Chicken Sotanghon Soup is a popular Filipino chicken noodle soup, made with shredded chicken and sotanghon noodles. Carrots, chopped onion, minced garlic, celery stalks, chicken broth cube is added to make it scrumptious. It is also seasoned with annatto seeds, bay leaves, fish sauce, pepper. So have some chicken sotanghon soup made with the finest ingredients. This savoury soup is super fulfilling and warm to the heart.
CHICKEN SOTANGHON SOUP FOR THE SOUL
Chicken sotanghon soup is a part of everyone’s childhood. Whether your lola made it for you, or you learned to cook it on your own, chicken sotanghon soup is not just a delicious soup one can enjoy.
Every Christmas, one house in our neighborhood makes an effort to cook a large talyasi of this chicken soup to feed the children (and adults too). We don’t really have a formal tasking on who to do it but we just do.
I can still remember the young me falling in line in front of my neighbor’s house, waiting for my turn to have some sotanghon. Now, I am one who cooks for the children. How time flies so fast! For me, chicken sotanghon really holds a special place in my heart.
If you want to make a simple soup which can warm not just your tummy but also your soul, try and make some chicken sotanghon soup today! Read and follow the recipe below. Have fun!
HOW TO COOK CHICKEN SOTANGHON SOUP
Making sotanghon will take a few hours until done, but the steps are super simple and straightforward. First, we are going to make homemade chicken stock. To do this, simply boil your chicken in water. Add some laurel leaves in there for extra aroma and flavor. The best parts of chicken to use are the bony parts like ribs, thighs and legs so we can get that super chicken-y flavor from the bones.
Quick fun fact: The chicken stock used as the base for sauces is actually made by boiling just the chicken bones for a long time. That’s how flavorful chicken bones can be!
After boiling the chicken, flake it and remove the bones. We are going to add these flaked chicken in the stock later. Some people I know still includes the bones in the final soup. But it is quite disappointing having too many bones in your bowl so it’s better to just remove them.
As you prepare the soup base, soak your vermicelli noodles in water to soften it a bit. I tried not soaking them first and it took extra time to fully cook when compared to the soak ones. Make sure that the water you’ll use is warm and not hot, as this can make the noodles sticky.
Saute your aromatics and celery stalks. If you have leftover vegetables, grab them and also include them in this dish. To achieve the full chicken flavor, I used chicken broth cube but this is totally optional. The last thing to do is to cook the sotanghon noodles in the chicken broth.
Serve your chicken sotanghon soup while hot. Enjoy!
Chicken Sotanghon SoupCourse: Noodle Recipes, Soup Recipes
500 grams chicken (with bones)
150 grams vermicelli noodles
1 medium carrot (thinly sliced)
1 medium onion (chopped)
4 cloves of garlic (minced)
2 tablespoons celery stalks (minced)
1 piece chicken broth cube
1 tablespoon safflower or annatto seeds
4 – 5 pieces bay leaves
fish sauce to taste
salt and pepper to taste
oil for sauteing
- Arrange the chicken in a pot. Add the bay leaves and pour enough water to cover the chicken. Once it starts to boil, remove the white floating scum using a spoon. Let the chicken cook for 10 to 15 minutes using medium low heat.
- Transfer the boiled chicken to a plate and shred to separate the flesh and skin from the bones. Set aside. Reserve the chicken stock for the soup.
- Soak the vermicelli noodles for at least 10 minutes to soften.
- Heat some oil in a pan. Saute the garlic, onions, and the shredded chicken for a few minutes. Season with salt and ground black pepper. Add the celery stalks and saute for a few seconds.
- Next, add the chicken broth cube. Pour around 5 to 6 cups of chicken stock. You can add more water depending on how soupy you want your sotanghon.
- Once boiling, add the softened vermicelli noodles. Add the safflower or annatto for some yellowish color. Let it simmer for a few minutes until the noodles are cooked.
- Do a taste test and adjust the taste using fish sauce.
- Add the carrots and cook for another 2 to 3 minutes until the carrots are cooked.
- Transfer the chicken sotanghon soup to a serving bowl. Enjoy while it’s still hot!
Chicken Sotanghon Soup Recipe (TAGALOG)
- 500 grams manok (mga buto buto)
- 150 grams sotanghon noodles
- 1 carrot (hiniwa ng maninipis)
- 1 sibuyas (hiniwa)
- 4 butil ng bawang (hiniwa ng maliliit)
- 2 kutsara ng tangkay ng kinchay (hiniwa ng maliliit)
- 1 chicken broth cube
- 1 kutsara ng kasubha o atsuete
- 4 – 5 dahon ng laurel
- mantika (pang-gisa)
- Ilagay ang mga manok at dahon ng laurel sa kaserola. Lagyan ng tubig hanggang matakpan ang manok. Kapag kumukulo na, alisin ang puting foam na lulutang sa ibabaw. Lutuin ang manok ng 10 – 15 minuto gamit ang katamtamang mababang apoy.
- Ilipat ang pinakuluang manok sa lalagyan at himayin. Isantabi ang manok at ang pinagpakuluan.
- Ibabad sa tubig ng 10 minuto ang sotanghon para lumambot.
- Magpainit ng mantika. Igisa ang bawang, sibuyas at ang hinimay na manok. Budburan ng asin at paminta. Ilagay ang kinchay at igisa ng konti.
- Ilagay ang chicken broth cube at 5 – 6 tasa ng pinagpakuluan ng manok. Pwede mong dagdagan ng tubig kung gusto mo ng mas masabaw.
- Kapag kumukulo na, ilagay ang sotanghon. Sunod na ilagay ang kasubha o atsuete para magkakulay. Lutuin pa ito ng ilang minuto hanggang maluto ang sotanghon.
- Tikman at iadjust ang lasa gamit ang patis.
- Ilagay ang carrots at lutuin pa ng 2 – 3 minuto hanggang lumambot ang carrots.
- Ilipat ang chicken sotanghon soup sa malaking bowl. Kainin habang mainit. Enjoy!