chicken misua soup filipino recipe — Chicken Misua Soup Filipino Comfort Recipe is what I reach for when the weather turns gloomy, someone at home feels a little under the weather, or I just want something warm that does not take all day. You know that feeling when you want soup, but you also want it filling enough to count as dinner? This one does the job, and it tastes like you were cared for. The noodles are soft, the chicken is cozy, and the broth is light but flavorful. If you grew up with Filipino soups, this will feel instantly familiar. 
Chicken Soup with Misua and Patola
This is my go to version because adding patola makes the soup feel extra homey. Patola is that mild, tender gourd that soaks up broth like a sponge, so every bite tastes like the soup itself. When it cooks just right, it turns silky and soft without falling apart. Pair that with misua, which is super thin wheat noodles, and you get a bowl that is light but still satisfying.
I also love that you can adjust it depending on what is in your fridge. No patola today? You can still make it. But if you do have it, I really suggest using it because it makes the whole pot taste more complete. And if you are someone who loves Filipino comfort bowls, you might also like this cozy noodle option I make when I want something a bit different: Comforting Chicken Mami Noodle Soup.
What you will need
- Chicken (bone in pieces taste best, but shredded rotisserie works too)
- Misua noodles (very thin, cooks fast)
- Patola (peeled and sliced into half moons)
- Garlic and onion
- Ginger (optional, but nice for that soothing vibe)
- Chicken broth or water plus bouillon
- Fish sauce or salt
- Black pepper
- Green onion or toasted garlic for topping
One quick tip about misua noodles: do not toss them in too early. Misua goes from perfect to mushy fast, so timing matters. I usually prep everything first, get the broth tasting right, cook the chicken and patola until tender, then add misua at the end for just a couple minutes.
How I cook it at home
I start by sauteing onion and garlic in a little oil until they smell sweet and mellow. If I am adding ginger, it goes in right here. Then I add the chicken pieces and let them pick up that flavor for a minute or two. After that, in goes the broth. I let it simmer until the chicken is cooked through and tender enough to shred with a fork.
Once the chicken is ready, I add the patola. It does not take long, usually around 4 to 6 minutes depending on how thick you sliced it. When the patola looks soft and slightly translucent, I season the soup. This is where I usually use a little fish sauce, then adjust with salt if needed. A few cracks of pepper, and you are almost there.
Finally, I add the misua noodles. I stir gently, because misua is delicate, and I watch it closely. In about 2 minutes, it turns soft and silky. Turn off the heat right away, because it keeps cooking in the hot broth. This is the kind of soup that tastes best freshly made, but leftovers still hit the spot as long as you reheat gently and add a splash of broth.
If you are in the mood to explore more Filipino chicken soup comfort, I also make this often when I want glass noodles instead of misua: Chicken Sotanghon Soup Comforting Glass Noodle Soup.
“I made this for my mom when she had a cold and she literally said it tasted like home. The misua was so soft, and the patola made the broth feel extra comforting. We finished the whole pot in one night.”
Watch the Video on How to Cook Chicken Soup with Misua and Patola
If you are more of a visual learner, watching a quick cooking video helps a lot with this soup, especially for the timing of the noodles. Misua is the one part that can surprise people because it cooks in minutes. In a video, you can see exactly what “done” looks like, and it takes the guesswork out.
When you watch, pay attention to these little moments:
- How the aromatics are cooked first to build flavor
- How the patola is added after the chicken is tender
- How the misua goes in last and gets a gentle stir
Also, do not be shy about tasting as you go. I know some people feel weird tasting soup while cooking, but this is how you get it right for your family. Some like it more peppery. Some want it a little saltier. Some want a tiny squeeze of calamansi at the end for brightness.
And if you ever want another ultra cozy chicken bowl for rainy days, this one is a classic in my house: Chicken Arroz Caldo Filipino Rice Porridge Comfort Food. Different texture, same comfort.
Reader Interactions
I always enjoy hearing how other people make this soup because every family has their own little twist. Some readers tell me they add a beaten egg at the end for a slightly thicker broth. Others add malunggay leaves if they have a tree nearby or can find it at the market. And honestly, I love those ideas because this soup is meant to be flexible.
If you are making this chicken misua soup filipino recipe for the first time, tell me how it went in your kitchen. Did you use patola or swap it out? Did you shred the chicken or leave it in pieces? Those details help other readers too, especially anyone cooking Filipino food for the first time.
A few helpful interaction tips if you are cooking along with friends or family:
Keep the misua separate if you are making a big batch and expect leftovers. You can cook the noodles fresh per bowl so they do not over soften.
Season in layers and do not dump all the fish sauce or salt at once. Broth reduces a little while simmering.
Slice patola evenly so everything cooks at the same pace.
This chicken misua soup filipino recipe is also a nice “starter soup” if you are learning Filipino cooking, because the steps are simple and forgiving. Once you get comfortable, you can play with flavors the way your own home likes it.
Reader Favorites
If you are here because you love cozy Filipino dishes, you are definitely in the right place. People who enjoy chicken misua soup filipino recipe usually also crave other warm, spoonable meals that feel like a hug. I get it. Some nights just call for soup and carbs and a little quiet.
Here are a few favorites that readers often cook alongside this soup in their weekly rotation:
Chicken sopas for creamy, milky comfort when you want something richer.
Tinola when you want ginger forward broth with greens and papaya or sayote.
Sotanghon soup when you are craving slippery noodles and that familiar garlicky broth.
One reason I think this chicken misua soup filipino recipe is so loved is that it is not heavy. You can eat it even when you are tired or not super hungry, but it still feels nourishing. And it is fast enough for weeknights, which matters a lot when life is busy.
Filipino Chicken Adobo Recipe
Okay, let us talk adobo for a second because someone always asks what pairs well with this soup. While soup is usually a full meal on its own, there are days when I want a second dish on the table. Filipino chicken adobo is salty, tangy, and deeply savory, so it is a strong partner to a gentle soup like this.
If I am serving both, I keep the soup a little lighter in seasoning, then let the adobo bring the boldness. Adobo is also amazing for meal prep because it tastes even better the next day. So if you are already making a pot of chicken misua soup filipino recipe, it is not a bad idea to cook adobo earlier in the week and reheat it when you want a fuller spread.
My simple adobo rule: balance is everything. You want the soy sauce, vinegar, garlic, pepper, and bay leaf to taste in harmony. Not just salty, not just sour. And always, always leave enough sauce for rice.
Common Questions
1) Can I make this chicken misua soup filipino recipe without patola?
Yes. It will still be delicious. You can swap patola with sayote, upo, spinach, or even cabbage. Just adjust cooking time so the veggies do not turn too soft.
2) How do I stop misua from getting mushy?
Add it at the very end and cook for only about 2 minutes, then turn off the heat. For leftovers, keep noodles separate if possible and add fresh misua when reheating.
3) Can I use leftover chicken?
Absolutely. Shredded roasted chicken is a lifesaver. Just simmer the broth with aromatics first, then add the chicken to warm through before adding patola and misua.
4) What seasoning tastes most authentic here?
A little fish sauce plus black pepper gets you that classic Filipino soup taste. Start small, taste, and build up.
5) Is this freezer friendly?
The broth and chicken freeze well, but misua does not. If you plan to freeze, freeze the soup base only, then cook misua fresh when you reheat.
A warm bowl worth repeating
If you have been craving something soothing, this chicken misua soup filipino recipe is such an easy win for a weeknight or a quiet weekend at home. Keep the broth simple, do not overcook the noodles, and let the patola do its soft, comforting thing. For another trusted reference, you can also check out Chicken and Miswa Soup Recipe – Panlasang Pinoy and compare little differences in steps and seasoning. I hope you make a pot soon, share it with someone you love, and save a bowl for yourself when you need a little comfort.
Chicken Misua Soup Filipino Recipe
A warm and comforting chicken soup featuring soft misua noodles and tender patola, perfect for any gloomy day or when someone is feeling under the weather.
Servings: 4 servings
Calories: 250kcal
Ingredients
Main Ingredients
- 4 pieces Chicken (bone-in pieces) Shredded rotisserie chicken can also be used.
- 100 grams Misua noodles Very thin noodles that cook quickly.
- 1 medium Patola Peeled and sliced into half moons.
- 2 cloves Garlic Minced.
- 1 medium Onion Chopped.
- 1 inch Ginger Optional but recommended for a soothing flavor.
- 4 cups Chicken broth or water plus bouillon
- 1 tablespoon Fish sauce Or to taste, can also use salt.
- 1 teaspoon Black pepper To taste.
- 2 tablespoons Green onion For topping, optional.
- 1 tablespoon Toasted garlic For topping, optional.
Instructions
Preparation
- Saute onion and garlic in a little oil until they smell sweet and mellow.
- If using ginger, add it and cook for an additional minute.
- Add the chicken pieces and let them pick up flavor for a minute or two.
Cooking
- Pour in the chicken broth and let it simmer until the chicken is cooked through and tender.
- Add the patola and cook for 4 to 6 minutes until soft and slightly translucent.
- Season the soup with fish sauce and adjust with salt and black pepper to taste.
- Finally, add the misua noodles and cook gently for about 2 minutes until soft and silky.
- Turn off the heat immediately to prevent the noodles from overcooking.
Notes
For best results, keep the misua separate if you expect leftovers, and add fresh noodles when reheating. Taste as you go to adjust seasoning and ensure it suits your preference.
If you are more of a visual learner, watching a quick cooking video helps a lot with this soup, especially for the timing of the noodles. Misua is the one part that can surprise people because it cooks in minutes. In a video, you can see exactly what “done” looks like, and it takes the guesswork out.
When you watch, pay attention to these little moments:
- How the aromatics are cooked first to build flavor
- How the patola is added after the chicken is tender
- How the misua goes in last and gets a gentle stir
Also, do not be shy about tasting as you go. I know some people feel weird tasting soup while cooking, but this is how you get it right for your family. Some like it more peppery. Some want it a little saltier. Some want a tiny squeeze of calamansi at the end for brightness.
And if you ever want another ultra cozy chicken bowl for rainy days, this one is a classic in my house: Chicken Arroz Caldo Filipino Rice Porridge Comfort Food. Different texture, same comfort.
Reader Interactions
I always enjoy hearing how other people make this soup because every family has their own little twist. Some readers tell me they add a beaten egg at the end for a slightly thicker broth. Others add malunggay leaves if they have a tree nearby or can find it at the market. And honestly, I love those ideas because this soup is meant to be flexible.
If you are making this chicken misua soup filipino recipe for the first time, tell me how it went in your kitchen. Did you use patola or swap it out? Did you shred the chicken or leave it in pieces? Those details help other readers too, especially anyone cooking Filipino food for the first time.
A few helpful interaction tips if you are cooking along with friends or family:
Keep the misua separate if you are making a big batch and expect leftovers. You can cook the noodles fresh per bowl so they do not over soften.
Season in layers and do not dump all the fish sauce or salt at once. Broth reduces a little while simmering.
Slice patola evenly so everything cooks at the same pace.
This chicken misua soup filipino recipe is also a nice “starter soup” if you are learning Filipino cooking, because the steps are simple and forgiving. Once you get comfortable, you can play with flavors the way your own home likes it.
Reader Favorites
If you are here because you love cozy Filipino dishes, you are definitely in the right place. People who enjoy chicken misua soup filipino recipe usually also crave other warm, spoonable meals that feel like a hug. I get it. Some nights just call for soup and carbs and a little quiet.
Here are a few favorites that readers often cook alongside this soup in their weekly rotation:
Chicken sopas for creamy, milky comfort when you want something richer.
Tinola when you want ginger forward broth with greens and papaya or sayote.
Sotanghon soup when you are craving slippery noodles and that familiar garlicky broth.
One reason I think this chicken misua soup filipino recipe is so loved is that it is not heavy. You can eat it even when you are tired or not super hungry, but it still feels nourishing. And it is fast enough for weeknights, which matters a lot when life is busy.
Filipino Chicken Adobo Recipe
Okay, let us talk adobo for a second because someone always asks what pairs well with this soup. While soup is usually a full meal on its own, there are days when I want a second dish on the table. Filipino chicken adobo is salty, tangy, and deeply savory, so it is a strong partner to a gentle soup like this.
If I am serving both, I keep the soup a little lighter in seasoning, then let the adobo bring the boldness. Adobo is also amazing for meal prep because it tastes even better the next day. So if you are already making a pot of chicken misua soup filipino recipe, it is not a bad idea to cook adobo earlier in the week and reheat it when you want a fuller spread.
My simple adobo rule: balance is everything. You want the soy sauce, vinegar, garlic, pepper, and bay leaf to taste in harmony. Not just salty, not just sour. And always, always leave enough sauce for rice.
Common Questions
1) Can I make this chicken misua soup filipino recipe without patola?
Yes. It will still be delicious. You can swap patola with sayote, upo, spinach, or even cabbage. Just adjust cooking time so the veggies do not turn too soft.
2) How do I stop misua from getting mushy?
Add it at the very end and cook for only about 2 minutes, then turn off the heat. For leftovers, keep noodles separate if possible and add fresh misua when reheating.
3) Can I use leftover chicken?
Absolutely. Shredded roasted chicken is a lifesaver. Just simmer the broth with aromatics first, then add the chicken to warm through before adding patola and misua.
4) What seasoning tastes most authentic here?
A little fish sauce plus black pepper gets you that classic Filipino soup taste. Start small, taste, and build up.
5) Is this freezer friendly?
The broth and chicken freeze well, but misua does not. If you plan to freeze, freeze the soup base only, then cook misua fresh when you reheat.
A warm bowl worth repeating
If you have been craving something soothing, this chicken misua soup filipino recipe is such an easy win for a weeknight or a quiet weekend at home. Keep the broth simple, do not overcook the noodles, and let the patola do its soft, comforting thing. For another trusted reference, you can also check out Chicken and Miswa Soup Recipe – Panlasang Pinoy and compare little differences in steps and seasoning. I hope you make a pot soon, share it with someone you love, and save a bowl for yourself when you need a little comfort.
Chicken Misua Soup Filipino Recipe
Ingredients
Main Ingredients
- 4 pieces Chicken (bone-in pieces) Shredded rotisserie chicken can also be used.
- 100 grams Misua noodles Very thin noodles that cook quickly.
- 1 medium Patola Peeled and sliced into half moons.
- 2 cloves Garlic Minced.
- 1 medium Onion Chopped.
- 1 inch Ginger Optional but recommended for a soothing flavor.
- 4 cups Chicken broth or water plus bouillon
- 1 tablespoon Fish sauce Or to taste, can also use salt.
- 1 teaspoon Black pepper To taste.
- 2 tablespoons Green onion For topping, optional.
- 1 tablespoon Toasted garlic For topping, optional.
Instructions
Preparation
- Saute onion and garlic in a little oil until they smell sweet and mellow.
- If using ginger, add it and cook for an additional minute.
- Add the chicken pieces and let them pick up flavor for a minute or two.
Cooking
- Pour in the chicken broth and let it simmer until the chicken is cooked through and tender.
- Add the patola and cook for 4 to 6 minutes until soft and slightly translucent.
- Season the soup with fish sauce and adjust with salt and black pepper to taste.
- Finally, add the misua noodles and cook gently for about 2 minutes until soft and silky.
- Turn off the heat immediately to prevent the noodles from overcooking.