Chicken Long Rice Soup28 Reviews
- Prep: 20 min
- Cook: 40 min
- Ready In: 1 hr 30 min
“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!” - by Mama Smith
Original recipe yields 8 servings
- 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.
- Fill a bowl with hot tap water. Add the long rice noodles, and let sit for 30 minutes to soften.
- 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.
- After the noodles have sat for 30 minutes, stir in the chicken meat, green onion, and bok choy. Reheat and serve.
Amount Per Serving (8 total)
- 396 cal
- 15.4 g
- 29.1 g
Based on a 2,000 calorie diet
Reviews (28)Rate This Recipe
"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 up a r..." See moreotisserie chicken (i.e costco) and shred the meat (thigh, drumstick, some breast) and keep the juices from the rotisserie. I usually add a pinch of hawaiian rock salt to the chicken meat (shredded) with all of its juice and 4 cans of chicken broth in a large pot. I turn the heat up on high to boil. I add some fresh ground black pepper. I use (thumb size) fresh grated ginger, 2 or 3 garlic cloves, no maui onions, and a sprinkle of green onions for garnish. I omitted the baby bok choy. One package of saifun noodles (bean thread) noodles is a must. There are about 4 bundles inside each package, enough for a large pot. Don't buy the vermicelli noodles, it is too thin. Once the broth is boiling, I add the noodles to the pot, I cover the pot and I let it get soft and expand, about 25 to 30 minutes give or take. Once the noodles are tender I use a kitchen scissors to cut up the noodles. I turn off the stove and let the noodles sit. Since the noodles will usually soak up a lot of the chicken broth I add a another can of low sodium chicken broth to the soup. I then taste and adjust seasonings (salt and black pepper). I normally eat this alone or with POI and/or rice. A very comforting and flavorful chicken soup - especially when you are feeling under the weather on those cold days!"
"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 and garl..." See moreic in it. I added three diced green onions, some chopped cilantro, and then mixed in a peanut sauce (peanut butter, soy sauce, chili garlic sauce, and hoisin). I threw in some textured vegetable protein (TVP) to thicken it up and served it over warmed (cooked) rice vermicelli. It was a hit. I know this is nothing like your recipe really, but thought I'd add the comment so someone else might get creative too! :)"
"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 and s..." See morelightly chewy contrast to the dish. The only modification I made was cutting back on the chicken stock by 1/3 - I eat it more as a side dish served on a plate than as a soup. This is the perfect accompaniment to a Hawaiian dinner of kalua pig and macaroni-potato salad."
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