Chicken Sotanghon Soup Step by Step Recipe
Ingredients
2 pounds chicken breast or chicken thighs
200 grams sotanghon glass noodles
12 quail eggs
1 medium onion, sliced
5 cloves garlic, minced
1 cup shredded cabbage
1 cup julienned carrots
6 cups chicken broth
1 tablespoon fish sauce
1 teaspoon black pepper
1 tablespoon cooking oil
2 tablespoons fried garlic
2 tablespoons chopped green onions
Salt to taste
Step 1: Soak the Noodles
Place the sotanghon noodles in a large bowl of warm water. Let them soak for 15 to 20 minutes until softened. Drain and set aside.
Step 2: Prepare the Aromatics
Heat the cooking oil in a large pot over medium heat.
Add the minced garlic and sauté for about 1 minute until fragrant.
Add the sliced onions and cook for 2 to 3 minutes until soft and translucent.
Step 3: Cook the Chicken
Add the chicken pieces to the pot.
Cook for 5 minutes while stirring occasionally until lightly browned on the outside.
This step helps build a richer flavor for the broth.
Step 4: Make the Broth
Pour the chicken broth into the pot.
Bring everything to a boil.
Reduce the heat to low and let it simmer for 30 to 40 minutes until the chicken becomes tender.
Skim off any foam that rises to the surface for a cleaner broth.
Step 5: Shred the Chicken
Remove the cooked chicken from the pot.
Allow it to cool slightly.
Using two forks, shred the chicken into bite-sized pieces.
Return the shredded chicken to the broth.
Step 6: Season the Soup
Add the fish sauce and black pepper.
Stir well.
Taste the broth and add salt if needed.
Allow the soup to simmer for 2 minutes.
Step 7: Add the Vegetables
Add the julienned carrots.
Cook for 3 minutes.
Add the shredded cabbage.
Cook for another 2 to 3 minutes until slightly tender but still vibrant.
Step 8: Cook the Quail Eggs
In a separate saucepan, boil the quail eggs for 4 to 5 minutes.
Transfer them to cold water.
Peel the shells carefully.
Set aside until ready to use.
Step 9: Add the Sotanghon Noodles
Place the soaked noodles into the simmering broth.
Stir gently to separate the strands.
Cook for 5 to 7 minutes until the noodles become transparent and tender.
Step 10: Add the Quail Eggs
Add the peeled quail eggs to the soup.
Stir gently to distribute them evenly throughout the pot.
Simmer for 3 more minutes.
Step 11: Final Cooking
Allow the soup to cook for another 2 minutes so all the flavors blend together.
The broth should be rich and flavorful while the noodles remain tender.
Step 12: Garnish and Serve
Turn off the heat.
Ladle the hot Chicken Sotanghon Soup into serving bowls.
Top with fried garlic and chopped green onions.
Serve immediately while hot.
Serving Suggestions
Serve with calamansi on the side for extra brightness.
Pair with steamed rice for a heartier meal.
Enjoy with crusty bread for a comforting family dinner.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop and add extra broth if needed since the noodles absorb liquid during storage.
Preparation Time
Preparation Time: 20 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 6
This homemade Chicken Sotanghon Soup is packed with tender shredded chicken, silky glass noodles, vegetables, and quail eggs in a rich savory broth, making it the ultimate comfort food for any occasion