Home > Sup Ayam (Indonesian Chicken Soup)

Sup Ayam (Indonesian Chicken Soup)

Posting Date: 02/23/16

Sup Ayam (Indonesian Chicken Soup)

Sup Ayam (Indonesian Chicken Soup) is 1 of Indonesian home-cooked meals. You don't normally find it in restaurants. My mom used to make it a lot when I was growing up. Instead of using chopped chicken, she made chicken dumpling and used it in the soup. I like dumpling better than chopped chicken but that's not what the standard Sup Ayam you find in Indonesian home. So, for this recipe, I use chopped chicken. There are also several variations of this Chicken Soup. Some people just use garlic. Some use cloves, nutmeg, and cinnamon. My mom uses cloves, nutmeg, and cinnamon. I like the taste of cloves and nutmeg in the soup but I am not a fan of cinnamon, so I omit it in the recipe. Cloves gives a distinct taste than any other soups I have eaten. If you don't like cloves, you can use less or omit it. Even though I am not a fan of cloves either, I feel this soup needs that bite that comes from cloves and I enjoy it. This recipe serves for 4 people.

In Indonesia, Sup Ayam is eaten with other dishes and rice. You can eat it with Perkedel Kentang (Fried Potato Patties), Ayam Goreng (Fried Chicken), etc. Click here for Perkedel Kentang recipe.


  • 2 bundles of glass noodles
  • 1 small potato, peeled and diced into cubes
  • 1 piece of skinless and boneless chicken breast or chicken thigh, cut into bite size
  • 4 cups water
  • 1 whole cloves (You can use more or less depending on whether you like the taste of cloves and how intact your whole cloves are. Mine were in small pieces, so I used 4 small pieces and I am not even a fan of strong taste of cloves. However, in this soup, it gives distinct flavor to your soup.).
  • 1/8 teaspoon of ground nutmeg
  • 2 teaspoons of chicken bouillon
  • 2 celery, cut including the leaves. The leaves tastes good in soup and helps flavor it.
  • 2 carrots, cut into bite size
  • Pepper to taste
  • 1/2 cup of chopped cabbage
  • 1 tablespoon of chopped fresh parsley
  • Optional: 1/2 tablespoon fried onions


  1. Cook glass noodles according to the package instructions. Once cooked, drain and rinse them with cold water so that they will not stick with each other. Let it drain on colander to drain out excess water. Set it aside.
  2. Put potato, chicken, and 4 cups of water in a pot and cover the pot. Let the water boil.
  3. Once water is boiling, add cloves, nutmeg, and chicken bouillon. Stir it to make sure bouillon is dissolved.
  4. Add carrot, celery, and pepper. Put the pot cover back and let vegetables, including potato, cooked.
  5. Once vegetables are cooked, add cabbage and cook it for another minute.
  6. Take the pot off from the stove. Split the soup into 4 bowls. Split glass noodles equally to 4 and place them in each bowl. Top the soup with chopped fresh parsley. If you prefer, sprinkle with fried onions.
  7. Serve it immediately while it is still hot.


  • If you are not going to eat the soup right away, make sure you don't place glass noodles in the soup liquid. Glass noodles will become soggy and absorb the liquid if they are left too long in the liquid.

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