Chicken Mami soup is basically chicken soup with fresh yellow egg noodles, topped with shredded chicken pieces, slices of boiled eggs and green onions.
Depending on one's preference, mild-tasting veggies such as carrots and pechay or bok choy can be added to add texture.
Though nothing fancy with the dish, this chicken noodle soup is the perfect dish when you have colds or flu, or even just enjoyed with its perfect partner : siopao.
The soup is the base of this recipe. If you want a good mami soup, a canned soup will not give you the same result.
And as in any good soup, it takes more than boiling chicken, water, salt and pepper.
Restaurants make their broths from scratch, simmering them for hours to concentrate the flavor.
For this recipe, I added carrots, onions and celery in the broth -- that's what the French calls mirepoix (pronounced mir-pwah).
These 3 ingredients add depth to an otherwise plain mami soup. Once cooked, the liquid is then strained to get a clear broth.
YOUR CHICKEN MAMI SHOPPING LIST:
IN THE PANTRY:
PREPARATION TIME : 10 minutes
COOKING TIME : 10 minutes
1 Make the chicken broth by boiling the cut-up chicken pieces with onion, carrots, celery, garlic, salt and pepper. Simmer for 35-45 minutes.
2 Remove chicken pieces, and strain the broth.
3 Shred the meat separating the white from the dark meat once the chicken has cooled down a bit.
4 In a separate pot, boil 6 cups of water and blanch the cooked egg noodles for 1-2 minutes to remove excess oil and drain.
5 Portion the noodle on individual bowls, pour hot chicken broth, then top with shredded chicken pieces, green onions, fried garlic and boiled eggs.
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