Filipino Chicken Sotanghon Soup Recipe Video

I am starting to cook different types of soups this week to keep myself warm from the dropping temperature. One of my favorite soups, which I also consider as a comfort food, is the Chicken Sotanghon Soup. I would describe this soup dish as a modified version of the regular Chicken Noodle Soup; but instead of using wide egg noodles, vermicelli noodles (sotanghon noodles) are utilized along with other special ingredients. The noodles and special ingredients make the soup more appetizing and comforting.


Difficulty LevelEasyHealth IndexJust Enjoy
MethodMain Ingredient


 Chicken2 Pound, cleaned
 Sotanghon4 Ounce (Vermicelli Noodles)
 Onion1 Medium, minced
 Garlic cloves4 , minced
 Annatto water1⁄2 Cup (8 tbs)
 Julienned carrots1⁄2 Cup (8 tbs)
 Onion leeks3 Tablespoon, chopped
 Chopped celery1⁄2 Cup (8 tbs)
 Water5 Cup (80 tbs)
 Toasted garlic2 Tablespoon
 Patis3 Tablespoon (Fish Sauce)
 Shredded cabbage3⁄4 Cup (12 tbs)
 Ground black pepper1 Teaspoon
 Chicken bouillon1
 Dried bay leaf1


1. Pour water in a saucepan, apply heat, and let boil.

2. Put-in bay leaf and chicken. Simmer until chicken is tender.

3. Remove the chicken and bay leaf from the cooking pot and let cool. Save the water used to tenderize the chicken for later use (as chicken stock).

4. Separate the chicken meat from the bone then tear the meat into small pieces. Set aside.

5. Soak sotanghon noodles in water for 6 minutes

6. In a cooking pot, pour-in cooking oil then sauté garlic and onion.

7. Put-in the chicken, fish sauce and ground black pepper then pour-in annatto water, and chicken bouillon.

8. Pour the chicken stock and let boil. Simmer for 30 minutes.

9. Add the carrots and celery then cook for about 3 to 5 minutes.

10. Put-in cabbage, onion leeks, and sotanghon noodles then cook for 2 minutes more.

11. Turn-off heat and transfer to a serving bowl.

12. Top with toasted garlic and serve while hot.

13. Share and enjoy!

Editors Review

This video is in Filipino.