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This Chicken Molo Soup Recipe is a bit tedious to prepare but it’s worth it. So why is my recipe a bit tedious? First, you need to precooked the chicken and shred it with fork or simply with your hands. Just make sure to cool it, okay? Second, instead of dropping the prepared dumplings direct into the soup, I steamed it just to make sure to keep it sealed.

I had this terrible experience in cooking molo soup before. I simply dropped into the broth the dumplings I prepared and behold, the filling escaped the wrapper. It turned out meat balls soup with dumpling wrappers. So I learned from that mistake and steamed my dumplings first.

My mom was planning to cook molo soup this weekend for dinner but I took the initiative to cook it anyway. She will be busy taking care of her apos (grandchildren). Basically, molo soup is a Filipino version of dumpling soup. It is great for snack or even paired with rice.

This version of molo soup recipe is a combination of chicken and shrimps. Ideally, ground pork or beef is great, however, my dad tries to avoid eating pork so I decided to go with chicken. Of course, a dumpling recipe is not complete without shrimp, well at least for us.

Tips

This Chicken Molo Soup Recipe is so versatile. You can eat it for snack or a viand with rice. If you want to eat it as is and make it more flavorful, you can add some milk like the typical sopas. Another idea for snack is pour it over on a bowl of egg noodles for a chicken mami dish. Though, what we did instead of using egg noodles we used angel’s hair pasta.

I decided to steamed the dumplings first before dropping it into the broth. You can do the same and used what you think is enough and store the remaining cooked dumplings in the freezer. I think cooked foods have longer shelf life than its raw version.

For more soup recipe ideal for this cold and rainy season, check out our Soups Archive Recipe.

Ingredients

Chicken Dumplings

750 grams	Ground Chicken
125 grams	Shrimps, deshelled and chopped
8 cloves	Garlic, chopped
100 grams	Grated Carrot
1 piece	Egg, beaten
1 Tablespoon	Salt
1/4 teaspoon	Ground Black Pepper
1 Tablespoon	Oyster Sauce
1 Tablespoon	Sesame Oil
2 Tablespoons	Knorr Savor Rich Chicken Seasoning
6 Tablespoons	Instant Oatmeal

Chicken Broth

500 grams	Chicken Breast
3 cups	Water
3 Tablespoons	Olive Oil
8 cloves	Garlic, chopped
1 bulb	Onion, chopped
125 grams	Shrimps, deshelled
8 cups	Water
1/4 teaspoon	Ground Black Pepper
1/4 cup	Chopped Green Onion
2 Tablespoons	Knorr Savor Rich Chicken Seasoning
	Fish Sauce

Procedure

Chicken Dumplings

Combine all ingredients, except wanton wrapper, in a bowl and mix thoroughly. Chill for an hour before wrapping.

Steam dumplings for 15 minutes and set a side.

Chicken Broth

Combine chicken and water. Boil until chicken is cook. Cool chicken and shred. Reserve broth.

Sauté garlic and onion in olive oil.

Add Chicken and sauté for 5 minutes.

Add the shrimps and sauté until it turns orange.

Pour the chicken broth, water, ground black pepper, green onion, Knorr Savor Rich Chicken Seasoning and season with fish sauce. Boil and simmer for 5 minutes.

Add the steamed dumplings and simmer over low heat for 15 minutes.