Chicken Long Rice Soup

Chicken Long Rice Soup

31
Mama Smith 41

"This Hawaiian-style chicken soup has been a family favorite for many generations. The leftovers are great, and it freezes well. Even my Texas man loves it!"

Ingredients

1 h 30 m {{adjustedServings}} servings 396 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 396 kcal
  • 20%
  • Fat:
  • 15.4 g
  • 24%
  • Carbs:
  • 29.1g
  • 9%
  • Protein:
  • 33 g
  • 66%
  • Cholesterol:
  • 101 mg
  • 34%
  • Sodium:
  • 1118 mg
  • 45%

Based on a 2,000 calorie diet

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Directions

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  1. Place chicken, chicken broth, salt, and ginger into a large pot. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the chicken is tender and no longer pink, about 35 minutes. Remove chicken, and strain broth into a new pot. Discard the solids.
  2. Fill a bowl with hot tap water. Add the long rice noodles, and let sit for 30 minutes to soften.
  3. Stir onion into the broth, and bring to a boil, then reduce heat to medium-low. Meanwhile, remove the skin and bones from the chicken and discard. Roughly chop the meat and set aside. Add the noodles, chicken meat, green onion and bok choy; simmer until noodles are tender.
  4. After the noodles have sat for 30 minutes, stir in the chicken meat, green onion, and bok choy. Reheat and serve.
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Reviews

31
  1. 46 Ratings

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Growing up as a child chicken long rice was and still is a favorite of mine. Now I make it often as it is simple and so delicious. This is a good chicken long rice recipe. Nowadays, I just pick ...

Thanks for this idea! We recently went vegetarian and I was looking for something to make with bok choy and rice vermicelli. I ended up simmering the bok choy in some water with fresh ginger an...

Growing up in Hawaii, chicken long rice was a childhood favorite. This recipe is simple to make and delicious - the ginger perfectly flavors the chicken broth, and the bok choy offers some nice...