Chicken mami recipe
This wholesome chicken noodle soup is the ultimate comfort food all year round. It contains yummy noodles and a variety of hearty toppings.
Servings 4 people
Cost $5
Ingredients
- 1½ lb chicken breast or chicken thighs (bone-in thighs)
- 7-10 cups water depending on pot size
- egg noodles or Shanghai noodles rinsed and drained
- 1 tbsp salt & pepper to taste
topping:
- 2 eggs boiled & sliced in quarter slices
- 1 onion quartered
- 1 napa cabbage thinly sliced
- 2 small carrots thinly sliced
- 1 handful fried garlic chips
- green onions chopped
- 1 tbsp Patis fish sauce
Instructions
- Fill your pot with 7-10 cups of water.
- Add in your chicken bones or chicken breast, onion, and seasonings.
- Bring to a boil on medium heat.
- You can remove any soup scum at this point and let the soup simmer for approximately 30 minutes.
- Remove the cooked meat and shred it into small pieces and place it on a plate for later use. You can put the bones back into the soup and let it simmer for another 30 minutes on low heat.
- In a separate pot boil your noodles as directed on the packaging.
- While the noodles cook, boil two eggs for about 3 or 4 minutes.
- Slice the carrots and cabbage into thin strips and distribute them evenly in your serving bowls.
- Once the soup is ready, place the cooked noodles, and shredded chicken into serving bowls, and pour hot soup over them.
- Now slice the egg into quarters and add to each bowl.
- Add garlic chips, the spring onion, and patis.
