Chicken Mami Noodle Soup
A comforting Filipino noodle soup with chewy egg noodles, tender chicken, and savory broth, perfect for cozy days or rainy nights.
Servings: 4 servings
Calories: 450kcal
Ingredients
Main Ingredients
- 1 kg chicken (bone-in thighs or breasts) Best for real flavor.
- 300 g fresh egg noodles or dried egg noodles Fresh is preferred if available.
- 6 cloves garlic Plenty is recommended for flavor.
- 1 medium onion Add for flavoring the broth.
- 4 cups chicken bouillon or broth Can be homemade or store-bought.
- 2 stalks green onions Chopped for topping.
- 3 tbsp soy sauce For seasoning.
Optional Toppings
- 2 pieces hard-boiled egg A favorite topping.
- toasted garlic For added flavor.
- 1 cup cabbage Optional for crunch.
- 1 tbsp fish sauce Adds depth, use sparingly.
- to taste tsp pepper For seasoning.
Instructions
Preparing Broth
- Start by simmering your chicken in a big pot of water with onion and garlic until the chicken is tender.
- Once cooked, shred the chicken and strain the broth.
- Return the bones to the broth and simmer longer for richer flavor, adding soy sauce and fish sauce to taste.
Cooking Noodles
- In a separate pot, cook the noodles in boiling water until just soft.
- Drain well and avoid overcooking to prevent mushiness.
Adding Chicken and Toppings
- In a bowl, layer the cooked noodles at the bottom.
- Top with warm shredded chicken.
- Pour the hot broth over the noodles and chicken.
- Finish with green onions, toasted garlic, hard-boiled egg, and any other toppings you prefer.
Serving
- Serve hot in deep bowls to maintain heat.
- Pair with soy sauce and calamansi on the side.
- Encourage guests to customize their toppings in individual bowls.
Notes
Store leftover noodles and broth separately to avoid sogginess. Feel free to use leftover rotisserie chicken for a quicker version.