Chicken Sotanghon Soup

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

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!


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.

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!

Leave a Reply