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–+ servings

Sotanghon at Upo Soup (Filipino Noodle Soup)

A Filipino version of chicken noodle soup, this one-pot recipe utilizes glass noodles and upo squash to absorb a lightly seasoned broth. If you're looking for something warm and healthy to bring you back to the days of Lola's cooking, look no further!
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Course: Main Course, Soup
Cuisine: Asian, Filipino
Keyword: chicken, noodles, one pot, opo, upo
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 6

Equipment

Ingredients

Sotanghon at upo soup

  • 3 cloves garlic sliced
  • ½ large yellow onion sliced
  • 1 lb chicken your choice of cut
  • 6 cups water
  • 2 carrots sliced
  • 1 stalk celery sliced
  • 1 upo squash sliced
  • 1 tsp salt
  • 3 tsp chicken bouillon
  • 2 tbsp patis (fish sauce)
  • 1 cup shiitake mushrooms sliced
  • 2 servings glass noodles about 7 oz/200g

Toppings

  • chili peppers
  • green onions
  • cilantro
  • fried onion or garlic
  • salt & pepper

Instructions

Soak the glass noodles

  • If available, follow package instructions on preparing glass noodles. Otherwise, soak the glass noodles in room temp water for 30 minutes. Prepare the soup while it soaks.

Cook the chicken

  • Heat a pot to med-high. Saute garlic and onion until brown and fragrant.
  • Add chicken and cook until done. Remove from the pan. Slice into pieces or shred it using forks.

Cook the soup

  • Add 6 cups of water then bring to boil. Then add the chicken back in.
  • Lower the heat so the water is at a gentle boil. Skim the broth to remove impurities.
  • Add carrots, celery, upo, and mushrooms. Cook for 10 min.
  • Add salt, chicken bouillon, and patis. Adjust according to your taste preference.
  • Add glass noodles and cook for 4 min.
  • Serve in a bowl and add toppings.

Notes

  • Store in the refrigerator for up to 3 days.
  • Glass noodles soak up broth very quickly. If needed, add 2 more cups of water + 1 tsp chicken bouillon + a dash of patis
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