Chicken Lomi Recipe: Filipino Comfort in a Bowl

This Filipino noodle soup delivers comfort in every warm, savory spoonful.

I developed this version after tasting authentic lomi in Manila, focusing on the thick egg noodles and rich chicken broth. The dish comes together with simple ingredients but creates layers of flavor that feel anything but basic.

The secret lies in the chewy noodles and perfectly seasoned broth, both of which absorb the flavors of garlic, ginger, and chicken. Each bowl offers a satisfying balance of textures and tastes that hit the spot.

Serve hot with calamansi or lemon on the side for that essential citrus brightness.

Ingredients for Chicken Lomi

Thick egg noodles and rich chicken broth create this comforting Filipino soup with familiar ingredients.

The chicken thighs are key here—bone-in, skin-on adds more flavor, but boneless, skinless works for convenience (just trim visible fat). Asian markets carry the authentic thick egg noodles, but udon or fresh egg noodles from the refrigerated section at Whole Foods make a fine substitute. For the broth, homemade chicken stock elevates the dish, though quality store-bought is acceptable in a pinch.

No fresh ginger? Ground ginger at half the amount works, but fresh is ideal. Swap calamansi with lime or lemon—the citrus brightness is non-negotiable. Fish sauce can be omitted for dietary reasons, but add an extra tbsp of soy sauce for balance. The cabbage can be Napa or savoy if green cabbage isn’t available (just adjust cooking time slightly).

This soup tastes even better the next day as the noodles soak up the broth. Store in the fridge for up to 3 days—reheat gently to avoid overcooking the noodles. Freezing isn’t recommended as the noodles turn mushy. Always serve with fresh calamansi or lemon wedges on the side.

Step-by-Step Instructions for Chicken Lomi

Here’s the method I use to build layers of savory flavor in this comforting noodle dish.

Step 1: Sauté Aromatics and Brown the Chicken

Heat the 2 tbsp vegetable oil in a large pot over medium-high heat. Add the finely chopped yellow onion, minced 6 cloves garlic cloves, and thinly sliced 1 piece fresh ginger. Sauté for 2-3 minutes until the onions turn translucent and the aroma fills your kitchen.

Add the bite-sized 1.5 lb chicken thighs and cook for 5-6 minutes, stirring occasionally, until the pieces are lightly browned on all sides. Season with 1 tsp salt and 0.5 tsp black pepper. This browning step develops deep flavor in the base of your lomi.

Step 2: Simmer Chicken in Broth

Pour in the 6 cups chicken broth, 3 tbsp soy sauce, and 2 tbsp fish sauce. Stir to combine and bring to a gentle boil. Reduce heat to medium-low and let the chicken simmer for 15-20 minutes until fully cooked through.

You’ll know it’s ready when the chicken pieces are tender and the broth has taken on a rich, golden color. Skim off any foam that rises to the surface for a cleaner broth. This creates the flavorful liquid that will infuse your noodles.

Step 3: Add Vegetables and Noodles

Add the julienned 2 whole carrots and thinly sliced 2 cups green cabbage to the pot. Cook for 3-4 minutes until the vegetables begin to soften but still retain some bite. The cabbage should turn vibrant green, not gray.

Stir in the 8 oz fresh egg noodles, ensuring they’re fully submerged in the broth. Cook for 5-6 minutes until the noodles are tender but still slightly chewy. The noodles will absorb much of the liquid, creating a thick, hearty consistency.

Step 4: Finish and Garnish

Taste and adjust seasoning if needed, though the soy and fish sauces should provide ample flavor. The noodles should be swimming in a rich, savory broth with the chicken and vegetables distributed throughout.

Ladle into bowls and garnish with the thinly sliced 4 whole green onions. Serve immediately with 2 whole calamansi or lemon wedges on the side for a bright, citrusy finish that cuts through the richness. This dish tastes best when served piping hot.

Make-Ahead Tips for This Dish

Prep Ahead Strategy

I always chop my onion, garlic, ginger, and cabbage the night before and store them in separate airtight containers. This cuts your active cooking time in half. The aromatics can even sit overnight—their flavors deepen when exposed to air. 💡

Broth Boost

Make your chicken broth up to 3 days ahead and refrigerate it. The fat will solidify on top, making it easy to skim off for a cleaner broth. I use Better Than Bouillon paste mixed with water when I’m short on time.

Noodle Prep

If using fresh egg noodles, keep them in the fridge unopened until ready to cook. For dried noodles, measure out your 8 oz portion and store in a sealed bag. Avoid pre-soaking, as they’ll turn mushy when cooked in the broth.

Partial Cook Method

Cook the chicken and broth base completely, then cool and refrigerate. The next day, reheat the broth, add fresh noodles and veggies, and finish cooking. This keeps the noodles from getting soggy. 🔥

Garnish Prep

Wash and slice your green onions and cut calamansi or lemon wedges a day ahead. Store them in small containers with damp paper towels to keep them crisp. This ensures vibrant, fresh garnishes for serving.

Reheating Tip

If making a full batch ahead, undercook the noodles slightly by 1-2 minutes. They’ll finish perfectly when reheated. Add a splash of water or broth to loosen the soup before warming on medium heat.

Frequently Asked Questions