Chicken Sotanghon Soup
Chicken sotanghon soup is the Filipino take on chicken noodle soup, built on a fragrant garlic-ginger broth and finished with delicate glass noodles that soak up all the savory flavor. Shredded chicken, wood ear mushrooms, and crisp vegetables round out the bowl, making it a light but satisfying dish. It’s a go-to comfort food for cold or rainy days, and just as often served as a starter at Filipino parties.
Watch It Made
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Instructions
- Heat oil in a pot over medium heat. Saute onion, garlic, and ginger until fragrant.
- Add the chicken and cook, stirring occasionally, until lightly browned.
- Pour in the broth and fish sauce, bring to a boil, then lower heat and simmer for 20-25 minutes until the chicken is cooked through and tender. If using bone-in chicken, remove it, shred the meat, and return it to the pot.
- Add the wood ear mushrooms, carrot, and celery, and simmer for another 5 minutes until the vegetables are tender.
- Drain the softened sotanghon noodles and add them to the pot. Simmer for 3-5 minutes until the noodles turn translucent and soft, absorbing the broth’s flavor.
- Season with salt and pepper to taste. Ladle into bowls and top with toasted garlic and spring onions. Serve with calamansi on the side.
Cook's Tip
Add the sotanghon noodles only at the very end of cooking — they soak up liquid fast and turn mushy if simmered too long, so keep the soup at a bare simmer once they're in and taste for doneness after just a few minutes.