My husband hates this soup, but I love it. It was a dish he frequently ate throughout his childhood and he is still sick of it, even today. I love it. I remember the first time having it at his house when we were dating. It was one of the first meals I had at there. I must say his mom’s version is the best. I’m not sure if it’s the type of chicken she uses or the order in which she makes it; but this is one dish that I made (numerous times now) that I can say will never be better than how his mom makes it. This time, I think I can came pretty close though– I cheated by adding chicharrones (which automatically makes every dish better).


3 cooked corn in the cob (cut off cob or grated)

3-5 cloves of garlic minced

1 package of Costco chicken thighs (or 4 pieces)

1 small onion

1 box chicken stock ( I used 32oz low sodium Imagine brand)

32 oz of water (I just refilled the empty chicken stock carton- one less thing to wash)

1 bunch of spinach

1 bunch cilantro chopped

2 tbsp fish sauce ( or more to taste)

1-2 tbsp oil

Salt and pepper to taste


1- Stir Fry garlic, onions and chicken for 2-3 minutes in the oil.

2- Pour in the chicken stock and water and bring to a boil. Cook for 20-30minutes.

3 Add in corn and cook for another 20-30 minutes.

4- Add in spinach and cilantro and cook for another 2-3 minutes.

5-Add fish sauce, salt and pepper to taste.

6- Serve with white rice and optional chicharrones.

What do you like to put in your chicken and corn soup?

3 Replies to “Filipino Chicken Corn Soup”

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