Filipino Chicken Noodle Soup
Filipino Chicken Noodle Soup is a Pinoy noodle soup made with round miki noodles, chicken, chicken liver, and crumbled bacon in a broth seasoned with patis.
Servings: 3 people
Calories: 1250kcal
Cost: $
Equipment
- 1 Cooking pot Use a wide pot so the miki noodles have room to move once they go in.
Ingredients
- 1 lb. chicken cut into small serving pieces
- 1/2 cup chicken liver chopped
- 4 pieces bacon cooked and crumbled
- 1 lb. round miki noodles
- 1/2 small cabbage core removed and chopped
- 1 medium carrot julienned
- 1 medium yellow onion diced
- 4 cloves garlic crushed
- 1/4 cup green onions chopped
- 4 cups chicken broth
- 2 cups water
- 2 tablespoons fish sauce patis
- 2 tablespoons cooking oil
Instructions
- Heat the cooking oil in a pot.2 tablespoons cooking oil
- Sauté the garlic and onion until the onion softens.4 cloves garlic, 1 medium yellow onion
- Add the chicken. Cook for 3 to 5 minutes, or until the outside turns light brown.1 lb. chicken
- Add the chicken liver. Continue cooking for 2 minutes.1/2 cup chicken liver
- Pour in the water and chicken broth. Let the liquid boil. Cover the pot and simmer for 30 minutes, or until the chicken becomes tender.2 cups water, 4 cups chicken broth
- Add the bacon, carrot, and cabbage. Stir and cook for 5 to 8 minutes.4 pieces bacon, 1 medium carrot, 1/2 small cabbage
- Pour in the fish sauce and stir.2 tablespoons fish sauce
- Add the miki noodles. Cook for 5 to 7 minutes, or until the noodles are done. Add more chicken broth or water if the soup becomes too thick.1 lb. round miki noodles
- Stir in the green onions.1/4 cup green onions
- Transfer to serving bowls. Serve hot. Share and enjoy!
Video
Notes
Scaling – When you double the recipe, move to a wider pot rather than a taller one. Miki needs surface area to move around, and a crowded pot makes the strands clump together.
Patis brands – Rufina and Datu Puti are the ones sold in most Filipino groceries. Red Boat is the easiest to find in mainstream US supermarkets and runs saltier, so start with less and taste.
Serving variation – Crushed chicharon over the top just before serving gives the bowl crunch and a bit of pork flavor, the way batchoy is finished.
Leftover noodles – Drain any leftover noodles from the broth and stir fry them the next day with a little garlic and soy sauce. They pick up more flavor as a fried noodle dish than they do reheated in soup.
Nutrition
Calories: 1250kcal | Carbohydrates: 126g | Protein: 65g | Fat: 53g | Saturated Fat: 14g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 23g | Trans Fat: 0.3g | Cholesterol: 402mg | Sodium: 2517mg | Potassium: 1309mg | Fiber: 10g | Sugar: 12g | Vitamin A: 8322IU | Vitamin C: 72mg | Calcium: 186mg | Iron: 9mg