Chicken Sotanghon Soup Recipe

Move over chicken noodle soup, this is the bowl I always crave during the fall and winter seasons! Chicken Sotanghon has chewy glass noodles, vegetables, and shredded chicken all simmered in a warm, savory broth. The color comes from annatto powder, giving it its characteristic red hue and slight peppery taste.

Ingredients and Substitutions

*The Recipe Card below includes all the full measurements for these ingredients!

Chicken thighs: Gives the soup its richness and chicken component. If you’d prefer other cuts, wings or breasts could also work, just ensure that they’re bone-in so it can contribute to the taste of the broth.

Garlic, onion, carrot, cabbage: The aromatics and vegetables of the soup, which provide its foundational flavor and light crunch and sweetness from the carrot and cabbage.

Chicken stock, chicken bouillon powder, fish sauce, black pepper: Chicken bouillon helps fortify and enhance the chicken flavor, while fish sauce provides additional salt and umami.

Annatto powder: Gives the soup its red color. You can omit this without altering the flavor of the dish too much, though the noodles and overall soup will look paler visually. Annatto powder can usually be found in most Filipino or Southeast Asian groceries.

Sotanghon noodles: Can also go by the name “Mung Bean Vermicelli Noodles”, which you can find in most Filipino or Southeast Asian groceries. In a pinch, you could substitute this with rice vermicelli noodles or Korean glass noodles, just adjust the cooking times accordingly until they’re cooked-through.

Boiled eggs, crispy garlic, green onion: To garnish the soup with. Feel free to boil the eggs to your desired doneness.

Instructions

*The Recipe Card below includes all the full detailed instructions!

Sear the chicken until browned, then set aside.

Sauté the garlic, onion, and carrot. Pour in the chicken stock, chicken bouillon powder, annatto powder, fish sauce, and black pepper. Add in the seared chicken and let simmer for 60 minutes.

Remove the chicken and shred well. Return the shredded chicken to the pot, along with the noodles and cabbage.

Top with boiled egg, crispy garlic, and green onion. Serve warm.

Cooking Tips

Use bone-in chicken for a richer broth: Due to the chicken bones’ collagen and fat, they’ll continue to add flavor and body to the soup as it simmers. Any bone-in chicken should work!

Serve right away: The soup gradually gets thicker and less brothy as it sits due the noodles absorbing the broth. For best texture and taste, be sure to serve it right away or at least for the first couple hours.

FAQs (Frequently Asked Questions)

What are Sotanghon noodles?

Sotanghon are thin, translucent noodles that become clear and slippery once coked. Typically made from mung bean starch, they may also go by other names, like mung bean vermicelli or glass noodles.

Can I make this ahead of time?

It’s best served immediately (or within a few hours) as the noodles continue absorbing the broth as they sit and can become very soft. If you need to prep it ahead of time, you can make the soup base separately (omitting adding the noodles step), and simply add in the noodles when reheating the broth.

How do I store leftovers?

Let the sotanghon soup come to room temperature before refrigerating in an airtight container for up to 3 to 4 days. To reheat, simply microwave or heat over stove top, adding a splash of water or chicken stock as needed if the noodles have absorbed too much liquid.