Chicken Mami

2.90 from 19 votes

Keep warm and nourished with this Filipino-style noodle soup! Chicken mami made with fresh egg noodles and tasty toppings, is hearty, full of flavor, and the ultimate comfort food. It's delicious and satisfying as a midday snack or light lunch.

Prep Time10

Cook Time1 30

Total Time1 40

Course: Main Course, Soup

Cuisine: Filipino

Servings: servings

Calories: 343kcal

Author: Lalaine Manalo

Ingredients

1 package (16 ounces) fresh egg noodles or mami
7 cups homemade broth

Toppings

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

US Customary - Metric

Instructions

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.

Assembly

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.

Notes

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.

Nutrition