What makes Manchow soup different from other soups?

Manchow soup is a spicy, savory Indo-Chinese soup with a thickened broth, lots of finely chopped veggies, aromatics like ginger and garlic, and a tangy heat from sauces and pepper. It’s traditionally topped with crispy fried noodles for contrast.

Can I adjust the spice level?

Yes! Green chili, chili sauce, and pepper all contribute heat. Reducing or omitting some of these ingredients will make the soup milder.

How do I thicken chicken manchow soup without lumps?

A cornstarch slurry (cornstarch mixed with cold water) is used if you want to thicken the broth. Add it slowly while stirring to avoid lumps

Why is my soup too thick or gummy?

If too much cornstarch was added, it can become overly thick. Add a little extra broth or water while simmering to loosen it to your desired consistency.

Can I make this vegetarian?

Yes! Simply replace chicken with more vegetables or tofu and use vegetable stock instead of chicken stock. The soup will still be hearty and flavorful.

What if I don’t have crispy noodles?

Crispy fried noodles are classic, but you can also serve the soup without them or replace them with crunchy toppings like wonton strips!

How do I store leftovers?

Cool the soup and refrigerate it in an airtight container. The soup will thicken as it cools; just loosen it with a splash of broth or water when reheating.

Can I freeze chicken manchow soup?

Yes, freeze the soup (without the crispy noodles) in a freezer-safe container for a few months. Thaw in the fridge overnight and reheat gently, adding extra liquid if needed!

Chicken Manchow Soup [Healthy One Pot Meal]

Name: Chicken Manchow Soup.
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Chinese
Ingredients: 2 tablespoons extra-virgin olive oil; ½ cup yellow onion, small dice; 2 tablespoons fresh ginger, peeled then minced; 2 tablespoons (4-6 cloves) fresh garlic, peeled then minced; 1 serrano chili pepper (or similar spicy pepper), thinly sliced; 3/4 pound boneless skinless chicken thighs, diced; 1 ½ teaspoons pure cane sugar; 1/2 teaspoon fine sea salt; 1/2 teaspoon black pepper; ½ cup celery, small dice; ½ cup carrots, small dice; ½ cup scallions (white and green parts), sliced; ½ cup mushrooms (I use baby bellas but any will work), small dice; ½ cup green beans, small dice – same size as other veggies; ½ small head green cabbage, diced; 1/4 cup low-sodium soy sauce; 3 tablespoons white vinegar; 6 cups unsalted chicken bone broth (homemade is best, or use store-bought); La Choy Crispy Chow Mein Noodles; Cilantro, chopped; Extra scallions, thinly sliced (optional); Extra Serranos, thinly sliced (optional); Hot chili oil (optional)

Description

Chicken Manchow Soup is a broth soup loaded with fresh vegetables, chicken, soy sauce, vinegar, and chicken bone broth. It is topped with crispy fried chow mein noodles and garnished with cilantro.

Ingredients

Units Scale

2 tablespoons extra-virgin olive oil
1/2 cup yellow onion, small dice
2 tablespoons fresh ginger, peeled then minced
2 tablespoons (4-6 cloves) fresh garlic, peeled then minced
1 serrano chili pepper (or similar spicy pepper), thinly sliced
3/4 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 (I use baby bellas but any will work), small dice
1/2 cup green beans, small dice - same size as other veggies
1/2 small head green cabbage, diced
1/4 cup low-sodium soy sauce
3 tablespoons white vinegar
6 cups unsalted chicken bone broth (homemade is best, or use store-bought)

GARNISH/TOPPINGS:

La Choy Crispy Chow Mein Noodles
Cilantro, chopped
Extra scallions, thinly sliced (optional)
Extra Serranos, thinly sliced (optional)
Hot chili oil (optional)

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Instructions

First, gather all the ingredients and chop/dice/mince/peel, etc. Heat a Dutch oven or large soup pot over medium heat and drizzle in the olive oil. Once heated, add in the yellow onion, ginger, garlic, and serrano and sauté for a couple of minutes, ensuring the garlic doesn’t burn (keep an eye on it and turn the heat down if it starts to brown).
Add in the chicken thighs, sugar, salt, and pepper and sauté until the chicken is cooked and no longer pink.
Add in the celery, carrots, scallions, mushrooms, green beans, and cabbage. Pour in the soy sauce and vinegar, and sauté for about 5 minutes.
Pour in the chicken bone broth, cover, and simmer the soup over medium/low heat for at least 20 minutes, but if you have time, an hour or more is better. This will allow the flavors to develop even more!
Ladle the soup into the bowls and garnish with dried chow mein noodles and cilantro, along with scallions, extra serranos, and/or hot chili oil (optional). Enjoy!

Equipment

Dutch Oven

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Notes

Watch me make the soup on Instagram or Facebook!
Please read the entire post above for detailed information on the purpose of each ingredient, health benefits, how to make homemade chicken bone broth, and more!
Chicken Manchow Soup is sometimes thickened with corn starch or corn flour. I personally like the soup left as a thin broth. If you’d like to thicken the soup a bit, make a cornstarch slurry and stir it into the soup towards the end (see: How to Make a Cornstarch Slurry).

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Dishes, Soups
Method: Stovetop
Cuisine: Chinese