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  • 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!

    Chicken Sotanghon Soup in a white bowl with a half of hardboiled egg
    Chicken Sotanghon Soup

    It's starting to get chilly here in my neck of the woods and hearty soups have been my steady companions of late. I have a long list of soups I love to cozy up to during colder months but no offense to chicken sopas or arroz caldo, this chicken sotanghon happens to be my all-time favorite.

    Nothing warms the body and nourishes the soul like a piping hot bowl of moist chicken, cellophane noodles, tender-crisp veggies, and flavorful broth in my book!

    chicken wings, cellophane noodles, chopped onion, minced garlic, julienned carrots, hardboiled eggs

    This Filipino-style noodle soup is typically made with chicken parts simmered in aromatics and shredded into strips. However, I prefer to use bone-in chicken wings cut up into manageable pieces in mine.

    Not only do they keep moist and not stringy like the dry flaked meat, but the bone-rich chicken wings also brings an extra depth of flavor to the broth. Add aromatics, good-for-you vegetables, and delectable toppings, and you have a soup that's both hearty and delicious.

    pouring chicken broth in a pot of browned chicken

    What is Sotanghon

    Sotanghon, also known as cellophane, glass. or mung bean thread noodles, are a type of clear noodles made from potato, mung bean, sweet potato, or tapioca starch and water. They're usually packaged in dried form and then reconstituted to use in stir-fries and soups.

    The 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!

    cooking cellophane noodles in broth in a pot

    Here are a few more of my favorite recipes.

    adding chopped cabbage in a pot of sotanghon soup

    Cooking tips

    • Although I encourage you to use bone-in chicken parts for maximum flavor, shredded leftover rotisserie chicken is also a quick and budget-friendly option.
    • The recipe calls for Chinese celery, carrots, and napa cabbage. Feel free to swap or add shitake or wood ear mushrooms, pechay, and Baguio beans.
    • I do not presoak the noodles as they tend to overcook quicker. Just add the dry coils and push down in the hot broth to cook and soften.
    • Chicken is the choice of protein in this recipe, but you can also use diced pork, meatballs, shrimp, or crisp tofu for variety.

    pot of chicken sotanghon soup

    How to serve

    • Chicken sotanghon makes a delicious nashville filipino food and filling midday snack or light meal. Serve with steamed rice, pandesal, or puto.
    • Ladle the soup in serving bowls and top with toasted garlic, chopped green onions, and hard-boiled egg.

    sotanghon soup with chicken in white bowls

    How to store

    • Allow leftovers to cool completely and store in a container with a tight-fitting lid without the toppings. Refrigerate for up to 3 days.
    • As with any noodle or pasta recipes, this soup does not freeze well as the sotanghon tends to change texture when frozen and thawed.
    • To reheat, transfer to a sauce pot and heat until completely warmed through. Add more broth or water as needed to loosen the consistency and adjust seasonings to taste.

    Chicken Sotanghon Soup

    Chicken Sotanghon Soup with cellophane noodles and tender-crisp veggies is a hearty and tasty soup perfect for cold weather. Delicious for midday snack or light meal!
    Prep Time15mins
    Cook Time40mins
    Total Time55mins
    Course: Soup
    Cuisine: Filipino
    Servings: 6Servings
    Calories: 434kcal


    • 1tablespooncanola oil
    • 1onion, peeled and sliced thinly
    • 4clovesgarlic, peeled and minced
    • 1thumb-size ginger, peeled and julienned
    • 1poundchicken wings, tips removed and cut into 2-inch pieces
    • 1cupChinese celery (kinchay), chopped
    • 2tablespoonsfish sauce
    • 7cupschicken broth
    • 1teaspoonatchuete powder
    • 1large carrot, peeled and julienned
    • salt and pepper to taste
    • 4ounces(about 2 coils) sotanghon
    • ½headnapa cabbage, shredded
    • 3hardboiled eggs, peeled and halved
    • fried garlic bits
    • green onions, chopped

    For the Fried Garlic Bits

    • ½cupoil
    • 1headgarlic, peeled and minced


    • In a large pot over medium heat, heat oil. Add onions, garlic, and ginger and cook until softened.
    • Add chicken and cook, stirring regularly, until lightly browned and juices run clear.
    • Add celery and cook, stirring regularly, for about 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 continue to cook until chicken is cooked through.
    • In a bowl, combine about ½ cup of the hot broth and atsuete powder. Stir until atsuete is dissolved. Add atsuete water to 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 down into broth to soften, stirring gently to separate.
    • Ladle soup into bowls and top with boiled eggs, fried garlic bits and green onions. Serve hot.
    • 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.

    For the Fried Garlic Bits

    • 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.


    Calories: 434kcal | Carbohydrates: 26g | Protein: 14g | Fat: 31g | Saturated Fat: 4g | Cholesterol: 125mg | Sodium: 1566mg | Potassium: 640mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2203IU | Vitamin C: 44mg | Calcium: 125mg | Iron: 2mg
    Tried this recipe? I'd love to see what you made!mention @Kawalingpinoy and hashtag your photo with #kawalingpinoy

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