicken Sotanghon Soup is the kind of meal I find myself making when I want something comforting without making dinner feel heavy.
It’s warm.
It’s savory.
It’s full of tender chicken and vegetables.
And those silky glass noodles make every spoonful feel extra satisfying.
I especially love making it on rainy afternoons or quiet weekends.
There’s something wonderful about having a pot of soup gently simmering on the stove while the whole house fills with the smell of garlic, ginger, and chicken broth.
And when you finally sit down with a steaming bowl, add some green onions and crispy garlic, then squeeze a little calamansi over everything, it feels like exactly what you needed.
My family always seems to gather around the kitchen when this soup is cooking.
Someone inevitably asks when it’s ready.
Then everyone gets a bowl.
And somehow, even though I make a generous pot, there never seems to be quite enough left over.
That’s the beauty of comfort food.
It doesn’t have to be complicated.
Sometimes it’s simply chicken, noodles, vegetables, garlic, and a flavorful broth coming together in one warm bowl.
If you’re looking for a cozy Filipino-inspired soup that’s easy enough for a weeknight but special enough to share with family, this Chicken Sotanghon Soup deserves a place in your recipe rotation.
Don’t forget the calamansi or lime.
That final squeeze is small, but it makes every flavor pop.
Grab a spoon, settle in, and enjoy a bowl while it’s piping hot. 🍲🍗🧄🌿