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–+ servings
Filipino chicken soup
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Chicken Sotanghon Soup with Patola

A warm and savory noodle soup with tender chicken, sotanghon noodles, and fresh patola, finished with roasted garlic and green onions.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course, Soup
Cuisine: Filipino
Keyword: chicken sotanghon soup with patola, filipino soup, loofah, patola, sotanghon
Servings: 6 people
Calories: 410kcal
Author: Vanjo Merano

Equipment

  • Cooking pot For simmering the chicken and noodles
  • Knife For chopping aromatics and slicing patola
  • Cutting board For preparing ingredients
  • Ladle For serving the soup

Ingredients

  • 1 1/2 lbs chicken cut into serving pieces
  • 1 piece patola peeled and sliced crosswise
  • 5 oz sotanghon noodles
  • 8 cloves garlic chopped
  • 1 piece onion chopped
  • 1 tbsp chicken powder
  • 1.5 quarts water
  • 3 tbsp annatto oil
  • 1 tbsp roasted garlic for topping
  • 2 tbsp green onions chopped, for garnish
  • fish sauce to taste
  • ground black pepper to taste
US Customary - Metric

Instructions

  • Heat annatto oil in a pot over medium heat. Sauté garlic until lightly golden, then add onion and cook until soft and fragrant.
    3 tbsp annatto oil, 8 cloves garlic, 1 piece onion
  • Add chicken pieces and cook while stirring until they turn light brown on all sides.
    1 1/2 lbs chicken
  • Pour in water and bring to a boil. Add chicken powder and simmer for 20 minutes or until chicken becomes tender. Skim any foam for a clear broth.
    1.5 quarts water, 1 tbsp chicken powder
  • Add sotanghon noodles and cook for about 3 minutes, stirring gently to prevent clumping.
    5 oz sotanghon noodles
  • Add patola slices and cook for 2 minutes until tender but not mushy.
    1 piece patola
  • Season with fish sauce and ground black pepper to taste. Ladle into bowls and top with roasted garlic and chopped green onions before serving.
    fish sauce, ground black pepper, 1 tbsp roasted garlic, 2 tbsp green onions

Notes

Soak sotanghon in warm water for 10 minutes before cooking so the noodles soften evenly. Avoid overcooking patola so it keeps a pleasant bite. Use bone-in chicken for a richer broth.

Nutrition

Calories: 410kcal | Carbohydrates: 23g | Protein: 23g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 85mg | Sodium: 335mg | Potassium: 278mg | Fiber: 1g | Sugar: 1g | Vitamin A: 180IU | Vitamin C: 5mg | Calcium: 41mg | Iron: 1mg