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Chicken Sotanghon Soup

Chicken Sotanghon Soup

Filipino chicken noodle soup featuring mung bean thread noodles, shredded chicken, mushrooms, garlic, and ginger. 
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Course: Snack, Soup
Cuisine: Filipino
Keyword: Filipino chicken noodle soup, Sotanghon soup, mung bean noodle soup, chicken noodles
Servings: 6
Author: Maryanne Cabrera


  • 6 oz bean thread noodles (Chinese vermicelli noodles, sotanghon noodles)*
  • 1 ½ Tablespoon grape seed oil , or other neutral flavored cooking oil
  • 4 garlic cloves , minced
  • 1 Tablespoon minced fresh ginger
  • 1 medium onion , chopped (about 1 ½ cups)
  • 1 pound skinless chicken breast cutlets, or about 2 cups shredded cooked chicken
  • 1 ½ cup shiitake mushrooms , thinly sliced
  • 10 cups homemade chicken stock *
  • 1 teaspoon kosher salt
  • freshly ground black pepper , to season
  • chopped green onions , as needed to garnish


  • Submerge dried bean thread noodles in warm water. Let soak for 10-15 minutes until softened. 
  • Heat oil in a stock pot or large pot over medium-high heat. Once warm, add garlic and ginger. Stir often and cook until fragrant, about 30-45 seconds. Add onions and stir to combine. 
  • Once onions are almost translucent, about 2 minutes, add raw chicken. (Skip if using cooked chicken.) Cook until chicken registers at least 165 degrees F. Turn chicken as needed to cook evenly, about 5 minutes.
  • Add mushrooms and cook for 2 minutes. Stir as needed to ensure onions do not burn at the bottom of the pot.  
  • Add chicken broth. Remove cooked chicken and place on plate or cutting board to cool. Bring broth to a boil. Let boil for about 2 minutes. Reduce heat to a simmer. 
  • Shred cooled chicken using two forks. Add shredded chicken to stock pot. Season broth with salt. Taste. Add more salt, as needed.
  • Drain soaked noodles. Add to pot. Stir to distribute. Bring soup back to a boil. Let boil for 2 minutes. Reduce heat to a simmer and cook for another 3-5 minutes. 
  • Ladle soup and noodles into serving bowls. Season with black pepper or white pepper according to taste. Garnish with chopped green onions. 


If using dried shiitake mushrooms: place dried mushrooms in small bowl. Cover with freshly boiled water. Let mushrooms soak for 20-30 minutes until soft. Drain. Slice mushrooms and proceed with recipe. 
Here are two ways to make homemade chicken broth:
Pressure Cooker: Store-bought Rotisserie Chicken Bones
  • Place roasted chicken carcass in electric pressure cooker. (For richer broth, keep cooked skin on. Otherwise, remove skin.)  Add 8 cups water. Close pressure cooker lid, making sure pressure valve is closed/sealed. Cook on low pressure for 45 minutes. Allow for natural release. Discard chicken carcass. Strain broth and allow to cool.
Stove Top: 4 pound whole chicken
  • Remove giblets and trim excess fat. Place whole chicken in large stock pot. Fill with enough water to cover chicken. Bring to a boil for 2 minutes. Lower to a simmer and skin off foam and impurities that rise to the top. Add additional water as necessary to ensure chicken in submerged. Let chicken simmer for 2-3 hours, skimming off impurities as needed. Carefully remove chicken from stockpot. Strain broth and allow to cool.