Chicken Mami is a Filipino-style soup with flavorful stock, fresh egg noodles, flaked chicken, vegetables, and tasty toppings! It's delicious as a complete meal or hearty snack and will warm your soul and fill your belly.
I always use homemade stock from scrap bones for my mami soups; no shortcut bouillons or storebought broths. The backbone of a tasty soup is a robust broth and is definitely worth the extra work. I buy good amounts of chicken neck, wing, and back bones from the market, saute them in aromatics, and simmer them for hours to turn into liquid gold that's luscious and full of flavor.
A great stock takes time, but it can be prepared on a spare day and stored in the freezer until ready to use. With a liter or two handy, this chicken mami takes less than 15 minutes to get from the stove to the dinner table.
- Broth- homemade from chicken neck, wing, and back bones sauteed and simmered for hours with carrots, celery, and aromatics for depth of flavor
- Flaked Chicken- Use bone-in for the best flavor. The breast is a leaner cut, while the thigh, leg, neck, and wing parts have a higher fat and a more intense, richer taste.
- Fresh egg noodles– made from eggs and flour kneaded and sliced thinly; also called mami noodles
- Assorted toppings- include vegetables such as napa cabbage, julienned carrots, chopped green onions, fried garlic bits, and hard-boiled eggs.
- Fish sauce – adds umami flavor to the dish.
- Calamansi– small, green, round citrus fruit with a tart taste; you can substitute lemon or lime
- Salt and pepper- season to taste
Chicken mami cooking steps
This is a short overview. Check out the recipe card below for the detailed instructions.
- Make stock- use the bone-in chicken to make the stock and reserve the meat for toppings.
- Prepare toppings- cook the hardboiled eggs, toast the garlic, flake the cooked chicken, and cut the vegetables.
- Blanch the noodles- bring water to a boil in a large pot and briefly plunge the fresh egg noodles to loosen the strands and remove any excess grease.
- Assemble- Divide mami noodles into serving bowls, add the toppings, and pour the hot broth.
Easy shortcut method
Short on time and want dinner in a hurry? Use storebought broth and rotisserie chicken. Heat the broth in a saucepot and season with patis to taste. Shred the roasted chicken.
Frequently Asked Questions
What are mami noodles made of?
The fresh noodles are made of wheat flour. Mami soup typically includes fresh wheat noodles, flavorful bone broth, meat of choice, and various toppings such as vegetables and eggs.
Is mami Chinese food?
Mami is a Filipino noodle soup with Chinese influences. It's said to have been popularized by Ma Mon Luk, a Chinese immigrant who peddled noodles, broth, and meat in Binondo, Manila, in the 1920s, using metal vats. Mami is said to be a portmanteau of his name, MA, and MIE, the Chinese word for noodles.
How to serve and store
- Serve chicken mami as a filling midday snack or light dinner meal. Serve hot with toppings of choice and calamansi, soy sauce, and chili garlic sauce as additional seasoning. Pairing the soup with fried spring rolls or siopao is also customary.
- This Filipino-style noodle soup is best enjoyed freshly cooked as the mami tends to soak up all the liquid and lose texture in the broth. It doesn't freeze well, as frozen and thawed ingredients turn mushy.
- If you're planning to store it for later, I suggest keeping the broth, noodles, and toppings in separate containers and refrigerate for up to 3 days. Reheat the broth, meat, and noodles to 165 F and garnish with the toppings when ready to serve.
- 1 package (16 ounces) fresh egg noodles or mami
- 7 cups homemade broth
- ½ napa cabbage, shredded
- 1 large carrot, peeled and julienned
- 6 hard-boiled eggs, peeled and halved
- fried garlic bits
- ½ cup green onions, ends trimmed and chopped
For the Homemade Broth and Flaked Chicken
- 1 tablespoon canola oil
- 1 large onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- 2 pounds bone-in chicken, cut up into parts
- 2 quarts boiling water
- 2 medium carrots, cut into chunks
- 2 celery stalks, cut into chunks
- 2 bay leaves
- 1 teaspoon peppercorns
- 1 tablespoon salt
- fish sauce to taste
For the Fried Garlic Bits
- 1 head garlic, peeled and minced
- ½ cup oil
For the Homemade Broth
- In a deep pot over medium heat, heat oil. Add onions and garlic and cook until softened.
- Add chicken and cook, stirring occasionally, until it loses its pink. Lower heat, cover, and cook for about 8 to 10 minutes or until chicken releases its juices.
- Raise heat to high and add boiling water. Add carrots, celery, bay leaves, and peppercorns. Season with salt. Skim scum that accumulates on top.
- Lower heat again and simmer for 10 to 15 minutes or until chicken is cooked through.
- With a slotted spoon, remove chicken pieces from broth. Allow to cool to touch. Remove meat from bones and shred. Set aside chicken meat and keep warm.
- Return the bones to the pot and continue to cook at barely a simmer, uncovered, for about 30 to 40 minutes or until slightly reduced and the flavor is concentrated.
- Using a cheesecloth, strain liquid and discard bones and aromatics.
- Return the broth to the pot and bring to a boil. Season with fish sauce to taste.
For the Fried Garlic Bits
- In a small pan over low heat, heat oil. Add garlic and cook until golden and crisp. With a slotted spoon, remove toasted garlic and drain on paper towels.
- In a pot over medium heat, bring about 4 quarts of water to a boil. Briefly plunge egg noodles for about 10 to 15 seconds, gently shaking to loosen. Remove from water and drain well.
- Divide noodles equally in bowls. Add chicken meat, julienned carrots, shredded napa cabbage, and hard-boiled egg.
- Pour hot broth. Garnish with fried garlic bits and chopped onions. Serve hot.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”