Chicken Mami Recipe

Chicken Mami is a Filipino chicken noodle soup served in a rich flavorful chicken broth with egg noodles, chicken and trimmings like hard boiled egg, vegetable, green onion and toasted garlic.

Course Soup

Cuisine Asian, Filipino

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 410kcal

Ingredients

1 pound bone-in chicken thighs legs or breast (supplement with chicken neck, if available)
1 medium onion quartered
15 pieces peppercorn
6 cups water
1 ½ teaspoons salt
1 teaspoon garlic powder
1 small carrot julienned
2 cups cabbage julienned
4 hard boiled eggs cut in half
½ cup green onions
1 package egg noodles
¼ cup toasted garlic

US Customary - Metric

Instructions

In a pot, make chicken broth. Add 6 cups water, quartered onion, peppercorn, salt, garlic powder and chicken.
Bring to a boil and simmer until chicken is tender.
Remove chicken and shred chicken meat. Don’t turn off heat, return back chicken bones and continue simmering at very low heat for 30 minutes.
While chicken is cooking, cook hard boiled eggs.
Prepare carrot and cabbage, cut julienne.
Boil & simmer 5 cups water, place some egg noodles on a colander strainer spoon and dip noodles in simmering water for 1 to 2 minutes. Remove and drain water. Note: Read egg noodles cooking instruction on the package.
Place carrot and cabbage on colander strainer spoon and dip vegetable for 30 seconds.
In a bowl, add egg noodles and chicken. Serve toasted garlic, hard boiled eggs, carrot, cabbage and green onions on the side. Let people add the trimmings they like.
Season broth with salt, if needed. Pour broth in egg noodle mixture. Serve hot. Enjoy!

Video

Notes

Dip only enough noodles you can consume. They tend to stick to each other if exposed to air.
If you have leftover broth, refrigerate up to 3 days or freeze for a month.

Nutrition