Chicken Sotanghon Soup
Here’s a homecooked, feel-good, Filipino chicken noodle soup from scratch, Chicken Sotanghon Soup. This is one of my favorite Filipino chicken noodle soup. I remember enjoying bowls of chicken sotanghon growing up. My aunt would cook a big batch and I would always ask for second and even third servings.
Over the years I had different versions of chicken sotanghon soup but I think the best Chicken Sotanghon Soup requires a good chicken broth from scratch and quality sotanghon noodles plus garnish with some chives, chili garlic oil and fried ginger strips.
Want to make clear broth from scratch?
Making chicken broth from scratch is not really complicated. Basically, chicken broth is made of chicken and vegetables. Depending on the kind of soup you are making, the vegetables will vary. The most common vegetables in a traditional western chicken soup are celery, carrots and onion. As for our very own Filipino Chicken Sotanghon Soup, use carrots and onion.
How do you clarify chicken broth?
Clear broth will make your chicken noodles look amazing. To clarify the chicken broth, you need to soak the chicken in water for at least an hour to get rid of the blood and other impurities. Check the soaked chicken once in a while and change the water twice and rinse thoroughly. Boil the chicken together with the vegetables and some salt. Wash the vegetables thoroughly and cut into large chunks before putting in the pot. Cover and simmer. Remove the scum but do not stir the pot of broth to make sure the chicken and the vegetables do not cloud the broth. Keep the lid on, slow simmer for at least two hours to allow the flavors to come together.
Chicken Sotanghon Soup is generally orange in color because of annatto seeds. While it may not seem important to use clear broth for this soup, I prefer using clear broth as it really does make the orange color stand out while keeping the soup looking light and amazing.
What is sotanghon made of?
The noodles used for this Filipino chicken noodle soup is mung bean vermicelli noodles known as sotanghon or glass noodles. Sotanghon is made of mung bean starch and water.There are many varieties of sotanghon but the one I like the most is the original Lungkow Vermicelli. Be careful when buying this sotanghon because not all sotanghon are created equal. Here’s a link to help you identify Superior and Inferior Sotanghon Noodles.
What is the difference between Sotanghon and Bihon?
A good sotanghon noodles is glassy, clear, slippery and would hold its shape even when used in soup. Bihon noodles are made of cornstarch, rice and water, opaque, usually thinner than sotanghon and not slippery as the sotanghon. It is best used for fried noodle dishes as the noodles get mushy too easily when used in soups.
Chicken Sotanghon Soup
- 1 chicken breast
- 5 cups water
- ½ carrot cut into 2-inch lengths
- 1 onion quartered
- 2 tbsp annatto seeds
- 2 tbsp cooking oil
- 4 cloves garlic minced
- 1 onion sliced thinly
- ½ carrot julienned
- ½ cup napa cabbage julienned
- 100 grams sotanghon soaked in water
- 2 tbsp patis
- Black pepper ground
- Chives chopped
- Toasted Garlic Bits or Garlic Oil
- Fried Ginger Strips
- Slow simmer chicken, carrot pieces, quartered onion and salt for 2 hours with pot lid on.
- Remove chicken and vegetables from broth. Reserve the broth.
- Shred the chicken breast, set aside.
- In a pot, fry annatto seeds in oil. Make sure you don’t burn the annatto seeds. Remove the seeds once the color has bleed into the cooking oil.
- Add sliced onion. Once the onion starts to sweat, add garlic.
- Pour chicken broth slowly into the pot. Add sotanghon noodles, patis and black ground pepper.
- Cook for 3 minutes. Then add carrots, napa cabbage and shredded chicken.
- Simmer for 2 more minutes. Turn off heat.
- Serve with toasted garlic bits or garlic oil, fried ginger strips and chopped chives.