Chicken, cabbage and potato soup (a.k.a. nilagang manok) Chicken, cabbage and potato soup (a.k.a. nilagang manok)

An updated version of a recipe originally published on May 10, 2003.

Nothing can be simpler than just throwing everything in a casserole and leaving them there to cook. With the right combination of ingredients, boiled chicken and vegetables will whet everyone’s appetite come dinner time.

When using a variety of vegetables in a single dish, cut similar vegetables (like potatoes, carrots, squash, turnips, taro, chayote, etc.) in the same sizes. The vegetables that take longest to cook should be added to the pan ahead of the others. In cooking our soup, for instance, the potatoes take longest to cook. Quartered potatoes normally take 15 minutes to cook. The cabbage would need the same cooking time as the potatoes because of the size of the chunks (cut it in smaller chunks and it will need less time to cook).

If using carrots, add them ahead of the potatoes since they require a longer cooking time. If using squash, add them after the potatoes and cabbage had been simmering for 10 minutes. The temperature of the broth will drop, naturally, slowing the cooking of the potatoes. So, give an allowance of another five minutes. Of course, these are just guides. Factors like size and age of vegetables affect the length of cooking time.


  • 1 chicken, about 1.2 k., cut into serving pieces
    3 potatoes, peeled and quartered
    about 1/8 of a whole squash
    1/2 head of white cabbage
    1 whole onion, peeled
    1 whole garlic
    salt and pepper to taste
    3 pcs. of kalamansi (native lemon)
    6 tbsp. of patis (fermented fish sauce)


  1. With a sharp pointed knife, pierce the garlic in several places.

    Place the chicken pieces in a casserole. Pour in enough water to cover. Add whole onion, pierced garlic and 1 tsp. of salt. Set over medium heat and bring to a boil. Remove scum as it rises. Cover and simmer for 20 minutes.

    Meanwhile, quarter the cabbage. Remove the skin and seeds from the squash and cut in the same size as the potatoes.

    Add the potatoes and cabbage to the chicken. Simmer for another 10 minutes.

    Squeeze juice from kalamansi and mix with patis. Serve with boiled chicken and vegetables.

Cooking time (duration): 40 minutes

Number of servings (yield): 4

Meal type: lunch / supper

Connie Veneracion

Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

You may also like...

Not So Fine Print

Author Cooks Privacy & TOS Disclaimer E-mail

Except for quotes, public domain videos, stock images and screen grabs, all text and photos © Connie, Speedy, Sam & Alex Veneracion. ALL RIGHTS RESERVED. No reproduction without prior written permission.

Commenting Guidelines

1. Read the post in full before asking questions.

2. Stay on topic; this is not a general Q&A forum.

3. You are free to substitute ingredients or vary the cooking procedure. However, I cannot assure that your intended substitution or variation will work.

4. DO NOT COPY anything from my blog to your blog (or on social networks) in the guise of "sharing" them. That's not sharing; that's stealing content. Read the copyright notice above. If you want to share this page, LINK TO IT. Social network sharing buttons are provided right after each post.

5. Inane comments aimed at self-promotion will be deleted and the commenter will be blacklisted.

19 Responses

  1. Racquel says:

    Hi Connie,

    My husband has skin asthma, thus I can not cook anything malansa. He doesn’t like chicken pieces with bones whenever I cook any chicken recipes. I always use chicken fillet.

    Is there a way I can still cook a very tasty chicken soup recipe even when I’m using fillets?

    Thanks again.


  2. Connie says:

    Try the technique I did in the chicken a la picadillo recipe.

  3. Joseph Robilla says:

    Gudpm! i read ur recipe about nilagang manok. r u sure of it? sure ka ba na pwedeng pagsamahin ang squash at saka manok? ewan ko lng ha, pro im not sure. alam mo kong ano ung “sangla”, isang uri ng sakit? ito ung makukuha mo kpag hinaluan mo ng squash ang manok…. i think “sangla” ang ketong is just the same.

  4. Connie says:

    Joseph, sino bang herbolaryo ang kino-konsulta mo ha.

  5. aina says:

    squash and chichen? thats wierd!

  6. Lhenny says:

    LOLZ…of course u can add basically any vegies w/ Nilaga’ng Chicken-Manok.I saute Meat w/Garlic,Onions,& Sliced Ginger root(Thumb Size)para sa mga Allergic “malansa”and 1 TBSP PATIS(may add more later to taste.When the Meat(anykind)Cutup Chicken, Beef, or Pork)starts to turn brownish, add 4 to 6 cups water, and let boil for 10 -15 min.I usually add Potato,Carrots next w/ 1/2tsp.coarsely gound peppercorns.Cook for @5minutes.Then Zucchini Squash(sliced 1/4″),baby Pechay.Turn off and cover. Serve after 15 min.w/ rice…enjoy w/Patis with chopped Jalapeno Peppers.

  7. Thank you so much. Just googled this anf I’m about to make it.

  8. Noelle says:

    Oh, childhood memories! I remember my grandmother used pechay, potatoes, and whole stalks of celery to give a distinct taste to the soup.

    By the way, Connie, I tried your rellenong manok recipe (the version with the beer marinade and ground pork stuffing), and it was fantastic! I cooked it for my French mother-in-law and their Spanish relatives and they loved it. Thanks!

  9. Jheng says:

    squash? parang wala naman akong nabasang squash sa recipe ni ms c! hehehhe kakatuwa naman. we are cooking this too pag sawa na kami sa pork or beef nilaga. :) yum yum kaya! :)

  10. lonskie says:

    ang pagluto samin ng nilaga ganito either chicken or beef. ung meat ilagay sa kaserola den lagyan na agad ng patis hanggang maevaporate sya para lumasa ang patis sa meat. den saka lalagyan ng tubig kasama ang union and paminta pakukuluan hanggang malambot na ang meat saka ilalagay ung ibang sangkap na gulay at seasonings.

  11. JP says:

    I just read your recipe and noted that there is squash item in your procedure above, it says “Meanwhile, quarter the cabbage. Remove the skin and seeds from the squash and cut in the same size as the potatoes.” but squash is not your ingredients.

  1. August 24, 2009

    […] I actually boiled a whole chicken with lots of vegetables in preparation for dinner (the immortal nilagang manok or boiled chicken and vegetables). I just cut off a few slices of meat from the beast to make my chicken mami. For more detailed […]

  2. August 24, 2009

    […] a rather simple dish, really, easy to prepare and only takes about 40 minutes to cook. The basic recipe for nilagang manok was among my earliest blog entries. The only difference between that dish and this one is the […]

  3. December 11, 2009

    […] for convenience. Enjoy it seasoned with patis and with a minimum of vegetables (above, center) or add vegetables you would normally add to nilagang baka (above, […]

  4. May 24, 2011

    […] of ingredients, boiled chicken and vegetables will whet everyone’s appetite come dinner time.View the updated recipe.jQuery(document).ready(function($) { […]

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>