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Chicken Mami 3
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5 from 1 vote

Chicken Mami (Filipino Chicken Noodle Soup)

This heartwarming chicken noodle soup dish is perfect whether it’s cold or raining outside or when you just need something soothing that warms the soul
Prep Time20 mins
Cook Time1 min
Course: Breakfast, Main Course, Snack, Soup
Cuisine: Chinese, Filipino
Servings: 4 people
Author: Pam from PinoyBites


  • 1 - 1 ½ lbs bone-in chicken thighs or breast*
  • Extra chicken bones optional
  • 1 Tablespoon sea salt
  • ½ teaspoon whole black peppercorns
  • 1 onion quartered
  • 1 pack 450g - 550g thin egg noodles (Shanghai noodles), rinsed and drained well
  • 1 small carrot sliced into very thin, long strips
  • 1 cup green cabbage very thinly sliced**
  • Boiled eggs soft or hard
  • 1 head of garlic finely chopped (for crispy garlic bits)
  • ½ cup canola oil for crispy garlic
  • Green onion slices
  • Patis fish sauce , seasoning

Here's How:

  • Fill a large stock pot with about 8-10 cups of water (depending on how much meat you have). Add the chicken, additional bones (if using) and onion and season with salt and peppercorns. Bring to a boil using medium heat. Skim off the scum as it starts to boil and lower the heat and simmer for 30 minutes. Separate the cooked meat pieces and place the bones back to the pot and continue simmering using the lowest heat while you prepare the rest of the ingredients (about 30 minutes). Taste and add salt or patis, if needed. Turn off heat.
  • In a small frying pan, add the chopped garlic and canola oil. Turn the heat on to medium-low and cook until garlic bits are golden and crunchy. Watch carefully so the garlic won’t burn. Transfer to a small bowl (both garlic and oil)
  • Prepare 3-4 heatproof bowls and equally place the drained noodles. Arrange carrots, cabbage and chicken strips around it. Strain the chicken broth using a very fine sieve and bring to a boil. Gently pour simmering broth on each bowl, top fried garlic bits (with a little oil), sliced egg and garnish with green onion slices. Serve while very hot!


*Bone-in chicken packs a lot more flavour in your soup than the boneless ones.
**Other vegetables can be used as topping like bok choy, spinach, kale, etc.
***If you are really pressed for time, you can use a good chicken broth like Better Than Bouillon roasted chicken soup base. That’s the only brand I can recommend because I use it all the time.