Chicken Long Rice Soup

Name: Chicken Long Rice Soup
Prep time: 20 min
Cook time: 40 min
Yield: 8
Ingredients: 3 pounds chicken leg quarters; 3 (32 ounce) cartons low-sodium chicken broth; 1 tablespoon Hawaiian sea salt; 1 (1/2 inch) piece fresh ginger root, sliced; 1 large Maui sweet onion, cubed; 1 (8 ounce) package uncooked bean threads (cellophane noodles); 1 bunch green onions, thinly sliced; 1 small head bok choy, chopped

⏱️ Ready in 1h 🥄 Prep 20 min 🔥 Cook 40 min 👥 8 servings 👁️ 3 views

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!

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🔗 Recipe adapted from AllRecipes

#Soup #Under 1 Hour

📊 At a Glance

Prep 20 min

Cook 40 min

Serves 8

Difficulty Medium

🛒 Ingredients

3 pounds chicken leg quarters

3 (32 ounce) cartons low-sodium chicken broth

1 tablespoon Hawaiian sea salt

1 (1/2 inch) piece fresh ginger root, sliced

1 large Maui sweet onion, cubed

1 (8 ounce) package uncooked bean threads (cellophane noodles)

1 bunch green onions, thinly sliced

1 small head bok choy, chopped

Nutrition Facts

Servings per recipe 8

Serving size 1 serving

Amount per serving

Calories 396

% Daily Value*

Total Fat 15.4g 20%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 1118mg 49%

Total Carbohydrate 29.1g 11%

Dietary Fiber 1.2g 4%

Total Sugars 2.7g

Protein 33g 66%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.