Chicken Sotanghon Soup (Bean Thread Noodle Soup)

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June 9, 2014 by Liza Agbanlog 10 Comments

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Every Saturday, I buy a whole rotisserie chicken for the family to have for lunch. My family always enjoys it and never tires of it. However, we always have a lot left over, and this chicken sotanghon soup recipe is a great way to use the leftover chicken. I have shared a lot of recipes which make use of left-over rotisserie chicken meat such as Filipino macaroni salad and Italian chicken salad. However, this dish is equally delicious with any type of cooked chicken meat. Practically, it is not too different from regular chicken noodle soup and just uses a different type of noodle.

The reason why I thought of making this dish was because it is reminiscent of one of my favorite dishes as a teenager growing up in the Philippines. My sisters and I would always go to this one particular restaurant where I would always have chicken sotanghon soup or spaghetti. So, I wanted to make this dish for myself to remind me of those times.

Ingredients Used

Vermicelli noodles – The thin and clear noodles are what sotanghon soup is known for.
Dried shiitake mushrooms – Adds a nice earthy flavor.
Chicken meat – I use leftover rotisserie chicken meat. However, you can use any cut of chicken.
Chicken broth – I use homemade chicken broth by boiling the rotisserie chicken bones with some onions and vegetables. However, you can use store-bought chicken stock instead.
Fish sauce – I use fish sauce to season the soup. However, you can use salt instead if you do not like fish sauce.
Garlic, onion, white pepper
Green onion – I use green onions to garnish my chicken sotanghon soup.

How to make Chicken Sotanghon Soup

First, hydrate the noodles in warm water, drain and set aside. Do the same with the dried shiitake mushrooms and set aside. After that, sautee the garlic and the onions in a large pot. Add the mushrooms and chicken into the pot and sautee for a bit. Then, add the white pepper, fish sauce and broth into the pot and bring to a boil. Add the noodles and cook until the noodles are soft. Finally, garnish with green onions and serve!

Chicken Sotanghon Soup (Bean Thread Noodle Soup) - Salu Salo Recipes (3)

Chicken Sotanghon Soup (Filipino Style Chicken Bean Thread Noodle Soup)

Liza Agbanlog

Chicken sotanghon soup is a Filipino-style chicken bean thread noodle soup.

3.86 from 7 votes

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Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Filipino

Servings 6 servings

Ingredients

8 oz vermicelli (bean thread noodle)
6 dried sh*take mushrooms
2 tbsp olive oil
2 cloves garlic , minced
1 onion , chopped
2 cups shredded cooked chicken meat ( I used rotisserie chicken meat )
2 tbsp fish sauce or 2 tsp salt
1/8 tsp white pepper
8 cups chicken broth ( I used homemade broth, see notes below for recipe )
Chopped green onions

Instructions

Soak bean thread noodles in warm water for 15 minutes, drain and set aside.
Soak sh*take mushrooms in hot water for 20 minutes. Squeeze out the excess water. Discard the stems and thinly slice the caps. Set aside.
Heat a pot over medium heat. Add oil and sauté garlic until golden brown. Add onions and sauté for 2 minutes or until soft. Add mushrooms and chicken meat; sauté for 2-3 minutes.
Add fish sauce (or salt), white pepper and broth, bring to a boil. Add drained noodles and cook for 3 -5 minutes or until noodles are tender. Transfer to a soup bowl. Garnish with green onions and serve.

Notes

For homemade broth: In a pot, combine 10 cups water, rotisserie chicken bones, chopped onions, salt, ground pepper and dried parsley. Add any vegetables (carrot, celery) you like; I added Chinese or napa cabbage. Boil and let simmer for 30 minutes. Drain and use as broth.

Nutrition

Calories: 266kcalCarbohydrates: 36gProtein: 14gFat: 7gSaturated Fat: 1gCholesterol: 32mgSodium: 1746mgPotassium: 506mgFiber: 1gSugar: 1gVitamin A: 15IUVitamin C: 24mgCalcium: 37mgIron: 1mg

Keyword filipino, noodles, soup

Tried this recipe?Let us know how it was!

Nutrition Facts

Chicken Sotanghon Soup (Filipino Style Chicken Bean Thread Noodle Soup)

Amount Per Serving

Calories 266 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Cholesterol 32mg11%

Sodium 1746mg76%

Potassium 506mg14%

Carbohydrates 36g12%

Fiber 1g4%

Sugar 1g1%

Protein 14g28%

Reader Interactions

Comments

Malou
December 30, 2017 at 2:45 pm
Just read your post from a friend and cooking sotanghon as I’m typing while soaking the mushroom and noodles.
Omg, what a coincidence as I am and grew up in Gapan. I am from Dan Vicente near church and Divina Pastora Shrine. And you?
Reply
- Liza Agbanlog
  December 30, 2017 at 3:23 pm
  Hi Malou,
  I was born in Gapan but grew up in Manila. My mom is a native of Gapan, Nueva Ecija. My mom’s younger sister and my cousins still live in San Lorenzo. And I used to go there when I was growing up, every May 1st for the Fiesta and also to help with my Aunt’s tindahan sa palengke. And you know what, I just finished cooking a native dish from Gapan, “Ginisang Kabute sa Bayabas”, my favorite dish growing up and which I learned to cook from my mom. It’s nice to hear from you 🙂
  Reply
Oxley
July 3, 2016 at 3:49 am

Great way to use left over roast chicken. I also added some green Chinese choysum for extra health kicks… very nice! Thanks for the recipe.
Reply
- Liza A
  July 3, 2016 at 9:38 pm
  You’re welcome 🙂
  Reply
  - Debbie B.
    January 19, 2017 at 8:55 pm
    
    I pretty much do the same thing except we don’t use mushrooms and we add whole can tomatoes that are smashed up when you do your onion and garlic and then at the very end after you’ve added the chicken and the mung bean noodles we put the real tiny dried shrimp it adds a great flavor instead of fish sauce we don’t put fish sauce. My grandfather was from the islands ( I believe he was from the north because he spoke not only Tagalog but his language from were he is from is Ilucano ( I am not sure about the spelling of his language.). Thank You
    Reply
    - Liza Agbanlog
      January 19, 2017 at 10:15 pm
      Hi Debbie,
      Yes, there are various ways of making chicken sotanghon, depending on the region. I have used dried shrimps before but not on chicken sotanghon. I will definitely give it a try next time I make chicken sotanghon.
      Reply
      - karen rome
        June 2, 2018 at 11:39 pm
        Hi Liza,
        I’m curious what kind of mushroom do you use w//the Ginisang Bayabas. My kids love Bayabas recipe and I would definitely try that. Thanks!
        Reply
        Liza Agbanlog
        June 3, 2018 at 9:23 am
        Hi Karen,
        I use oyster and fresh shiitake mushrooms for ginisang bayabas (sauteed mushrooms with guava). This recipe which is actually included in my new cookbook “Quintesenssial Filipino Cooking”, which is ready for preorder. If you are interested, here is the link: https://www.amazon.com/Quintessential-Filipino-Cooking-Authentic-Philippines/dp/1624145485. Take care!
        Reply
Laura O| Petite Allergy Treats
June 10, 2014 at 6:55 pm
This is great! I basically do the exact same thing everytime I buy a chicken too! I love using the mung bean noodles because they never fall apart.
Reply
- Leila
  May 18, 2019 at 1:13 pm
  
  I Love this recipe. I don’t use chicken broth just water and it is delicious!
  Reply