Chicken Sotanghon Soup is a warm, soothing Filipino comfort dish made with glass noodles, tender chicken, garlic, ginger, and a light, flavorful broth. It’s the kind of soup Ate makes when someone is feeling under the weather, when it’s raining outside, or when you just want something simple and nourishing.

What makes this dish so comforting is its balance — light but satisfying, simple yet flavorful. The sotanghon noodles soak up the savory chicken broth, while ginger and garlic add warmth that feels healing with every spoonful. It’s gentle enough for kids and elders, yet comforting for anyone craving a home-cooked meal.

For beginners, Chicken Sotanghon Soup is an excellent recipe to start with. The steps are easy, the ingredients are simple, and the soup comes together quickly. There’s no complicated technique here — just sauté, simmer, and stir. It’s the kind of recipe that builds confidence in the kitchen while delivering real Filipino comfort.

Main Ingredients

• 1 lb chicken breast or thighs, sliced into strips

• 2 oz sotanghon (glass noodles)

• 1 small onion, sliced

• 4 cloves garlic, minced

• 1 thumb-sized piece ginger, julienned

• 1 medium carrot, julienned

• 6 cups chicken broth or water

• 1–2 tbsp cooking oil

• Salt & pepper, to taste

Optional Add-ins

• Shredded cabbage

• Sliced mushrooms

• Celery

• Fish sauce (patis) for extra depth

• Hard-boiled eggs (for serving)

Prep and Cook Time

• Prep Time: 10–15 minutes
• Cook Time: 25–30 minutes
• Total Time: 35–45 minutes

Step-by-Step Instructions

Follow these easy, beginner-friendly steps to make Chicken Sotanghon Soup:

Step 1: Soak the sotanghon noodles in warm water for 10 minutes to soften. Drain and set aside.

Step 2: Heat oil in a pot over medium heat. Sauté garlic, onion, and ginger until fragrant and softened.

Step 3: Add the sliced chicken and cook until lightly browned and no longer pink.

Step 4: Pour in the chicken broth or water. Bring to a gentle boil, then lower to a simmer for 10–15 minutes until the chicken is fully cooked.

Step 5: Add carrots and any optional vegetables. Simmer for 3–5 minutes until slightly tender.

Step 6: Add the softened sotanghon noodles. Stir gently and cook for another 3–5 minutes until the noodles absorb the broth.

Step 7: Season with salt, pepper, or a splash of fish sauce to taste.

Your Chicken Sotanghon Soup should now be warm, fragrant, and comforting — perfect for serving hot with rice or on its own.

Ate’s Helpful Tips

• Sotanghon absorbs liquid quickly — add more broth if needed.

• Ginger is key for that comforting, healing flavor.

• Use chicken thighs for juicier texture.

• Cut noodles shorter with kitchen scissors for easier eating.

• This soup thickens as it sits — loosen with broth when reheating.

• Add cabbage at the end to keep it tender-crisp.

Frequently Asked Questions

Can I use vermicelli or rice noodles instead?
Sotanghon (glass noodles) works best, but vermicelli can be substituted.

Can I make this ahead of time?
Yes, but add noodles just before serving to prevent over-softening.

Is this good for sick days?
Yes! Ginger and warm broth make it perfect comfort food.

Can I make it vegetarian?
Absolutely — use vegetable broth and skip the chicken.