Chicken Sotanghon Soup with Patola is a light and flavorful noodle soup made with tender chicken, sotanghon noodles, and slices of patola in a savory broth. This comforting Filipino dish is perfect for rainy days or when you crave something warm and soothing.
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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
How to Cook Chicken Sotanghon Soup with Patola
- 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. - Cook the chicken
Add chicken pieces and cook while stirring until lightly browned on all sides to build flavor in the broth. - 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. - Cook the noodles
Add sotanghon and cook for about three minutes or until tender and translucent. Stir gently to keep noodles from clumping. - Tenderize the patola
Add sliced patola and cook for two minutes until soft but not mushy to keep a fresh texture. - 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.
Tips in Cooking
- Soak sotanghon in warm water before cooking so the noodles soften evenly.
- Use bone in chicken if you want a richer, fuller broth.
- Add patola near the end so it stays tender and holds its shape.
- Add fish sauce gradually and taste as you go for balanced seasoning.
- Prepare and measure ingredients before you start because noodles cook fast.
- Taste the broth first before adding more seasoning.
- Add a small drizzle of annatto oil before serving for color and aroma.
- Simmer a bit longer over low heat if you want deeper chicken flavor.
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.
More Chicken Recipes
Love comforting chicken dishes like this one? Explore more flavorful Filipino favorites such as adobo, tinola, and chicken curry, each with its own story and signature taste. Visit my collection of Chicken Recipes and discover new ideas for your next family meal.
Substitutions and Variations
- 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
Frequently Asked Questions
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.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
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.
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
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 Information
Calories: 410kcal (21%) Carbohydrates: 23g (8%) Protein: 23g (46%) Fat: 24g (37%) Saturated Fat: 5g (25%) Polyunsaturated Fat: 6g Monounsaturated Fat: 12g Trans Fat: 0.1g Cholesterol: 85mg (28%) Sodium: 335mg (14%) Potassium: 278mg (8%) Fiber: 1g (4%) Sugar: 1g (1%) Vitamin A: 180IU (4%) Vitamin C: 5mg (6%) Calcium: 41mg (4%) Iron: 1mg (6%)