Description
Chicken Manchow Soup is a flavorful Indo-Chinese soup featuring tender chicken thighs, mixed vegetables, and a savory broth infused with ginger, garlic, and soy sauce. This hearty soup is garnished with crispy chow mein noodles and fresh herbs, delivering a perfect blend of spicy and umami flavors in a comforting bowl.
Ingredients
Units
Scale
Main Ingredients
- 2 tablespoons extra-virgin olive oil
- 1/2 cup yellow onion, small dice
- 2 tablespoons fresh ginger, peeled then minced
- 2 tablespoons fresh garlic, peeled then minced
- 1 serrano chili pepper, thinly sliced
- 1/2 pound boneless skinless chicken thighs, diced
- 1 1/2 teaspoons pure cane sugar
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon black pepper
- 1/2 cup celery, small dice
- 1/2 cup carrots, small dice
- 1/2 cup scallions (white and green parts), sliced
- 1/2 cup mushrooms (baby bellas preferred), small dice
- 1/2 cup green beans, small dice
- 1/2 small head green cabbage, diced
- 1/4 cup low-sodium soy sauce
- 3 tablespoons white vinegar
- 6 cups unsalted chicken bone broth
Garnish/Toppings
- La Choy Crispy Chow Mein Noodles
- Cilantro, chopped
- Extra scallions, thinly sliced (optional)
- Extra serranos, thinly sliced (optional)
- Hot chili oil (optional)
Instructions
- Prepare Ingredients: Gather all ingredients and chop, dice, mince, and peel accordingly to have everything ready before cooking.
- Sauté Aromatics: Heat a Dutch oven or large soup pot over medium heat. Add the olive oil, then sauté the yellow onion, minced ginger, garlic, and sliced serrano chili pepper for about 2 minutes, stirring frequently to avoid burning the garlic.
- Cook Chicken: Add diced chicken thighs to the pot along with sugar, salt, and black pepper. Sauté until the chicken is fully cooked and no longer pink, about 5-7 minutes.
- Add Vegetables and Seasonings: Stir in celery, carrots, scallions, mushrooms, green beans, and diced cabbage. Pour in the soy sauce and white vinegar, then sauté all together for about 5 minutes to meld the flavors.
- Simmer Soup: Pour in the unsalted chicken bone broth. Cover the pot and let the soup simmer over medium-low heat for at least 20 minutes, but ideally for an hour or more to develop deeper flavor.
- Serve and Garnish: Ladle the hot soup into bowls. Top each serving with La Choy Crispy Chow Mein Noodles, chopped cilantro, and optional garnishes such as extra scallions, serrano slices, and hot chili oil. Enjoy immediately for best taste.
Notes
- Using homemade chicken bone broth enhances the soup’s depth but store-bought low-sodium broth works well too.
- Adjust the heat level by varying the amount of serrano chili or substituting milder peppers.
- The soup reheats well and flavors may deepen after sitting overnight.
- For a vegetarian version, substitute chicken broth with vegetable broth and replace chicken with tofu or additional mushrooms.
Nutrition
- Serving Size: 1.5 cups
- Calories: 180
- Sugar: 3g
- Sodium: 550mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 55mg
