When the temperature drops, I look for something warm, comforting and familiar. This is where chicken mami soups come in.
The Philippines doesn’t have four seasons, and the temperature doesn’t change much throughout the year. It is always hot and humid. What the country has is two seasons, wet and dry, rainy season and summer season. Basically that means continuous rains and dry months. During the rainy season, there are certain dishes Filipinos love to have in the comfort of their homes while watching the outside world get completely wet.
Locally known as chicken mami, this noodle soup is like your basic noodle soup, and for every Filipino, it has a special spot reserved on the table when the rains start pouring. A good soup would use homemade chicken broth, but when there is a time constraint, a good store-bought broth would be delicious too. Mixed with fresh vegetables, chicken, egg noodles, hard-boiled eggs and toasted garlic, chicken mami can be your next favorite soup.
Filipino chicken egg noodle soup (chicken mami) recipe
There are different kinds of Asian chicken noodle soups, but this one is very close to home because this is what I grew up loving in the Philippines.
Prep time: 15 minutes | Cook time: 45 minutes | Total time: 1 hour
- 6 cups chicken broth (homemade or store-bought)
- 2 large, boneless chicken thighs
- Pepper and salt
- 8 ounces egg noodles
- Olive oil
- 3 garlic cloves, finely chopped
- 2 cups shredded cabbage (1/4 head)
- 1 medium carrot, peeled and julienned
- 3 spring onions, sliced
- 4 hard-boiled eggs, peeled and sliced
- Fish sauce (optional)
- Lemon juice (optional)
- Over medium heat, bring the chicken broth to a boil, and then add the chicken thighs. Cook for 40 minutes or until tender and cooked through. Season with pepper and salt if still needed. When they are cooked, remove them from the broth, and then slice the meat. Set aside.
- While waiting for the chicken to cook, prepare the noodles. Over medium to high heat, bring a pot of water to a boil. When it boils, cook the noodles for the number of minutes indicated on the package. Drain when cooked, and then distribute them into 4 individual soup bowls.
- In a small saucepan with olive oil over low-medium heat, toast the garlic until golden brown. When toasted, transfer it to a plate with paper towel to absorb the oil.
- In the individual soup bowls, on top of the noodles, place the chicken, cabbage, carrots, spring onions, eggs and toasted garlic.
- When ready to serve, pour the hot chicken broth into the individual soup bowls.
- If you want the soup to be tastier, add a few drops of fish sauce and lemon juice.
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