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Chicken Mami Recipe (Filipino Chicken Noodle Soup)

A Filipino noodle soup with chicken, noodles, and a clear broth.
Course Main Course, Snack, Soup
Cuisine Filipino
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8
Calories 394kcal
Author Nora Rey
Cost $8-$12

Equipment

  • Large pot
  • Medium pot
  • Strainer

Ingredients

  • 2 chicken breasts bone-in, skin-on
  • 1 3-inch piece ginger thinly sliced
  • 1 medium onion roughly chopped
  • 6 cloves garlic smashed
  • 3 scallions white and green parts separated
  • 1 teaspoon whole black peppercorns
  • 2 bay leaves
  • 1 star anise
  • 1 tablespoon fish sauce more to taste
  • 1 tablespoon chicken base or bouillon more to taste
  • 12 cups water more as needed
  • Neutral oil for sautéing

For serving:

  • 1 pound fresh mami noodles (or egg noodles) more as needed
  • 3 to 4 cups napa or regular cabbage sliced
  • 3-6 boiled eggs halved
  • Scallions sliced
  • Fried garlic or fried shallots optional
  • Calamansi or lemon optional
  • Chili oil optional

Instructions

  • Sauté the ginger in oil over medium heat until lightly browned. Add onion, garlic, white parts of the scallions, peppercorns, bay leaves, and star anise. Season with salt and sauté for a few minutes.
  • Season chicken with salt. Add to the pot and cook until lightly browned.
  • Add water and bring to a boil. Skim off foam, then add fish sauce and chicken base.
  • Lower heat and cover. Simmer for about 20 minutes, or until chicken is cooked through. Do not overcook.
  • Transfer chicken to a plate. Shred or slice when cool enough to handle. Return bones to the pot and simmer a few more minutes, if you like.
  • Strain broth and keep hot. Taste and adjust seasoning.
  • Cook noodles according to package directions. Drain well.
  • Divide noodles into bowls. Top with chicken, cabbage, scallions, and boiled eggs.
  • Ladle hot broth over top. Add fried garlic or shallots, if using. Serve with calamansi or lemon and chili oil.

Notes

  • Noodles: I used fresh mami noodles, but fresh or dried wheat noodles or egg noodles also work well.
  • Chicken: I used bone-in chicken breast. You can also use boneless breast, thighs, or 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 helps boost the broth since the chicken isn’t simmered for hours.
 
Cooking Tips
  • Brown the ginger and chicken first for more flavor.
  • Don’t overcook the chicken so it stays tender.
  • Skim and strain the broth for a cleaner soup.
  • Keep the broth very hot when pouring.
  • Don’t overcook the noodles.
  • Assemble just before serving.

Nutrition

Calories: 394kcal | Carbohydrates: 45g | Protein: 23g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 154mg | Sodium: 451mg | Potassium: 475mg | Fiber: 3g | Sugar: 3g | Vitamin A: 226IU | Vitamin C: 13mg | Calcium: 69mg | Iron: 2mg