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chicken sotanghon soup recipe

Filipino Chicken Sotanghon Soup Recipe That Is So Good

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!
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Course: Main Course
Cuisine: Filipino
Keyword: chicken sotanghon soup recipe
Servings: 6

Ingredients

  • 8 ounces vermicelli noodles
  • 2 pounds chicken breast
  • 1 cup dried shitake mushrooms
  • 1 onion halved and diced
  • 3 garlic cloves peeled and minced
  • cup carrots julienne or diced
  • cup celery diced
  • 1 tablespoon ginger peeled and minced
  • 1 tablespoon fish sauce plus more for seasoning
  • 1 tablespoon lemon juice plus more for seasoning
  • ½ teaspoon annatto powder
  • 32 ounces chicken broth
  • 4 cups water
  • 3 bay leaves
  • salt and pepper to taste
  • olive oil

Toppings (optional)

  • green onions chopped
  • fried garlic bits
  • hard-boiled eggs halved
  • lemon wedges

Instructions

  • In separate containers, soak the noodles and mushrooms in warm water for at least 10 minutes. Prepare the other ingredients while it soaks.
  • In a large saucepan, put the chicken breast, half of the onion (halved), bay leaves, and salt to taste. Cover the chicken with water and boil over medium heat for 20 minutes, or until chicken is cooked. Note: The water will be adjusted depending on size of pan. Ensure the chicken breast is submerged in the water. See note below.
  • In a large stock pot, add olive oil over low heat. Sauté the other half of the onion (diced), carrots, celery, ginger, and garlic over low heat until softened.
  • Once the chicken is done boiling, shred the chicken. Add the shredded chicken and the mushroom to the sauté pan. Combine and sauté for 2-3 minutes. For increased flavor, add the water from the boiled chicken breast pan to the sauté pan.
  • Add the chicken broth, water, lemon juice, fish sauce, and annatto powder. Bring the mixture to a boil. Once boiling, add the noodles. Boil for an additional 5 minutes. Season with additional fish sauce, lemon juice, salt and pepper to taste.
  • Garnish with toppings if desired when serving. Enjoy!

Notes

  1. When boiling the chicken in the water, you can add extra celery or carrots for added flavor combined with the onion and bay leaves.
  2. 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. You can add more chicken broth or water if you want more liquid.
  3. The best way to reheat the chicken sotanghon soup is to put the leftover soup in a medium size soup pot and add some chicken broth when reheating. Combine well.