Focused recipe
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.
Filipino Updated 10/30/2025
Ingredients
Measured from the catalog payload.
- 1 1/2 lbs chicken cut into serving pieces
- 1 piece patola peeled and sliced crosswise
- 5 oz sotanghon noodle
- 8 cloves garlic chopped
- 1 piece onion chopped
- 1 tbsp chicken powder
- 1.5 quarts water
- 3 tbsp annatto oil
- 1 tbsp roasted garlic
- 2 tbsp green onion for garnish chopped
- fish sauce
- ground black pepper
Instructions
6 cooking steps
- Heat annatto oil in a pot over medium heat. Sauté garlic until lightly golden, then add onion and cook until soft and fragrant.
- Add chicken pieces and cook while stirring until they turn light brown on all sides.
- 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.
- Add sotanghon noodles and cook for about 3 minutes, stirring gently to prevent clumping.
- Add patola slices and cook for 2 minutes until tender but not mushy.
- Season with fish sauce and ground black pepper to taste. Ladle into bowls and top with roasted garlic and chopped green onions before serving.
Catalog details
Useful for browsing and sync.
Main Course, Soup, Chicken filipino soup, loofah, patola, sotanghon Public recipe Revision 1