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Chicken Long Rice Soup
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
90 minutes
Generational Hawaiian chicken soup loved by all, even Texans. Great leftovers and freezes beautifully.
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
Instructions:
  • In a large pot, combine chicken, chicken broth, salt, and ginger. Bring to a boil over high heat, then simmer on medium-low until chicken is tender and fully cooked, approximately 35 minutes. Remove chicken from the pot and strain the broth into a new pot, discarding the solids.
  • Place the long rice noodles in a bowl filled with hot tap water and let them soften for 30 minutes.
  • Combine onion with broth and bring it to a boil. Reduce heat. Next, remove chicken skin and bones, discarding them. Roughly chop the meat and set aside. Add noodles, chopped chicken, green onion, and bok choy. Simmer until noodles are tender.
  • Allow the noodles to rest for 30 minutes before gently folding in the succulent chicken, aromatic green onion, and crisp bok choy. Warm it through and savor every bite.

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