Chicken Sotanghon with Sweet Corn Recipe

If you’re in the mood for pure comfort in a bowl, you’ll fall head over heels for Chicken Sotanghon with Sweet Corn. This Filipino-style noodle soup layers tender shredded chicken and silky glass noodles in a fragrant broth, kissed by bright ginger, sweet corn kernels, and a scoop of creamy corn. The result is a heartwarming meal that’s both familiar and exciting, bringing light, nourishing warmth to any table. As simple as it is, every spoonful is a gentle reminder that the best dishes are often those that blend cherished tradition with a hint of sweet surprise.

Ingredients You’ll Need

Let’s keep things simple but special! The combination of these core ingredients is what gives Chicken Sotanghon with Sweet Corn its inviting flavor and lush texture. Each one plays a delicious role, so choose the best you can find — you’ll taste the difference!

• Sotanghon noodles: These translucent glass noodles soak up the broth and turn delightfully silky, making every bite irresistible.
• Cooking oil: Just a couple tablespoons help sauté the aromatics to deep, golden goodness.
• Onion: Sliced fresh onion adds gentle sweetness and body to your soup base.
• Garlic: Don’t skimp — the minced cloves fill the dish with aromatic warmth!
• Fresh ginger: That classic bright, peppery zing keeps the flavors lively from start to finish.
• Chicken stock or broth: Your flavorful foundation. Homemade or good quality store-bought will both work beautifully.
• Creamed corn: This adds creaminess and a hint of natural sweetness that makes the soup stand out.
• Sweet corn kernels: Bursts of juicy corn add color, crunch, and even more sweetness.
• Cooked shredded chicken: Tender, juicy shreds are classic — leftover or rotisserie chicken keeps things quick and easy!
• Green onions: Chopped scallions provide a fresh, peppery finish and a splash of color on top.
• Salt and ground black pepper: Season carefully to let all those fresh flavors shine together.
• Fish sauce (optional): A splash lifts all the flavors for extra depth and authenticity.
• Fried garlic (optional): Sprinkle on top for a golden, savory crunch in every bite!

How to Make Chicken Sotanghon with Sweet Corn

Step 1: Sauté the Aromatics

Begin by heating the oil in a large pot over medium heat. Add in the sliced onion, minced garlic, and the julienned ginger. Take a moment to really let them sizzle and become fragrant — this is where the soul of your Chicken Sotanghon with Sweet Corn is born! Cook until the onions are soft and slightly translucent, filling your kitchen with that unbeatable savory aroma.

Step 2: Build the Broth

Pour in the chicken stock and bring it to a gentle simmer. This unlocks the flavor base and blends the garlic, onion, and ginger perfectly. Let it simmer for a few minutes so the aromatics can fully infuse the stock with their sweet and spicy notes.

Step 3: Add the Corn

Stir in the creamed corn and sweet corn kernels. This simple step creates the luscious, almost creamy backbone of the soup, a signature touch that sets Chicken Sotanghon with Sweet Corn apart from the classic. Simmer for a few more minutes, so the sweetcorn flavors really meld into the broth.

Step 4: Add Shredded Chicken

Toss in your shredded chicken next. If you’re using rotisserie chicken, this is when those savory, roasted flavors shine through. Simmer gently until the chicken is warmed through and melts seamlessly into the soup.

Step 5: Prep and Add the Sotanghon Noodles

While the soup simmers, prepare the sotanghon noodles according to package instructions — usually, a quick soak in warm water is all you need. Drain well, then add them to the pot. Stir gently to combine, letting the noodles soak up some broth and become just tender. Be careful not to overcook to keep those noodles delightfully springy!

Step 6: Season and Finish

Season generously with salt, pepper, and a splash of fish sauce if you crave that wonderful umami depth. Taste and adjust as needed — every batch of Chicken Sotanghon with Sweet Corn deserves your personal touch. When it’s perfectly seasoned, your soup is ready to ladle up.

Step 7: Garnish and Serve

Spoon the soup into bowls, then scatter with chopped green onions and (if you love a bit of crunchy magic) a small handful of fried garlic. Serve hot and enjoy!

How to Serve Chicken Sotanghon with Sweet Corn

Garnishes

Top each steaming bowl with vibrant green onions and crunchy fried garlic for a gorgeous finish. You can also brighten things up with fresh herbs like cilantro or a drizzle of chili oil for a little heat. These touches heighten the experience of Chicken Sotanghon with Sweet Corn and invite everyone to make their bowl unique.

Side Dishes

This noodle soup pairs wonderfully with Filipino classics like pan de sal, cheese bread, or a simple plate of fresh lumpia. If you’re feeding a crowd, add a green salad with a citrusy vinaigrette or fried spring rolls for extra crunch. Your Chicken Sotanghon with Sweet Corn will shine as both a light meal and the heart of a festive spread!

Creative Ways to Present

Make it memorable! Serve Chicken Sotanghon with Sweet Corn in individual soup bowls for easy sharing, or bring the pot straight to the table for a homey, communal vibe. For special occasions, serve in small cups as a warming starter. Don’t forget rustic toppings: toasted garlic, crushed chicharrón, or extra sweet corn on the side lets everyone build their best bowl.

Make Ahead and Storage

Storing Leftovers

Leftover Chicken Sotanghon with Sweet Corn keeps well in the fridge for up to 3 days. Be sure to store it in an airtight container to keep the flavors and textures at their best. The noodles will continue to absorb some of the broth, so you may want to keep a little extra chicken stock on hand to thin it out when reheating.

Freezing

While the soup base and chicken freeze nicely, sotanghon noodles can change texture after freezing. For best results, freeze the broth and chicken mixture separately from the noodles. When you’re ready to enjoy, simply soak and add fresh noodles straight into your reheated soup.

Reheating

Gently reheat Chicken Sotanghon with Sweet Corn in a pot on the stove over medium-low heat. Stir occasionally to ensure even warming. If the soup’s thickened up in the fridge, just add a splash of stock or water to loosen it back to your preferred consistency, and check your seasonings before serving.

FAQs

Can I use other types of noodles if I can’t find sotanghon?

Absolutely! Glass noodles (mung bean vermicelli) give the most traditional experience, but you can swap in rice vermicelli or thin egg noodles in a pinch. Just adjust cooking times accordingly and enjoy your version of Chicken Sotanghon with Sweet Corn.

What’s the best way to cook the chicken if I don’t have leftovers?

Poach a couple of chicken breasts or thighs in salted water with a little garlic and ginger until tender, then shred with two forks. This homemade touch adds even more rich flavor to your Chicken Sotanghon with Sweet Corn.

Can I make this vegetarian?

Yes! Replace the chicken stock with vegetable broth, skip the chicken, and add extra sweet corn, tofu cubes, or sautéed mushrooms. It’s still packed with flavor, comforting, and delicious.

Is fish sauce necessary?

Fish sauce is totally optional in Chicken Sotanghon with Sweet Corn. It brings authentic Filipino depth and a little saltiness, but you can always omit it and just season with salt to taste.

How can I get the noodles just right?

The key is to soak or cook them only until just tender. Glass noodles cook quickly and turn mushy if left too long, so keep an eye on them and serve as soon as everything is perfectly combined!

Final Thoughts

Chicken Sotanghon with Sweet Corn is truly a hug in a bowl: easy, nourishing, and endlessly comforting. Whether you’re making this for family, friends, or just yourself on a cozy night in, I hope it brings as much joy to your kitchen as it has to mine. Give it a try and let the comforting flavors transport you to your favorite memories — then make some new ones with every spoonful.

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