Chicken Mami, Filipino Chicken Noodle Soup
Created by dienia b on February 14, 2016
- Servings: 4
- Prep Time: 15m
- Cook Time: 60m
- Recipe #22872
Ingredients
- 2 pounds boneless chicken breasts
- 1 package (8 ounce) egg noodles (thin noodles, cooked according to package instructions)
- 2 cups cabbage, chopped (Napa cabbage)
- 1/2 teaspoon garlic powder
- 1/4 cup spring onion, chopped
- 1/4 cup garlic (toasted)
- 8 cups chicken broth
- 2 carrots, sliced diagonally
- 1 tablespoon onion powder
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- Fish sauce (dash)
- 1 large egg (hard boiled, sliced)
How to Make
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Step 1: Pour-in chicken broth in a deep cooking pot.
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Step 2: Bring to a boil.
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Step 3: Add chicken breasts, onion powder, salt, pepper, and garlic powder.
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Step 4: Cover and simmer for 30 to 40 minutes.
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Step 5: Note: add a little water if necessary.
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Step 6: Poach carrots for 5 minutes.
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Step 7: Poach cabbage just until it turns bright green.
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Step 8: Turn off heat.
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Step 9: Remove the chicken breasts and slice as thin as possible.
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Step 10: In a wide individual serving bowl, arrange the cooked noodles, chopped Napa cabbage, carrot strips, boiled egg, chicken, spring onions, and toasted garlic. Pour-in the hot broth.
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Step 11: Dash fish sauce.
Nutritional Facts
- Serving Size: 1 (863.5 g)
- Calories 681.2
- Total Fat - 13 g
- Saturated Fat - 3.4 g
- Cholesterol - 292.7 mg
- Sodium - 2716.6 mg
- Total Carbohydrate - 52.5 g
- Dietary Fiber - 4.8 g
- Sugars - 5.2 g
- Protein - 84.8 g
- Calcium - 146.3 mg
- Iron - 6.5 mg
- Vitamin C - 23.2 mg
- Thiamin - 0.9 mg