Filipino Style Chicken Noodle Soup

A homemade Filipino-style chicken noodle soup inspired by the beloved Royco instant soup—warm, nostalgic, and made with real ingredients.  Rainy days and childhood feels in a bowl. Inspired by a classic we all grew up with—now made from scratch! #ChickenNoodleSoup

Some dishes transport you back in time with just one spoonful. For many Filipinos, especially those of us who grew up in the ’70s and ’80s, Royco Chicken Noodle Soup was more than just a pantry staple—it was a warm hug on a sick day, a quick snack after school, or a reliable companion during a rainy afternoon. It was our version of comfort in a pouch.

I was often served Royco when I wasn’t feeling well—which, to be honest, was more often than I’d like to admit as a kid. I still remember the joy of tearing open that aluminium pouch, tipping its powdery contents into a pot, and watching as those tiny, thin noodles softened in the golden broth. I’d carefully swipe my finger through the packet to catch the leftover powder, savouring every bit as I licked it off with pure joy. It always came with little specks of dehydrated carrots, celery, and “real” chicken bits that somehow made it feel more special than other instant soups. If you had it with Sky Flakes and a cold Royal Tru-Orange while you snuggle in the bed while watching Voltes V, you knew you were living the good life.

When Instant Meant Comfort

Back then, Royco was a household name. Produced by the Philippine Refining Company, it was marketed as a premium soup with real ingredients. But like many iconic products, it faded into memory with the rise of newer instant noodle brands like Maggi and Lucky Me!, and by the ’90s, it had virtually disappeared from the shelves. I remember searching for it, hoping to find just one more packet—but it was gone. And so, I forgot about it… until recently.

While brainstorming what Filipino recipe to post next, I realised that many of our most nostalgic dishes aren’t just the traditional ones passed down through generations—they also include these cultural touchstones that were part of everyday life. Dishes like Royco Chicken Noodle Soup may have come from a packet, but they were deeply woven into our personal food histories.

Recreating Royco—From Scratch

So, I thought: why not recreate it? Based on memory, I remembered its signature features—bright yellow broth, short soft noodles, tiny veggie bits, and that unmistakable comforting aroma. With a bit of tweaking, I managed to bring it back to life using real, fresh ingredients while preserving its soul.

Turmeric adds that signature yellow tint. A bouillon cube boosts the flavour to mimic the richness of the original powdered mix. The vegetables and chicken bring that heartiness, and the vermicelli gives it the same texture I remember so fondly. It’s a simplified version, made with love, and definitely one that brings back memories with every slurp.

It’s not fancy, but that’s the beauty of it. It’s a Filipino cultural dish, not just because of its ingredients, but because of the memories attached to it. Whether you grew up with Royco or are simply after a comforting bowl of soup, this homemade version is worth a try. And who knows—it might just bring you back to a simpler, gentler time.

Filipino Style Chicken Noodle Soup

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• Author: Raymund
• Prep Time: 10 mins
• Cook Time: 25 mins
• Total Time: 35 mins
• Yield: 4 1x
• Category: Soup
• Cuisine: Filipino

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Description

A homemade Filipino-style chicken noodle soup inspired by the beloved Royco instant soup—warm, nostalgic, and made with real ingredients.

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Ingredients

Units USM Scale 1x2x3x

• 1 cup short noodles (vermicelli or angel hair pasta), cut into 1-inch pieces
• 6 cups chicken stock
• 1 cup cooked shredded chicken
• 1 medium carrot, diced
• 1 celery stalk, diced
• 1/2 tsp turmeric
• 1 chicken stock cube
• 1 tsp cornstarch mixed with 2 tbsp water
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• Freshly ground black pepper, to taste
• Salt, to taste
• Oil, for sautéing
• Chopped parsley, for garnish

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Instructions

1. In a medium pot, heat a bit of oil over medium heat. Add onions and garlic and sauté until soft and fragrant, about 4 minutes.
2. Stir in diced carrots and celery. Add turmeric, salt, and pepper. Cook for another 3 minutes to soften the vegetables.
3. Pour in the chicken stock and add the chicken stock cube. Bring to a gentle boil.
4. Add the noodles and cook for around 6 minutes or until just tender.
5. Stir in the shredded chicken and simmer for another 4 minutes.
6. Add the cornstarch slurry to slightly thicken the broth. Stir well.
7. Taste and adjust the seasoning.
8. Remove from heat. Ladle into bowls, garnish with chopped parsley, and serve hot.
9. Best enjoyed with crackers or toasted bread—and maybe a cold Royal Tru-Orange if you really want the full throwback experience.

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