This chicken sotanghon soup recipe should be everyone’s go-to chicken noodle soup! Loaded with chicken, noodles, and herbs, this tangy soup is perfect for cold weather with just the right amount of cozy in a bowl! Tangy and delicious!
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
Chicken noodle soup anyone? Well, our chicken sotanghon soup recipe gives the classic chicken noodle soup recipe an Asian twist!
Using vermicelli noodles and dried mushrooms, this filipino sotanghon is equally filling and full of that authentic flavor we know and love!
This easy recipe is totally for anyone feeling under the weather or in need of a nourishing boost!
This post will go over everything you need to know to create this chicken sotanghon soup recipe.
Recipe difficulty: Easy, beginner level as this soup is not complicated at all!
This chicken sotanghon soup with mushroom makes use of easy and nutritious ingredients that is simmered in a soup pot for that incredible flavor! Shredded chicken combined with the noodles and herbs, makes this the Filipino version of chicken noodle soup that is not difficult to cook! Prepping the ingredients beforehand will make tossing into the soup pot super easy!
Sam’s Pro Tips for this Chicken Sotanghon Soup Recipe
Boil the Chicken for the BEST Flavor
Similar to my Easy Shredded Chicken Tacos Recipe with Green Salsa, we love to boil the chicken in our homemade broth for the best flavor!
I boil the chicken with onion, bay leaves, and even extra celery for a savory broth to add to this chicken sotanghon soup recipe.
This gives extra flavor to the sotanghon vermicelli noodles and keeps the chicken moist and juicy. Dry chicken is the worst!
Once the chicken is boiled, I do a rough shred of the chicken and sauté the chicken with the rest of my sotanghon ingredients. So good!
Adjusting the Thickness of the Soup
Here’s another trick on making this filipino sotanghon guisado recipe using either water or chicken broth!
If the soup becomes too thick or if any flavor is too strong, add more chicken broth or even water to your desired preference.
The vermicelli noodles tend to absorb the liquid, so you want to make sure you have AT LEAST 8 cups of liquid to keep the soup base.
Chicken broth is preferred for the delicious flavor it gives this dish, but I like to combine the broth with water so it’s not overly salty!
Fresh Ginger Works Best
One tablespoon of minced fresh ginger is used as part of the chicken sotanghon ingredients for that aromatic taste.
I know, peeling and mincing ginger can be a bit tiresome, but trust me, the flavor it gives this dish is worth it!
In a pinch, I have used the frozen crushed ginger cubes, but the flavor is not as good as using the real thing!
As an added benefit, using fresh ginger also is a natural immune-boosting herb that helps if you don’t feel well!
How to Reheat this Chicken Sotanghon Soup Recipe?
Remember how I was saying the noodles will absorb the liquid?
If you happen to have any leftovers (I really don’t think you will), don’t be surprised if you notice the noodles has absorbed some of the liquid the next day.
For this reason, the best way to reheat the chicken sotanghon soup with mushroom is to put the leftover soup in a medium size soup pot and add some chicken broth!
Mix well to combine over medium heat, until the desired thickness is achieved! So easy!
Not only will the chicken broth adjust the thickness to the consistency you want, but it adds to the amazing flavor of the sotanghon vermicelli noodles.
Key Ingredients – Chicken Sotanghon Soup Recipe
Below are some key and optional ingredients for this recipe:
- Vermicelli noodles: You will need 8 ounces of vermicelli noodles that will soak in water prior to boiling. Don’t worry these noodles will definitely perk up and absorb your liquid.
- Chicken: We love using shredded chicken in this recipe and is one of the ingredients in our chicken sotanghon soup recipe! You can use diced chicken as well, but using the shredded chicken gives the perfect bite size amount for every spoonful!
Vegetables and Herbs
- Ginger: One tablespoon will be used for the ultimate flavor! Ginger has a bunch of nutritious health properties, with the most well-known being an immune booster. I’m not kidding when I say this chicken sotanghon soup with mushroom is a favorite when I have a cold or am feeling under the weather!
- Celery: Think of the celery as adding some nutritious flavor and some pretty greenery. 1/3 cup or about 2 celery stalks finely diced will be added.
- Carrots: Usually, in an authentic filipino sotanghon guisado recipe, the carrots are cut julienne style. I honestly just dice my carrots as its easier for me, but either way will work. It all tastes the same!
- Garlic: Three garlic cloves are used to add to that aromatic flavor and is very common in Filipino cuisine like in our 8-Ingredient Classic Filipino Arroz Caldo Recipe | Rice Porridge!
- Onion: A whole onion is used with half of the onion used to boil with the chicken and the other half will sauté with the rest of the herbs.
- Mushrooms: I like to use dried shitake mushrooms as part of my sotanghon ingredients. These dried mushrooms will soak in water and sauté later with the herbs. Quick tip- Have the mushroom and the noodles soak at the same time while preparing the other ingredients.
- Bay leaves: 3 bay leaves will boil with the chicken and give great flavor. Once the chicken is done boiling, I just reuse the same water with the bay leaves in the soup for that EXTRA seasoning!
- Chicken broth: This is the liquid that will be added to this filipino sotanghon and be adjusted to preference. If you want to dilute the chicken broth or don’t want to use as much, water can be added. However, remember the added water will not have as much flavor as the chicken broth. Make sure to have extra chicken broth so you can add some to the soup pot if you need to reheat the soup the next day.
- Fish sauce: Very common in Filipino cooking! Fish sauce adds to the broth and can be used to top off the soup when serving.
- Lemon juice: The acidity of the lemon juice pairs well with the herbs and gives this dish an incredible flavor boost! Reserve some lemon wedges on the side when plating.
- Annatto powder (optional): Like in my Filipino Pancit Bihon Recipe with Pork and Vegetables, using the annatto powder will give a orange-red color to this chicken sotanghon soup with mushroom and provide a mild, nutty flavor.
Here are some toppings that can be added to this chicken sotanghon soup recipe for some added variation:
- Green onion
- Fried garlic bits
- Hard-boiled eggs
- Lemon wedges
- Fish sauce
More Variations to this Chicken Sotanghon Soup Recipe
There are a few ways you can variate this chicken sotanghon soup recipe. Here’s how:
- Shrimp or chicken? Shrimp can also work great with the sotanghon vermicelli noodles and be easier to cook with than the chicken. As in no shredding! Plan to adjust the cook time accordingly. Or simply just have this soup recipe without any meat!
- What can I pair with this dish? Filipino sotanghon can be extremely filling, especially with the toppings! It can be a main dish or even a snack! It’s also fun to serve as the topping choices can be endless! For added protein, try our Stovetop Honey Soy Chicken Wings with Ginger on the side. Or for something lighter, our 20-Minute Chili Brown Sugar Salmon, will pair well due to the zesty lemon juice!
- 8-Ingredient Classic Filipino Arroz Caldo Recipe | Rice Porridge
- 5-Topping Filipino Palabok Recipe with Easy Shrimp Sauce
- Garlic Filipino Meatloaf Without Breadcrumbs
- 20-Minute Shrimp and Pineapple Fried Rice with Sriracha
Frequently Asked Questions
Is sotanghon and vermicelli the same?
Sotanghon is typically made with vermicelli noodles for a clear noodle consistency made out of mung beans.
how to cook sotanghon soup with chicken?
Boil the chicken separately with the herbs and shred before sautéing with the rest of the ingredients.
How long does this chicken sotanghon soup recipe last?
Sotanghon can last 2-3 days in the refrigerator. However, when reheating this soup, plan to add some chicken broth to the desired thickness.
How many cloves does a head of garlic have?
Depending on the size of the garlic, there are about 10-15 cloves.