Chicken Mami Recipe (Filipino Chicken Noodle Soup)

Chicken mami is a Filipino noodle soup with shredded chicken, noodles, and a clear, flavorful broth.

This version is simple but full of flavor, with lots of ginger and a little star anise in the broth.

It's the kind of soup I like making when I want something warm and easy to put together.

Ingredients You'll Need

Notes and Substitutions

• Noodles: I used fresh mami noodles, but fresh or dried egg noodles also work well.
• Chicken: I used bone-in chicken breast for a cleaner, lighter broth. It cooks fairly quickly and still gives good flavor. You can also use boneless breast, thighs, or even leftover cooked chicken.
• Star anise: Optional, but it adds a little extra flavor to the broth. Use just one so it doesn't overpower the soup.
• Chicken base or bouillon: This is a shortcut to make the broth taste better. Since we're not simmering the chicken for hours, it helps add more flavor faster.

How to Make Chicken Mami (Step-by-Step)

Step 1: Sauté the aromatics

Heat 2 tablespoons neutral oil in a pot over medium heat.

Add a 3-inch piece of ginger (thinly sliced) and sauté until lightly browned and fragrant.

Add 1 medium onion (roughly chopped), 6 cloves garlic (smashed), and the white parts of 3 scallions (cut into large pieces).

Add 1 teaspoon whole black peppercorns, 2 bay leaves, and 1 star anise. Season with salt and sauté for another few minutes.

Step 2: Brown the chicken

Season 2 bone-in, skin-on chicken breasts generously with salt on all sides.

Add them to the pot and cook just until lightly browned.

Step 3: Add the water and seasonings

Pour in about 12 cups water and bring to a boil. You can start with less and add more later.

Skim off any foam that rises to the top.

Add 1 tablespoon fish sauce and 1 tablespoon chicken base or bouillon.

Lower the heat and cover. Simmer for about 20 minutes, or until the chicken is cooked through.

Don't overcook it, or it can dry out. If needed, check the thickest part to make sure it's no longer pink.

Taste the broth and season more as needed.

Step 4: Remove the chicken

Transfer the chicken to a plate and let it cool slightly.

Once cool enough to handle, remove the meat from the bones and shred or slice it into serving pieces.

As an option, you can return the bones to the pot and simmer for a few more minutes for more flavor.

Step 5: Strain the broth

Strain the broth into another pot or large bowl and discard the solids. Keep the broth hot over low heat.

Step 6: Cook the noodles and prep the vegetables

Bring a pot of water to a boil.

Cook 12 ounces fresh egg noodles for about 3 minutes, or according to the package directions. Drain well.

Step 7: Assemble the bowls

Divide the noodles into serving bowls. Top with the chicken, cabbage, scallions, and boiled eggs.

Step 8: Add the hot broth and serve

Bring the broth back to a boil, then ladle it very hot over the noodles and toppings. The heat will soften the cabbage.

Top with fried garlic or fried shallots, if using.

Serve with calamansi or lemon and chili oil on the side.

Cooking Tips

• Brown the ginger and chicken first: It adds more flavor to the broth.
• Don't overcook the chicken: Simmer just until done so it stays tender.
• Skim the broth: This keeps it clear and cleaner-tasting.
• Strain the broth: For a smooth, clear soup.
• Keep the broth very hot: It should be boiling when poured over the noodles.
• Don't overcook the noodles: Cook just until done so they don't get mushy.
• Assemble just before serving: The noodles will soak up the broth as they sit.

What to Serve with Chicken Mami

• Siopao: Soft steamed buns filled with meat.
• Lumpia: Crispy fried spring rolls with meat or vegetables.
• Siomai: Steamed dumplings usually filled with pork and shrimp.
• Tokwa't baboy: Fried tofu and pork in a soy-vinegar sauce.
• Pandesal: Soft bread rolls that go well with the broth.
• Empanada: A pastry filled with meat and vegetables.
• Kikiam or fish balls: Fried street food favorites served with dipping sauce.

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