Hearty Pancit Lomi Soup with Chicken and Vegetables
- Overview of pancit lomi
- Ingredients
- Cooking chicken
- Preparing noodle soup base
- Adding vegetables
- Thickening soup
- Serving hot
- Common Questions
- Ready to Slurp Some Comfort?
Filipino pancit lomi is hands-down my go-to whenever I’m craving a warm hug in a bowl—especially on those drizzly afternoons that make you want to stay under the covers all day. I always remember my first spoonful at a little carinderia; it was pure comfort, thick noodles, chunky veggies, and all. If you love exploring healthy Filipino recipes, by the way, or need something yummy for all ages (try these kid-friendly Filipino recipes), then this is right up your alley. Let’s dive in and make the heartiest pancit lomi soup with chicken and vegetables that’ll seriously change your rainy days.
Overview of pancit lomi
Let’s clear this up real quick—pancit lomi is not your typical noodle soup. It’s thick, cozy, and sticks to your ribs. Originated in the Batangas region, this dish is a Filipino staple for family get-togethers and even birthday parties (trust me, it’s kinda famous for bringing people together). Imagine squiggly, fat egg noodles, swimming in a creamy broth loaded with chicken bits, carrots, cabbage, and sometimes that surprise hard-boiled egg.
What makes it extra special? The thickness. The soup gets this clingy goodness from a little cornstarch magic. And honestly, once you taste it, plain old chicken soup may start feeling a bit…well, wimpy. There are as many versions as there are titas at a Filipino reunion—so don’t worry too much about messing it up. You try this once, next thing you know, you’ll be serving up a lomi pot like you’re on MasterChef: Batangas Edition.
“This pancit lomi recipe is pure comfort. I grew up with my Lola making it every Sunday, and now my kids beg for it on cold days!” – Maricar D.
Ingredients
- 400 grams pancit lomi noodles (fresh, thick egg noodles are best)
- 2 chicken breasts or thighs, diced
- 1 medium onion, chopped (not too small, not too big)
- 3-4 cloves garlic, minced
- 1 medium carrot, sliced thin
- 1 cup green cabbage, shredded
- 1 tablespoon soy sauce
- 6 cups chicken broth or water (I vote broth for flavor, but you do you)
- 2 tablespoons cornstarch mixed with 1/4 cup cold water (for thickening)
- Salt and black pepper, to taste
- 2 eggs, lightly beaten (if you want it extra filling)
- Spring onions or fried garlic for garnish (optional, but why not?)
I sometimes throw slices of fish balls or pork liver if I feel fancy, but don’t sweat it if those aren’t in your fridge. Just whatever’s handy works.
Cooking chicken
Alright, start by heating a generous splash of oil in a big heavy pot—seriously, nothing tiny or you’ll be sorry. Toss in your onions and garlic, stir until your kitchen smells like the promise of dinner. In goes the diced chicken. I like to cook it till it picks up a bit of golden color. Adds extra flavor, trust me.
Cook for five minutes or so (give or take—no stress), stirring so nothing sticks. If the bottom of your pot is browning, you’re doing it right. That’s where the good stuff’s hiding. Once the chicken isn’t pink anymore, pour in your soy sauce for a nice savory boost.
Don’t skip this part because it’s what builds the base flavor. People always ask why home lomi tastes “meh” compared to the ones at the corner place; it’s usually this step. Simple but makes all the difference.
Preparing noodle soup base
Add in your chicken broth. Give it a minute to heat up and mingle with those sautéed bits at the bottom (seriously, scrape it up). That’s flavor central.
Once it’s hot—but not boiling over like a volcano—drop your pancit lomi noodles right in. Stir gently since these noodles can break if you’re rough (I learned that the hard way, yikes). Cover the pot, let it all simmer about ten minutes until the noodles turn plump and a little chewy.
A lot of folks ask if you can use dry noodles. Eh, it’ll do in a pinch, but fresh is best. If you want top results, go to a local Asian store and grab the freshest batch you find.
Adding vegetables
Now the fun part—veggies time. Throw in your carrots first since they take a bit longer. Wait two minutes, then plop in the cabbage. Don’t be fussy; just make sure it all gets a swim in that savory broth. I love seeing the colors peek out.
Don’t overcook the greens. I know, some people like their veggies extra soft, but for me, a little crunch gives the best texture. Besides, mushy cabbage? Not my thing. Oh, and if you have leftover greens in the fridge, feel free to add them. Lomi doesn’t judge—anything goes.
Thickening soup
Here’s where the secret lomi magic happens. Grab that prepared cornstarch slurry and pour it in while stirring. It only takes a minute (or less) for the magic to work—suddenly, your soup hugs the noodles instead of running away on your spoon.
Wanna level up? Some folks add the beaten eggs slowly while stirring to create ribbons of goodness. Be quick, or you’ll get big clumps (unless you love chunky eggs, no shame in that). Taste and adjust with salt and pepper. I warn you though—don’t oversalt before tasting, because chicken broth and soy sauce already pack a punch.
Serving hot
Serve straight away while it’s piping hot. Ladle generous scoops into bowls, making sure everyone gets a good mix of noodles, veggies, and chicken. Top with any or all: chopped spring onions, a little fried garlic for crunch, and extra pepper for a kick. If I’m feeling extra, I serve it with calamansi or lemon on the side.
Here are some suggestions to make it even better:
- Serve alongside hot steamed rice (yes, even if it’s already noodles!).
- Pair it with tangy atchara or pickled veggies.
- For big gatherings, add boiled eggs or even pork cracklings on top.
Nothing gets a family talking like all of you blowing on soup to cool it down. My kitchen turns into a five-star noodle joint when I make this.
Common Questions
Can I make this with pork or seafood?
Absolutely! Pork, shrimp, or even squid balls are popular. Just swap the chicken for whatever you have.
Are lomi noodles gluten-free?
Most aren’t, since they’re wheat-based. Try rice noodles if you need gluten-free, though texture is different.
How do I store leftovers?
Cool, then keep in a sealed container in the fridge. It thickens overnight. Add a splash of water when reheating.
Can I make this less thick?
Just use less cornstarch and water in the slurry. It’s flexible, really.
Any shortcuts if I’m in a rush?
Use rotisserie chicken, and frozen mixed veggies work, too. Fast, but still hearty.
Ready to Slurp Some Comfort?
If you ever feel the need to warm up your soul, pancit lomi is the dish for you. Packed with thick noodles, flavorful broth, and tasty veggies, this recipe never lets me down. There are tons of creative variations—just check out Pancit Lomi – Kawaling Pinoy, Lomi Recipe, or even Lomi Recipe Recipe – Foxy Folksy for more inspiration. Honestly, it’s easier than it sounds—just jump in, taste as you go, and have fun with it! Can’t wait to hear how your version turns out.
Pancit Lomi
Ingredients
Main Ingredients
- 400 grams pancit lomi noodles Fresh, thick egg noodles are best
- 2 pieces chicken breasts or thighs, diced
- 1 medium onion, chopped Not too small, not too big
- 3-4 cloves garlic, minced
- 1 medium carrot, sliced thin
- 1 cup green cabbage, shredded
- 1 tablespoon soy sauce
- 6 cups chicken broth or water Broth is preferred for flavor
- 2 tablespoons cornstarch mixed with 1/4 cup cold water For thickening
- to taste Salt and black pepper
- 2 pieces eggs, lightly beaten Optional, for added heartiness
- to taste Spring onions or fried garlic for garnish Optional
Instructions
Cooking Chicken
- Heat a generous splash of oil in a big heavy pot. Add onion and garlic, stir until fragrant.
- Add diced chicken and cook until golden, about five minutes.
- Pour in soy sauce and stir to combine.
Preparing Noodle Soup Base
- Add chicken broth to the pot and let it heat.
- Once hot, add pancit lomi noodles and stir gently.
- Cover the pot and let simmer for about ten minutes.
Adding Vegetables
- First, add carrots and wait two minutes.
- Then, add cabbage and stir, cooking until just tender.
Thickening Soup
- Pour in the cornstarch slurry while stirring until the soup thickens.
- Optionally, add beaten eggs slowly while stirring to create egg ribbons.
Serving Hot
- Serve piping hot in bowls with toppings of choice.
