Chicken Sotanghon Soup Recipe
Excellent for colder days, Chicken Sotanghon Soup is a popular Filipino dish that you can easily make at home. Bits of chicken with bean thread noodles --- it’s an Asian twist to your usual comfort soup!
Servings: 4
Calories: 304kcal
Equipment
- Medium-Sized Saucepan
Ingredients
- 1 pound chicken breast (about 500 grams)
- 2 to 3 tablespoons oil
- 4 cloves garlic, minced or finely chopped
- 1 medium onion, thinly chopped
- 1 stalk celery, thinly chopped
- 1 medium carrot, julienned
- 1/2 to 3/4 cup cabbage, chopped
- 3 1/2 ounces sotanghon noodles (100 grams)
- 3 teaspoons achiote (achuete/annatto)
- 1 piece bay leaf, dried
- 1 cube chicken bouillon
- fish sauce & ground black pepper, to season
Instructions
Cooking the chicken:
- Combine the chicken breast, bay leaf, and 4 to 6 cups of water using a medium to large pan.
- Cover, boil, then simmer for about 25 minutes or until the meat is cooked.
- Remove the chicken from the pan and set the chicken stock for later.
- Once the chicken is cool enough to handle, separate the meat from the bones and tear them into smaller bits.
Making sotanghon soup:
- Combine the achiote seeds with 3/4 cup warm water, then set aside.
- Place a medium to a large pan over medium-high heat, then pour oil.
- Once the oil is ready, add garlic and onion and cook until it softens.
- Add celery and bouillon cube, and sauté for a couple of minutes.
- Add carrots and cooked chicken, then stir to combine.
- Pour about 5 cups of the stock from cooking the chicken earlier.
- Strain the achiote seeds and add the reddish liquid as well.
- Cover, boil, then simmer for 10 minutes --- taste and adjust the seasoning by adding fish sauce and pepper.
- Add the chopped cabbage and sotanghon noodles.
- Stir gently to submerge the cabbage and sotanghon in the soup fully.
- Cover for a couple of minutes or until the noodles are cooked.
- Transfer your chicken sotanghon soup into bowls and serve!
Notes
- Cook’s Tip #1: Use your fingers to rub the achiote seeds together and to get as much color from them into the water.
- Cook’s Tip #2: Add more liquid to the soup if you want; remember to taste and adjust the seasoning accordingly.
Nutrition
Calories: 304kcal | Carbohydrates: 27g | Protein: 25g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 73mg | Sodium: 157mg | Potassium: 564mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2638IU | Vitamin C: 9mg | Calcium: 36mg | Iron: 1mg