Chicken Sotanghon Soup with Patola

Chicken Sotanghon Soup with Patola feels like home in a bowl. The soft noodles, tender chicken, and sweet patola create a comforting soup that warms the body and lifts the mood. I enjoy cooking this during rainy afternoons and on cooler days in Florida because the clean broth and gentle sweetness from patola always hit the spot.

 

If you have tried the Chicken Sotanghon Soup on the blog, this patola version brings a fresh, slightly sweet flavor that blends beautifully with the savory broth.

What is Chicken Sotanghon Soup with Patola

Chicken Sotanghon Soup with Patola is a Filipino noodle soup that uses sotanghon or mung bean vermicelli, chicken, and patola or loofah. Patola turns tender and subtly sweet as it cooks, which balances the savory taste of the broth. It shares the comfort you get from classic sotanghon soups while keeping a clean and refreshing profile.

You may also look at the vegetable-forward variation Chicken Sotanghon Soup with Malunggay and Sayote to see how greens change the character of the dish while keeping the same cozy feel.

Ingredients

• Chicken – provides the main protein and flavor for the broth
• Patola – adds a gentle sweetness and tender bite
• Sotanghon noodles – soak up the tasty broth and give body to the soup
• Garlic – boosts aroma and depth
• Onion – adds natural sweetness and balance
• Chicken powder – enriches the broth with umami
• Water – serves as the soup base
• Annatto oil – lends warm color and mild earthy notes
• Roasted garlic – adds crunch and toasty flavor on top
• Green onions – provide freshness and color
• Fish sauce – seasons the soup and deepens flavor
• Ground black pepper – gives gentle heat

1. Sauté the aromatics
   Heat annatto oil in a pot over medium heat. Add garlic and cook until light golden. Add onion and cook until soft and fragrant.
2. Cook the chicken
   Add chicken pieces and cook while stirring until lightly browned on all sides to build flavor in the broth.
3. Simmer the broth
   Pour in water and bring to a boil. Add chicken powder and simmer for twenty minutes or until the chicken turns tender. Skim any foam for a clearer soup.
4. Cook the noodles
   Add sotanghon and cook for about three minutes or until tender and translucent. Stir gently to keep noodles from clumping.
5. Tenderize the patola
   Add sliced patola and cook for two minutes until soft but not mushy to keep a fresh texture.
6. Season and garnish
   Season with fish sauce and ground black pepper to taste. Finish with roasted garlic and chopped green onions before serving.

For another comforting option that also highlights patola, check out Chicken Soup with Misua and Patola.

Best Ways to Enjoy

Serve the soup hot on its own for a light meal or with steamed rice for a fuller plate. A squeeze of calamansi brightens the broth and a sprinkle of toasted garlic or a few drops of sesame oil adds aroma.

How This Chicken Sotanghon Soup with Patola Stands Out

This version keeps everything simple and clean while letting patola shine. The soup tastes savory and lightly sweet with soft noodles and tender chicken that make every spoonful satisfying.

• Use shrimp or ground pork instead of chicken for a different take.
• Add malunggay or spinach for more color and nutrients.
• Stir in beaten egg while simmering for a silkier finish.
• Swap sotanghon with bihon if that is what you have.

Storage and Leftovers

• Refrigerate leftovers in a sealed container for up to three days.
• Reheat gently on the stovetop and add a splash of water or broth if the noodles absorbed too much liquid.
• Avoid freezing because sotanghon can turn mushy after thawing.
• Store roasted garlic topping separately to keep it crisp.

What to Have with It

• Pork Adobo – tender and savory pork that pairs nicely with the light soup
• Ukoy or Shrimp Fritters – crispy fritters that add texture and crunch to the meal
• Mango Float – a cool and creamy dessert that gives a sweet finish

Can I use leftover chicken
Yes. Shredded cooked chicken works well and should be added near the end so it stays tender.

Can I use chicken broth instead of water
Yes. Using broth gives a fuller and richer flavor without changing the character of the soup.

What can I use if I cannot find patola
Sayote or zucchini gives a similar tender bite and works well in clear soups like this.

How do I keep noodles from turning too soft
Cook noodles briefly and avoid stirring too much. Noodles continue to soften as they rest in hot broth.

Can I make the soup spicy
Yes. Add sliced chili or a little chili oil to bring gentle heat that complements the broth.

Chicken Sotanghon Soup with Patola brings classic Filipino comfort to the table with simple ingredients and clean flavors. I hope this warm bowl reminds you of home as much as it does for me. Cook a pot today and enjoy every soothing spoonful.