Chicken Mami Soup
Chicken Mami Soup is a Filipino noodle soup built on a clear chicken broth simmered with onion and a chicken bouillon. Fresh egg noodles go into the bowl with shredded chicken, Napa cabbage, julienned carrot, and a boiled egg, then hot broth is poured over everything.
Servings: 4 people
Calories: 758kcal
Cost: $
Equipment
- 1 Cooking pot Holds 2 quarts of water plus the chicken with room to simmer.
- 1 Small pan For toasting the garlic slowly in oil.
- 1 Fine mesh strainer Separates the toasted garlic from the garlic oil.
- 1 Second pot For blanching the fresh noodles so the broth stays clear.
Ingredients
- 12 oz bone-in chicken breast
- 1 Knorr Chicken Cube
- 1 lbs fresh noodles miki or fresh egg noodles
- 2 cups Napa cabbage chopped
- 3 pieces eggs boiled
- 1 cup carrot julienned
- 1 cup green onions chopped
- 1 pieces onion cut into wedges
- 1 head garlic crushed
- 2 quarts water
- 1/2 cup cooking oil
- Salt and ground black pepper to taste
Instructions
- Put the chicken breast, onion, and 2 quarts of water in a cooking pot. Let it boil.12 oz bone-in chicken breast, 1 pieces onion, 2 quarts water
- Add the Knorr Chicken Cube. Lower the heat and cook the chicken for 40 minutes.1 Knorr Chicken Cube
- Make the toasted garlic while the chicken cooks. Combine the crushed garlic and cooking oil in a small pan. Cook over low heat, stirring, until the garlic turns golden brown. Strain the garlic and set it aside. Save the garlic oil for later use.1 head garlic, 1/2 cup cooking oil
- Boil 1 quart of water in a separate pot. Add the fresh noodles and cook for 1 minute. Drain the noodles and divide them between serving bowls. Add the Napa cabbage, carrot, and boiled eggs.1 lbs fresh noodles, 2 cups Napa cabbage, 3 pieces eggs, 1 cup carrot
- Remove the chicken from the pot. Separate the meat from the bone and let it cool for a few minutes. Slice the chicken into serving pieces.12 oz bone-in chicken breast
- Arrange the chicken in each bowl. Pour in the hot chicken broth. Top with green onions and toasted garlic. Season with salt and ground black pepper as needed. Share and enjoy!1 cup green onions, Salt and ground black pepper
Video
Notes
Broth ahead of time – Simmer the chicken, onion, and Knorr Chicken Cube a day early, then chill the broth overnight and lift off the fat cap before reheating. The broth tastes rounder on day two.
Garlic oil – Keep the reserved garlic oil in a small jar at room temperature for up to a week. A teaspoon drizzled over each bowl right before serving carries more aroma than the toasted bits alone.
Noodles stay separate – Cook and portion the noodles per bowl rather than holding them in the broth. Fresh miki keeps absorbing liquid, so a batch left sitting in the pot turns soft and thickens the soup.
Scaling – Doubling works with one adjustment: keep the water at 2 quarts per 12 oz of chicken so the broth stays concentrated, and blanch the noodles in two batches so the water returns to a boil quickly.
Boiled eggs – Nine minutes gives a fully set yolk that holds its shape when the hot broth hits it.
Nutrition
Calories: 758kcal | Carbohydrates: 85g | Protein: 33g | Fat: 33g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 46mg | Sodium: 1734mg | Potassium: 546mg | Fiber: 8g | Sugar: 13g | Vitamin A: 5741IU | Vitamin C: 20mg | Calcium: 90mg | Iron: 1mg