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Chicken Sotangon Deluxe
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How To Cook Sotanghon De Luxe

Chicken sotanghon is a comforting Filipino noodle soup made with tender shredded chicken, savory broth, silky glass noodles, and flavorful garnishes.
Prep Time12 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 22 minutes
Course: Soup Recipe
Cuisine: Filipino
Keyword: chicken sotanghon, sotanghon recipe
Servings: 6 servings
Calories: 260kcal
Author: Manny

Ingredients

  • 1/2 kilo ground pork
  • 1/2 kilo ground shrimp
  • 2 pcs onions chopped fine
  • 5 pcs eggs beaten
  • 1/2 cup flour
  • 1 pc chicken breast
  • 1/2 cup ham
  • 1/2 kilo sotanghon vermicelli
  • 2 heads garlic crushed
  • 1 pc onion chopped
  • Salt and pepper to taste
  • cooking oil
  • Patis
  • Liquid seasoning
  • chicken broth
  • Green onions

Instructions

How to Cook Chicken Sotanghon De Luxe:

  • Mix the pork, shrimps, onion, eggs, flour, salt and pepper until well-blended.
  • Heat cooking oil in a pan and add this mixture.
  • Steam for 1 hour. When done, cool and cut into cubes.
  • Boil the chicken and ham. When tender, debone chicken and flake into small pieces.
  • Soak the sotanghon first for 1 hour in water. Dip in boiling water, then drain. Cut into desired lengths.
  • Sauté the garlic. When brown, remove and set aside. Add the onion, flaked chicken and ham.
  • Season with patis and seasoning. Add some chicken broth and then the sotanghon.
  • Garnish with fried garlic and green onions. Serve with cubed pork and shrimp omelet.

Notes

Cooking Tips:

Soak the Noodles Properly

Soak the sotanghon in water until softened before briefly dipping it in boiling water. This helps the noodles cook evenly without turning mushy in the soup. Drain them well and cut them into shorter lengths so they're easier to serve and eat.

Keep the Chicken Broth Flavorful

Simmer the whole chicken gently with onion and salt instead of boiling it vigorously. A gentle simmer helps produce a flavorful broth while keeping the chicken tender enough to shred. Taste the broth before adding patis because the ham and seasonings will add extra salt later.

Don't Overcook the Noodles

Add the prepared sotanghon toward the end of cooking because glass noodles continue absorbing broth as they sit. Cook them just until tender, then remove the pot from the heat to prevent them from becoming overly soft. Keep some extra chicken broth on hand so you can loosen the soup if the noodles absorb too much liquid.