Chicken Sotanghon Soup

It’s been awfully chilly, being winter and all, these past few days and hearty soups have been my steady companions of late. Nothing warms the body and nourishes the soul as a bowl of piping hot chicken sotanghon soup. This Filipino-style noodle soup is typically made with chicken parts previously simmered in aromatics and shredded into strips. I, however, prefer to use bone-in chicken wings cut up into manageable pieces in mine as I love gnawing on bite-sized wings and drums in between happily slurping silky cellophane noodles. I find that a more satisfying experience than chewing on dry flaked meat and besides, the bone-rich chicken wings do give an extra depth of flavor to the broth. Add lightly sauteed onions, garlic and kinchay, crisp vegetables and delectable toppings, and you have a soup that’s both hearty and delicious.

 

Sotanghon noodles are a staple in my house. I just love how they can easily be thrown together into a quick, delicious and budget-friendly meal. Here are a few more of my favorite recipes using this noodle:

  • Sotanghon at Bola Bola Soup-delightful meatballs makes this soup a substantial meal-in-itself dish
  • Sotanghon at Upo-I just love this soup spooned over rice and paired with crispy-fried bangus!
  • Ginisang Munggo at Sotanghon-added cellophane noodles deliciously extend this already economical dish
Chicken Sotanghon Soup
  • 1 tablespoon oil
  • 1 onion, peeled and sliced thinly
  • 4 cloves garlic, peeled and minced
  • 1 thumb-size ginger, peeled and julienned
  • 1 pound chicken wings, tips removed and cut into 2-inch pieces
  • 1 cup kinchay (Chinese celery), finely chopped
  • 2 tablespoons fish sauce
  • 7 cups chicken broth
  • 1 teaspoon atchuete powder
  • 1 large carrot, peeled and julienned
  • salt and pepper to taste
  • 4 ounces (about 2 coils) sotanghon (cellophane noodles)
  • ½ head napa cabbage, shredded
  • 3 to 4 hardboiled eggs, peeled and halved
  • fried garlic bits
  • green onions, chopped
Instructions
  1. In a large pot over medium heat, heat oil. Add onions, garlic and ginger and cook until aromatic. Add chicken and cook, stirring regularly, until lightly browned and juices run clear. Add kinchay and cook, stirring regularly, for about 2 to 3 minutes or until limp. Add fish sauce and cook for about 2 to 3 minutes.
  2. Add chicken broth and bring to a boil, skimming any scum that floats on top. Lower heat, cover and continue to cook until chicken is cooked through.
  3. In a bowl, combine about ½ cup of the hot broth and atsuete powder. Stir until atsuete is dissolved. Add atsuete water to pot.
  4. Add carrots and cook for about 1 to 2 minutes or until half done. Season with salt and pepper to taste. Add sotanghon noodles and push down into broth to soften, stirring gently to separate. When noodles have slightly softened, add cabbage and cook for another 2 to 3 minutes or until noodles are cooked and vegetables are tender yet crisp.
  5. Ladle soup into bowls and top with boiled eggs, fried garlic bits and green onions. Serve hot.
For the Fried Garlic Bits
  1. In a small pan over low heat, heat oil. Add garlic and cook, stirring occasionally, for about 10 to 15 minutes or until golden brown. With a slotted spoon, remove from pan and drain on paper towels. Garlic will crisp as it cools.

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