Chicken Sotanghon Soup in 30 Minutes: Easy Weeknight Recipe

Описание: Warm, comforting, and delicious—chicken sotanghon soup is the ultimate cold-weather comfort food. Perfect for chilly days or when you need a quick pick-me-up, this soup is packed with tender chicken, glass noodles, and hearty flavors. Watch the video for the step-by-step! Don’t forget to like, subscribe, and share your cooking results in the comments!

Chicken Sotanghon Soup is the ultimate cold-weather comfort food! Loaded with flavorful chicken, cellophane noodles, and veggies, this Filipino soup is a hearty and tasty way to warm up!

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How to Make Chicken Sotanghon

✅ Ingredients

1 tablespoon canola 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 Chinese celery (kinchay), 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
½ head napa cabbage, shredded
3 hardboiled eggs, peeled and halved
fried garlic bits
green onions, chopped

For The Fried Garlic Bits
½ cup oil
1 head garlic, peeled and minced

✅ Instructions

In a large pot over medium heat, heat oil. Add onions, garlic, and ginger and cook until softened.

Add chicken wings and cook, stirring regularly, until lightly browned and juices run clear. Add celery and cook, stirring regularly, for 1 to 2 minutes or until softened.

Add fish sauce and cook for about 1 to 2 minutes.

Add chicken broth and bring to a boil, skimming any scum that floats on top. Lower heat, cover, and simmer until chicken is cooked through.

Combine about ½ cup of hot broth and atsuete powder in a bowl. Stir until atsuete is dissolved. Add atsuete water to the pot.

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 them down into the broth to soften, stirring gently to separate them. When the noodles have slightly softened, add the cabbage and cook for another 2 to 3 minutes, or until the noodles are cooked and the vegetables are tender yet crisp.

Ladle soup into bowls and top with boiled eggs, fried garlic bits, and green onions. Serve hot.

For The Fried Garlic Bits

Heat oil in a small pan over low heat. Add garlic and cook, stirring occasionally, for about 10 to 15 minutes or until golden brown.

Remove the garlic from the pan with a slotted spoon and drain on paper towels. The garlic will crisp as it cools.

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