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Chicken Soup with Misua and Patola
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5 from 1 vote

Chicken Soup with Misua and Patola

This is a recipe for Chicken Soup with Misua and Patola.
Prep Time5 mins
Cook Time50 mins
Total Time55 mins
Course: Chicken
Cuisine: Filipino
Servings: 4
Author: Vanjo Merano


  • 6 to 8 ounces chicken breast
  • 2 ounces miswa flour noodle
  • 1 small patola luffa, sliced crosswise
  • 1 Knorr chicken cube
  • 1 cup hot pepper leaves
  • 1/2 cup chopped scallions
  • 3 cloves crushed garlic
  • 1 medium yellow onion chopped
  • 7 cups water
  • 2 tablespoons fish sauce
  • 1/4 teaspoon ground black pepper
  • 3 tablespoons cooking oil


  • Pour 5 cups water in a cooking pot. Let boil.
  • Add the chicken breast. Cover and then boil for 15 to 18 minutes in medium heat.
  • Remove the chicken breast from the pot. Let it cool. Save the water (this is now the chicken stock) for later use.
  • Discard the skin and separate the chicken meat from the bone. Shred the chicken using your hands. Set aside.
  • Heat oil in the same cooking pot.
  • Once the oil gets hot, saute the garlic until it turns light brown.
  • Add the onion. Continue to saute until tender.
  • Add the shredded chicken. Saute for 2 minutes.
  • Pour the chicken stock into the pot (This is the water used to boil the chicken) and add the remaining water. Let boil.
  • Add Knorr chicken cube. Stir. Cover and cook in medium heat for 12 minutes.
  • Put the patola and hot pepper leaves in the cooking pot. Cook for 5 minutes.
  • Add the miswa. Cook for 2 minutes.
  • Add the scallions, fish sauce, and ground black pepper.Cook for 2 minutes.
  • Transfer to a serving bowl.
  • Serve. Share and enjoy!


Serving: 4g