Chicken Soup with Glass Noodles (Sotanghon)

Sponsored by Knorr Liquid Seasoning

Noodle soup is a popular dish worldwide, but its origins can be traced back to Southeast Asia. It usually consists of noodles, meat, and vegetables served in a light broth. For many people, noodle soup is their comfort food. It’s packed with filling carbohydrates, protein, and nutritious vegetables. Especially on rainy days, these dishes are a delight to anyone hungry and feeling blue. If you prefer ramen over chicken noodle soup, here’s an easy way to make fresh ramen at home instead. 

Every culture has their version of chicken noodle soup and this is one of my nostalgic faves that my mom always made, called Sotanghon. It’s a noodle soup that uses glass noodles or mung bean thread noodles. The noodles are made using mung bean, potato, tapioca starch or sweet potato, and water. They’re available in dried form, which you can reconstitute when making comforting soups and stir-fry dishes.

Sotanghon chicken noodle soup usually has a slightly oily broth because garlic, onion, and chicken meat are sauteed first before adding the broth. In the Philippines, you can see noodle soups being served in street stalls, restaurants, and homes. You can see these dishes served with condiments including soy sauce, fish sauce or patis, and pepper, which you can add to adjust the flavor. Depending on preference, a Sotanghon chicken noodle soup can also be mixed with various types of vegetables.   

My version of Sotanghon adds Knorr Liquid Seasoning to boost the flavors and make cooking faster and delicious for our busy lives. The NEW larger bottles are easier for cooking because it pours out easily. I keep the smaller bottles on-hand to sprinkle over rice or cooked ramen. Very handy when the kids are raiding the fridge after school and they're making their favorite instant ramen. 

This recipe is very easy and I hope you enjoy the show and subscribe to the channel on YouTube!

Chicken Sotanghon with Knorr Liquid Seasoning

  • 3-4 chicken leg quarters
  • 1 tablespoon annatto seeds
  • 2 tablespoons vegetable or canola oil
  • 1 medium onion, chopped
  • 2-3 garlic cloves, chopped
  • 6-8 cups of water
  • 4 cups green cabbage
  • 1 1/2 cups sliced carrots
  • 1 tablespoon, fish sauce
  • 1 tablespoon, Knorr Liquid Seasoning
  • Chopped scallions
  • Fried garlic
  • Hard boiled eggs
  • Chili oil
  • Vermicelli rice noodles

Take the dry noodles and soak in hot water. 

Heat oil to medium-low heat in a pot or wok. Add annatto seeds and saute until the oil is infused with the color, for about 2-3 minutes. Then, carefully take out the seeds and set aside. 

Bring heat up to medium-high heat. Add onions and garlic and saute until translucent. Add chicken and water and let boil until chicken is cooked and soft. 

Take the chicken out and shred meat off the bone. Place the shredded chicken back in the boiling water. Add fish sauce and keep simmering. 

Then, take the soaked noodles and add into pot. Stir until softened. 

Add the cabbage and carrots and cook until cabbage softens for about 5 minutes. Turn off the heat. 

Ladle into bowls and garnish with scallions, hard boiled eggs, fried garlic and chili oil. 


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