Description
Chicken Sotanghon with Sweet Corn is a comforting Filipino noodle soup that features silken glass noodles, tender shredded chicken, and a sweet, creamy duo of creamed and whole corn. It’s simmered with aromatic ginger, onions, and garlic in a savory chicken broth, then finished with a sprinkle of fresh scallions and an optional crunch of fried garlic. This easy one-pot dish creates a deliciously hearty and warming meal.
Ingredients
Scale
Noodles
- 250 g sotanghon noodles (glass/vermicelli style)
Sauté Aromatics
- 2 tablespoons cooking oil
- 1 medium onion, sliced
- 4 cloves garlic, minced
- 1 thumb‑sized piece fresh ginger, julienned
Soup Base & Add-ins
- 4 cups chicken stock or broth
- 1 cup creamed corn
- 1 cup sweet corn kernels (fresh or frozen)
- 2 cups cooked shredded chicken (or rotisserie chicken)
Seasoning & Garnish
- 2 green onions (scallions), chopped
- Salt and ground black pepper, to taste
- Optional: fish sauce (to taste)
- Optional: fried garlic for garnish
Instructions
- Prepare Aromatics: In a large pot, heat the cooking oil over medium heat. Add the onion, garlic, and ginger, sautéing until fragrant and the onion is translucent, about 2-3 minutes.
- Create Broth Base: Pour in the chicken stock and bring to a gentle simmer. This builds a rich, aromatic base for the soup.
- Add Corn: Stir in the creamed corn and sweet corn kernels. Let them simmer for a few minutes to blend their flavors and gently thicken the broth.
- Add Chicken: Add the shredded chicken to the pot. Continue simmering until the chicken is heated through and the corn mixture is well integrated, about 3 minutes.
- Prepare Sotanghon: Meanwhile, soak or prepare the sotanghon noodles according to the package instructions (usually by rinsing and softening them in water). Drain thoroughly and set aside.
- Combine Noodles: Add the prepared sotanghon noodles to the pot. Gently stir and let the noodles absorb some of the broth, cooking just until they’re tender—be careful not to overcook, as glass noodles become mushy easily.
- Season and Finish: Season the soup with salt, pepper, and a splash of fish sauce if desired. Taste and adjust seasoning according to preference.
- Serve: Ladle the soup into bowls and garnish with chopped green onions and a sprinkle of fried garlic if you like. Serve hot and enjoy!
Notes
- Sotanghon (glass) noodles cook quickly, so keep an eye on them to avoid overcooking.
- Rotisserie chicken saves time, but poached or leftover roast chicken works beautifully.
- For a richer soup, add a splash of evaporated milk or a knob of butter before serving.
- Fish sauce is optional but gives the broth authentic depth.
- You can use canned, fresh, or frozen corn kernels.
- For added color and nutrition, toss in leafy greens (like spinach or pechay) during the last minute of simmering.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main-course
- Method: One Pot & One Pan
- Cuisine: Filipino
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: 300
- Sugar: 5g
- Sodium: 750mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 35mg