Chicken Manchow Soup Recipe – The Yummy Delights

Chicken Manchow soup recipe – A hot & spicy chicken soup from Chinese cuisine made with shredded chicken, egg, vegetables, broth, and sauces. A warm bowl of this Manchow soup is perfect for cold winter nights. It is a complete meal in itself that can be made within 30-minutes.

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I love to make soups. They can be made easily, are healthy and leftovers can be enjoyed the next day. Similar soup recipes that you might like are Pumpkin Soup, One-pot minestrone soup, and Thai Chicken Soup.

In this recipe post, I am sharing how to make restaurant-style chicken Manchow soup at home. All the tips and tricks to make perfect Manchow soup is shared in the post below.

But making this chicken soup requires some preparations to be done. The only time-consuming task is chopping the vegetables. You can use a vegetable chopper to ease the process.

What is chicken Manchow soup?

Chicken Manchow soup is one of the popular chicken soups from Chinese cuisine. It is made with stir-fried vegetables, broth, sauces, shredded chicken, and eggs.

The recipe adapts Chinese cooking techniques and sauces but the taste suits the Indian palate. This soup is loaded with lots of flavors. It is spicy, tangy, and sweet.

Manchow soup is one of the popular soups sold here at Chinese street stalls and restaurants. They serve the Manchow soup with fried noodles on top. That’s my favorite part of the soup.

You can serve it as a starter with Hakka noodles or Fried rice.

You may also like these other popular soups & stews recipes from this website

• Thai Chicken Soup
• Chicken Noodle Soup
• Mediterranean Chicken Stew
• One-pot Minestrone Soup
• Healthy Chicken Stew
• Pumpkin Soup

About this recipe

• Quick & easy to make – Saute the vegetables, add broth, cooked chicken, eggs & flavor with sauces. The soup is ready.
• Easy to customize – see the ingredient list below for alternative ingredients. You can add or skip the ingredients as per your taste.
• Make ahead recipe – You can make it ahead of time. Let it cool down completely. Store it in an airtight container in the refrigerator. Stays good for 2 days.
• Meal Prep – Chop the vegetables except for the Mushroom in advance. Store them in an airtight container. Stays good for 5 days. Same way, cook and shred the chicken. Store it in an airtight container. Freeze it. Stays good for a month. Reserve the chicken broth. You can freeze it. Stays good for a month. You can cook the noodles in advance. Fry them. Let it come to room temperature. Store it in an airtight container. Stays good for 2 days.

Manchow Soup Ingredients and Substitutions

• Ginger & garlic – Basics of Asian cuisine. It gives a nice aroma and flavor to the soup.
• Green chilies – It adds spiciness to the sauce. Add it as per taste. Skip, if you prefer less spicy or if you are making it for kids.
• Spring onions – Both white & green part is used to make the soup.
• Onion – One small red onion is used. If not available, skip it.
• Vegetables – I have used carrots, bell pepper (green, yellow, and red), and cabbage. You can add any vegetables of your choice like corn, beans, etc.
• Button Mushrooms – It gives a meaty flavor & also add protein to the soup. You can substitute it with Paneer (Indian cottage cheese) or Tofu. Or skip it.
• Flavoring – black pepper powder, salt & sugar. Sugar balances the overall flavor.
• Sauces – soy sauce and chili sauce. I have used both dark and light soy sauce. To substitute, you can also use regular soy sauce or just add dark soy sauce.
• Chicken – I have used boneless skinless chicken breast. You can also use chicken thighs.
• Egg – Acts as a thickener and flavors the soup.
• Chicken broth – Chicken broth adds flavor to the soup. It is easy to make the broth. I have shared the recipe below. I suggest adding it as it gives a very nice flavor to the soup. You can substitute it with normal water. But then add 2 chicken stock cubes to add flavor to it.
• Cornflour slurry – It helps to thicken the chicken soup. You can substitute it with potato starch.
• Vinegar – I have used rice vinegar. You can add regular vinegar. It gives a slight tangy punch to the taste buds. You can substitute it with lemon juice.
• Fresh herbs – Cilantro or coriander leaves add a fresh flavor to the soup. Indian street-style Manchow soup is incomplete without coriander leaves. I suggest adding this for flavor.

For the detailed list of ingredients & their measurements, please check out the recipe card below.

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Tips to make Best Manchow Soup

• Sprinkle cornflour over the cooked noodles and toss it well before you fry them. Cornflour will absorb the excess moisture from the noodles & helps to crisp fry them. You can also prepare it in advance. Store it in an airtight container. It stays good for 2 days at room temperature.
• Finely chop the vegetables so that they cook faster.
• Stir fry the vegetables until they are cooked but still crunchy. Do not overcook the vegetables. We do not want soggy vegetables in the soup.
• Adjust the consistency of the soup. Add the cornflour slurry 1 tbsp at a time and stir. Wait and check the consistency. If you need the soup to be thick then add another tbsp of slurry. You can add more cornflour slurry to thicken the soup or use less to keep it thin.
• Add the cornflour slurry only when the soup starts to boil. Also, stir continuously until the soup thickens.
• If you like street-style chicken Manchow soup, add the coriander leaves for delicious street-style flavor.
• Adjust the sauces & spices as per taste.
• Be careful while adding salt. All the sauces especially soy sauce, have salt in it.
• Add fried noodles on the top just before serving the soup as the noodles become soggy soon.

Step by step instructions with photos

Preparations

• Finely chop all the vegetables. Set this aside.
• Finely chop the cooked chicken or shred them. You can check out the recipe below for shredded chicken.
• Make cornflour slurry – In a small bowl, combine cornflour and water. Make a lump-free batter. Set it aside.

Fried Noodles

• Cook noodles – Cook noodles in salted water as per the instructions given on the package. Drain it and rinse it with cold water. Drain off the water completely. Sprinkle 2 tsp of cornflour over it and toss it well. It helps to remove excess moisture from the noodles. The noodles will be crisp when we deep fry them.

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Making the Chicken Manchow soup

• Heat 1 cup of oil in a heavy bottom pan or wok over medium-high heat.
• Fry the noodles. Let it cook until it is crisp.
• Flip it and fry it on the other side too. Remove and set this aside.
• Remove the excess oil from the pan and keep only 1 tbsp of oil.
• To the pan add ginger, garlic, and green chilies. Cook them for a minute.
• Next, add the white part of the spring onion and onion. Cook until onions are translucent.
• Add carrots, cabbage, bell pepper, and mushroom. Cook for 2-3 minutes.Pin
• Add 4 cups of chicken broth (recipe given below). Let it come to a boil. Cook for 4-5 minutes on high heat.
• Next, add light soy sauce, dark soy sauce, chili sauce, black pepper powder, vinegar, sugar, and salt. Be careful while adding salt. Add less salt as all the sauces have salt in them. Stir it well.
• Add shredded chicken. Beat 1 egg in a bowl and add it slowly creating thin ribbons of egg.
• Stir it gently. Taste and adjust the seasoning. Add more salt or pepper if required.
• Now add the cornflour slurry. Start with 1 tbsp slurry and stir. Check the consistency of the soup. If required add more cornflour slurry. I used 2 tbsp of slurry. Cook it for 2 minutes.
• Finally, add coriander leaves and spring onion greens. Pin
• Chicken Manchow Soup is ready to serve. Serve the Manchow soup with crispy noodles on top.

Making homemade chicken broth for manchow soup

1. Heat 6 cups of water over medium heat.
2. Add 1 tsp crushed black pepper, salt to taste, 2 chicken stock cubes, 5 garlic cloves (roughly crushed), 1-inch ginger (roughly crushed), 1 bay leaf, and 300-gram chicken.
3. You can also add any vegetables like carrots, beans, onions, etc.
4. Cook for 20 minutes. Strain it.
5. Chicken stock is ready. Use it for making soups or stews.

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6. Remove the chicken pieces to a separate bowl.
7. Shred the chicken with the help of a fork.
8. The shredded chicken is ready. I have used only 1 cup of shredded chicken for this recipe. You can store the rest in an airtight container and freeze it. Stays good for a month.

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More Indo-Chinese recipes

• Chili Chicken
• Gobi Manchurian
• Egg Hakka Noodles
• Egg Fried Rice
• Veg Fried Rice

FAQs

Storage Suggestions

• Let the leftover soup come to room temperature. Transfer it to an airtight container and freeze it.
• If the soup is kept at room temperature for more than 2 hours then do not store it.
• When ready to consume, thaw it and reheat it until piping hot and consume.
• Do not store the soup once thawed.
• If you are planning to store – Make a big batch of soup. Do not add fried noodles. Let it come to room temperature. Store it in an airtight container. Keep it in the freezer. Stays good for a month. When ready to consume, thaw it and reheat it until piping hot. Serve with some crisp fried noodles on top.

Serving Suggestions

• Serve it as a starter with Hakka noodles or Fried rice as the main course.
• Serve it as a light dinner. It is a complete meal in itself.

Variations that you can try

• Skip the addition of chicken and eggs to make Veg Manchow Soup.

If you make this recipe, please leave a comment and a starred review below.

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