Healthy Filipino Chicken Sotanghon Soup – Light & Comforting

Filipino cuisine is filled with heartwarming, soulful dishes, and one of the most comforting of them all is Chicken Sotanghon Soup. This dish, a staple in many Filipino households, is a delicious and nutritious noodle soup packed with tender shredded chicken, vermicelli (sotanghon) noodles, and vibrant vegetables, all simmered in a savory, aromatic broth. Perfect for cold or rainy days, when you’re feeling under the weather, or simply when you crave a nourishing meal, this soup is the ultimate hug in a bowl. But what makes this version special is that it’s a healthy take on the classic—light, flavorful, and brimming with wholesome ingredients to keep you energized and satisfied without guilt.

There are countless reasons to fall in love with this Chicken Sotanghon Soup. First, it’s an incredibly easy and foolproof recipe, perfect for home cooks of all skill levels. The balance of flavors is just right, offering a rich, umami-packed broth that feels indulgent but remains light and nourishing. The use of sotanghon noodles, made from mung beans, provides a unique, silky texture that beautifully soaks up the flavors of the broth. Plus, this soup is naturally gluten-free and can be adapted to fit different dietary needs. The best part? It’s a one-pot meal that can be made in under an hour, making it a fantastic option for busy weeknights or lazy weekends.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1 thumb-sized piece of ginger, sliced
• 1 large carrot, julienned
• 1 small red bell pepper, sliced
• 1 small green bell pepper, sliced
• 1 cup shredded cabbage
• 1 pound boneless, skinless chicken breast or thigh, cooked and shredded
• 6 cups chicken broth (low-sodium preferred)
• 1 tablespoon fish sauce (optional)
• 1 tablespoon soy sauce (low-sodium)
• 1 teaspoon ground black pepper
• 1 teaspoon turmeric powder (for added color and health benefits)
• 1 teaspoon salt, or to taste
• 1 1/2 cups sotanghon (vermicelli) noodles, soaked in warm water until softened
• 1/2 cup shiitake mushrooms (optional but recommended for umami flavor)
• 2 green onions, chopped
• 1 boiled egg, sliced (for garnish)
• Lemon or calamansi wedges, for serving
• Fresh cilantro or parsley, for garnish (optional)

Step-by-Step Instructions

Step 1: Sauté the Aromatics

In a large pot over medium heat, heat the olive oil. Add the chopped onions and sauté until translucent. Stir in the garlic and ginger, cooking until fragrant, about 1-2 minutes.

Step 2: Add Vegetables and Chicken

Add the julienned carrots, sliced bell peppers, and shredded cabbage to the pot. Stir well and let them cook for about 3 minutes, allowing the flavors to meld. Then, add the cooked, shredded chicken.

Step 3: Pour in the Broth and Seasonings

Slowly pour in the chicken broth, stirring to combine. Add the fish sauce (if using), soy sauce, black pepper, turmeric, and salt. Let the soup simmer for 10-15 minutes so the flavors develop.

Step 4: Add the Noodles and Mushrooms

Drain the softened sotanghon noodles and add them to the pot along with the shiitake mushrooms. Stir well and let cook for about 5 minutes, or until the noodles are fully translucent and have absorbed the broth’s flavors.

Step 5: Garnish and Serve

Turn off the heat and sprinkle chopped green onions over the soup. Ladle into serving bowls and garnish with sliced boiled eggs, a squeeze of lemon or calamansi, and a sprinkle of fresh cilantro or parsley.

Tips for the Best Results

• Use homemade chicken broth for a richer and more nutritious base.
• Soak the noodles properly—do not over-soak, as they will continue absorbing liquid in the soup.
• Add more vegetables like spinach, bok choy, or zucchini for an even healthier boost.
• Adjust seasoning to your preference—for a stronger umami flavor, add a bit more fish sauce or a pinch of mushroom powder.
• For an extra kick, add a small amount of chili flakes or a drizzle of chili oil before serving.

Creative Variations

• Low-Carb Version: Swap sotanghon noodles for zucchini noodles or shirataki noodles.
• Vegetarian Version: Replace chicken with tofu or tempeh and use vegetable broth instead of chicken broth.
• Spicy Version: Add sliced red chilies or a dollop of chili garlic sauce for a fiery kick.
• Creamy Version: Stir in a splash of coconut milk for a richer, creamier broth with a hint of sweetness.

Serving Suggestions

This soup is delicious on its own, but you can elevate your meal with the following pairings:

• With Pandesal or Whole Wheat Bread – Perfect for dipping into the warm, flavorful broth.
• With Lumpia (Filipino Spring Rolls) – For a delightful contrast in textures.
• With Steamed Rice – A traditional way to enjoy it if you want something extra filling.

Storage Tips

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days. The noodles will continue to absorb liquid, so you may need to add extra broth when reheating.
• Freezing: If you plan to freeze the soup, do so without the noodles. Store the broth and vegetables separately, then add freshly cooked noodles when serving.
• Reheating: Warm up on the stovetop over medium heat, adding extra broth or water if necessary. Avoid overcooking the noodles to maintain their texture.

The Bottom Line:

Healthy, hearty, and bursting with flavor, this Filipino Chicken Sotanghon Soup is a must-try for any home cook looking for a comforting yet nutritious meal. It’s the perfect balance of light yet satisfying, flavorful yet simple, and adaptable to any preference. Whether you’re making it for a cozy family dinner, a get-well-soon meal, or simply because you crave a warm bowl of goodness, this recipe is sure to become a staple in your kitchen. Give it a try, and let the comforting flavors of the Philippines fill your home!

FAQs:

Also Read:

23 Irresistible Chicken Recipes for Dinner – Light, Healthy, and Delicious