Heavenly Chicken Sotanghon Soup: A Cozy Delight Recipe

Chicken Sotanghon Soup is a cozy hug in a bowl, with its fragrant broth and silky noodles inviting you to take a seat at the dinner table. Imagine the aroma wafting through your kitchen, drawing everyone in like moths to a flame, promising warmth and comfort. Oh, the anticipation of that first spoonful is enough to make anyone forget their worries!

Each slurp of Chicken Sotanghon Soup brings memories rushing back, like family gatherings where laughter echoed around the table. On rainy days or chilly evenings, this dish transforms any meal into a heartfelt occasion. Trust me; once you try making this delightful soup, it will become your go-to recipe for every comforting moment.

I remember the first time I made Chicken Sotanghon Soup for my friends. Their delighted faces as they took that first sip were priceless.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: About 3-4 breasts give a hearty protein boost while keeping it lean.
• Sotanghon Noodles: These glass noodles soak up flavor beautifully; just be sure not to overcook them.
• Garlic: Fresh garlic adds an aromatic kick that elevates the broth’s flavor.
• Onion: A sweet onion brings depth to the soup; chop finely for even cooking.
• Carrots: Fresh carrots add color and sweetness; slice them thinly for quicker cooking.
• Celery: Celery gives crunch and flavor; use fresh stalks for maximum taste.
• Chicken Broth: Homemade broth is ideal, but store-bought works great too—just check the salt level.
• Soy Sauce: Use low-sodium soy sauce to control saltiness while adding umami richness.
• Lemon Juice: A splash of lemon juice brightens the flavors and balances richness perfectly.
• Green Onions: Chopped green onions make a lovely garnish; they add freshness and vibrancy.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Chicken Sotanghon Soup

Prep Your Ingredients: Begin by gathering all your ingredients. Chop the vegetables and slice the chicken into bite-sized pieces for faster cooking.

Sauté Aromatics: In a large pot, heat some oil over medium heat. Add chopped onions and minced garlic until they turn translucent and release their amazing aroma.

Cook the Chicken: Toss in the sliced chicken and cook until no longer pink inside. Stir occasionally to prevent sticking; this should take about 5-7 minutes.

Add Broth and Veggies: Pour in chicken broth along with carrots and celery. Bring everything to a gentle simmer while stirring occasionally to combine flavors beautifully.

Noodle Time: Once your soup is simmering nicely, add Sotanghon noodles. Cook according to package instructions until they become tender yet slightly chewy.

Add Finishing Touches: Stir in soy sauce and lemon juice for added flavor. Taste-test and adjust seasoning if needed before serving hot, garnished with green onions.

Your kitchen will soon be filled with joyful chatter as everyone digs into this comforting bowl of Chicken Sotanghon Soup! Enjoy every last sip—it’s not just food; it’s love served warm!

This delicious Chicken Sotanghon Soup is a warm hug in a bowl, perfect for chilly days and cozy gatherings.

Content:

Choosing quality chicken enhances the flavor of your Chicken Sotanghon Soup, making it richer and more comforting. I learned this the hard way when I once used frozen chicken, resulting in a bland soup that lacked personality.

Using fresh vegetables not only boosts nutrition but also adds vibrant colors and textures to the dish. The first time I threw in some wilted greens, my soup turned into a sad shade of green instead of a bright medley!

Soaking the noodles before cooking ensures they remain tender and absorb all those delightful flavors. I once skipped this step and ended up with sad, rubbery noodles that nobody wanted to touch.

Perfecting the Cooking Process

Start by simmering your chicken until tender, then sauté your aromatics while the broth cooks. Finally, add soaked noodles to achieve that perfect texture.

Add Your Touch

Feel free to swap out chicken for shrimp or even tofu for a vegetarian version. Adding chili flakes can offer a delightful kick!

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove with a splash of water to keep noodles from getting mushy.

Nothing beats hearing my family rave about this Chicken Sotanghon Soup at family gatherings. Their smiles remind me why I love sharing food with loved ones.

FAQ

Can I make Chicken Sotanghon Soup ahead of time?

Yes, it’s perfect for meal prep! Store separately from noodles to prevent sogginess.

What kind of chicken should I use?

Boneless chicken thighs are ideal; they remain juicy and flavorful throughout cooking.

Can I freeze Chicken Sotanghon Soup?

Freezing is possible, but it’s best to leave out the noodles until reheating for optimal texture.

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Chicken Sotanghon Soup

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Chicken Sotanghon Soup is a comforting, aromatic dish that warms both the heart and soul. With tender chicken, silky glass noodles, and a flavorful broth infused with fresh vegetables, this delightful soup is perfect for cozy family gatherings or chilly evenings. Each spoonful evokes memories of laughter and togetherness, making it not just food but a cherished experience. Easy to make and customizable, it’s sure to become a favorite in your kitchen!

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: Serves approximately 6 people 1x
• Category: Soup
• Method: Simmering
• Cuisine: Filipino

Ingredients

Scale 1x2x3x

• 3–4 boneless, skinless chicken breasts (about 1 pound)
• 4 ounces sotanghon noodles
• 4 cloves garlic, minced
• 1 medium onion, chopped
• 2 medium carrots, sliced thinly
• 2 stalks celery, sliced
• 6 cups chicken broth
• 2 tablespoons low-sodium soy sauce
• Juice of 1 lemon
• 2 green onions, chopped for garnish

Instructions

1. Prep your ingredients by chopping vegetables and slicing chicken into bite-sized pieces.
2. In a large pot, heat oil over medium heat. Sauté onions and garlic until translucent.
3. Add sliced chicken and cook until no longer pink (5-7 minutes).
4. Pour in chicken broth along with carrots and celery; bring to a gentle simmer.
5. Stir in sotanghon noodles and cook according to package instructions until tender.
6. Add soy sauce and lemon juice; taste and adjust seasoning if needed. Serve hot garnished with green onions.

Nutrition

• Serving Size: 1.5 cups (360g)
• Calories: 320
• Sugar: 3g
• Sodium: 860mg
• Fat: 7g
• Saturated Fat: 2g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 3g
• Protein: 27g
• Cholesterol: 70mg

Keywords: For extra flavor, use homemade chicken broth. Substitute chicken with shrimp or tofu for variations. Add chili flakes for a spicy kick.