Chicken Sotanghon Soup (Pressure Cooker, Gluten Free)
My grandmother's chicken sotanghon transformed Filipino tradition into modern comfort. This version swaps glass noodles for kelp, creating a keto-friendly, gluten-free bowl with all the golden warmth of the original but zero guilt.
Why This Recipe Works
- Heritage Meets Health: Traditional Filipino sotanghon soup reimagined with keto-friendly, gluten-free ingredients without sacrificing authenticity
- Pressure Cooker Perfection: The pressure cooker extracts maximum flavor from bone-in chicken thighs in a fraction of the time
- Superior Stock: Homemade chicken stock delivers cleaner flavor and better nutrition than commercial bouillon
- Textural Innovation: Kelp noodles maintain their pleasant bite throughout cooking, solving the common problem of soggy noodles in leftover soup
Introduction
In many Filipino households, including my grandmother's, sotanghon soup is the ultimate comfort food—our version of chicken noodle soup that appeared reliably during cold weather and sick days. The familiar golden broth, infused with annatto and laden with clear glass noodles, represents warmth and care in a bowl.
This version honors that tradition while incorporating modern dietary considerations. By replacing traditional sotanghon with kelp noodles, we create a dish that's not only gluten-free and keto-friendly but also introduces a sustainable ingredient from the sea. The pressure cooker method extracts deep flavor from bone-in chicken thighs without commercial bouillon, resulting in a cleaner, more complex broth that my grandmother would still recognize—but with nutrition she would certainly approve of.