45-Minute Chicken Sotanghon Soup (Filipino Noodle Soup)

Chicken Sotanghon Soup is a Filipino noodle soup built on a deeply savory chicken broth, slippery glass noodles, and tender shredded chicken. A drizzle of annatto oil gives it a warm amber glow and a subtle earthy note that sets it apart from your usual chicken noodle.

It all comes together in one pot in about 45 minutes, which makes it a reliable weeknight dinner with a comfort-food feel.

Why This Chicken Sotanghon Works

The broth has a rich chicken flavor with a gentle hit of garlic and fish sauce, and the glass noodles soak it up without getting mushy. Wood ear mushrooms add a soft crunch that breaks up the texture of every spoonful.

I keep coming back to this one because the leftovers only get better, and the annatto oil makes it feel like a slow-simmered Sunday soup without the wait. It’s the kind of bowl that warms you from the inside out.

Ingredients

• 1 lb boneless skinless chicken thighs: or bone-in, skin-on for a richer broth
• 1/4 cup canola oil, divided: for searing the chicken and making annatto oil
• 2 tbsp annatto seeds: or 1 tsp annatto powder
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1-inch piece ginger, grated
• 8 cups low-sodium chicken broth
• 3 tbsp fish sauce: plus more to taste
• 2 bundles (60 g) sotanghon noodles: also labeled glass noodles or cellophane noodles
• 1/2 cup dried wood ear mushrooms, rehydrated and sliced
• 2 hard-boiled eggs, halved
• 2 green onions, sliced
• Salt and black pepper

Variations / Substitutions

• Turkey instead of chicken: Use turkey belly or shoulder and simmer until fork-tender – the broth will be a little richer.
• No annatto: Swap in 1 tbsp sweet paprika for a similar color without the earthy note.
• Different noodles: Bihon (rice vermicelli) works well, or even wheat noodles; adjust the soak time accordingly.
• Add some heat: Drop a few sliced bird’s eye chilies into the broth during the last few minutes.

Classic Muffaletta Sandwich makes an easy main to round out the meal with this soup.

How To Make Chicken Sotanghon Soup

Step 1: Sear the Chicken

Pour 2 tbsp of the oil into a heavy-bottomed pot and set it over medium-high heat. Pat the 1 lb chicken thighs dry, season both sides with salt, and lay them in the pot once the oil shimmers. Sear for about 4 minutes per side, until deeply golden.

The chicken won’t be cooked through yet. Lift it out when you see a browned layer on the bottom of the pot and the surface is almost crisp looking.

Step 2: Infuse the Annatto Oil

Lower the heat to medium. Add the remaining 2 tbsp oil and the 2 tbsp annatto seeds. Cook for 2 to 3 minutes, stirring once or twice, until the oil turns a bright orange-red.

Watch carefully so the annatto seeds sizzle without burning; if they scorch the oil will taste bitter. Scoop out the seeds with a slotted spoon and discard them.

Step 3: Sauté the Aromatics

Add the chopped onion, minced garlic, and grated ginger to the annatto oil. Cook for 3 to 4 minutes, stirring often, until the onion softens and the garlic smells fragrant but hasn’t taken on any color.

The annatto oil will tint everything a warm orange, and your kitchen will fill with a sweet, toasty garlic scent.

Step 4: Simmer the Broth

Pour in the 8 cups chicken broth and 3 tbsp fish sauce. Return the seared chicken to the pot and bring everything to a boil, then reduce the heat to a gentle simmer. Cook for 20 to 25 minutes, until the chicken is tender and shreds easily when you pull it apart with two forks.

Taste the broth and add a pinch of black pepper or a splash more fish sauce if it needs a boost. Transfer the chicken to a plate, shred it, and stir it back into the pot.

Step 5: Add the Noodles and Serve

While the soup simmers, soak the 2 bundles sotanghon noodles in warm water for 10 minutes to soften. Drain them and cut into shorter lengths with kitchen shears. Add the noodles and the sliced wood ear mushrooms to the pot and simmer for 3 to 5 minutes, just until the noodles turn translucent and are tender.

Ladle the soup into bowls immediately so the noodles don’t keep cooking. Top each bowl with hard-boiled egg halves and a generous scatter of green onions. That bright, golden broth with slick noodles is pure comfort.

A Couple of Notes Before You Start

• Dried wood ear mushrooms need about 20 minutes in warm water to rehydrate; start soaking them while the chicken sears.
• If you can’t find annatto seeds, infusing oil with 1 tsp annatto powder works – just stir it in and strain through a fine-mesh sieve to remove any grit.
• The broth will thicken slightly as the noodles release starch; if you prefer a thinner soup, add a splash of hot broth or water before serving.

Total cook time depends a little on the chicken cut you use:

Storing Leftover Soup

• Refrigerate: Pack in an airtight container for up to 4 days. The noodles will absorb liquid overnight; just add a little broth or water when reheating.
• Reheating: Warm gently on the stove over medium-low, stirring now and then. A quick zap in the microwave works too.

What to Serve With Chicken Sotanghon Soup

Crusty pandesal or any soft roll is right at home for dipping. A crisp cucumber salad with a little vinegar cuts through the richness of the broth. If you want a bigger plate, spoon the soup over garlic fried rice and call it a meal; the rice soaks up every last drop.

Frequently Asked Questions

Can I leave out the annatto seeds?

Yes, the soup will look clear instead of amber but still taste great. The annatto adds a subtle earthy note, not a strong flavor.

What if I can’t find sotanghon noodles?

Rice vermicelli or thin egg noodles both work. Soak time and cook time will change a little, so keep an eye on them and pull them off the heat as soon as they are tender.

Can I cook this with bone-in chicken?

Absolutely. Bone-in thighs or drumsticks need about 30 to 35 minutes of simmering after the broth is added. The meat will fall off the bone and the broth gets even richer.

How do I keep the noodles from getting mushy?

Presoak them separately instead of dropping them in dry, and add them at the very end. Simmer only until translucent, then serve right away.

Chicken Sotanghon Soup Recipe

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Calories: 450

Ingredients Method Notes

Ingredients

  

• 1 lb boneless skinless chicken thighs
• 1/4 cup canola oil, divided
• 2 tbsp annatto seeds
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1-inch piece ginger, grated
• 8 cups low-sodium chicken broth
• 3 tbsp fish sauce
• 2 bundles (60 g) sotanghon noodles
• 1/2 cup dried wood ear mushrooms, rehydrated and sliced
• 2 hard-boiled eggs, halved
• 2 green onions, sliced
• Salt and black pepper

Method

 

1. Heat 2 tbsp oil in a heavy pot over medium-high. Season chicken with salt and sear until golden, about 4 minutes per side. Remove and set aside.
2. Lower heat to medium. Add remaining 2 tbsp oil and annatto seeds, cook 2 to 3 minutes until oil turns orange-red. Scoop out and discard seeds.
3. Add onion, garlic, and ginger to the annatto oil. Cook 3 to 4 minutes until soft.
4. Pour in broth and fish sauce, return chicken, and bring to a boil. Reduce to a simmer and cook 20 to 25 minutes until chicken shreds easily. Remove chicken, shred, and return to pot.
5. Soak noodles in warm water 10 minutes, drain, and cut. Add noodles and mushrooms to the pot, simmer 3 to 5 minutes until noodles are tender. Ladle into bowls, top with eggs and green onions, and serve hot.

Notes

The noodles continue to absorb liquid once the soup is off the heat, so serve right away. For bone-in chicken, add about 10 extra minutes of simmer time.