Hawaiian Chicken Long Rice Soup

Recipe Collection: Dinner

Hawaiian Chicken Long Rice Soup. This non-vegetarian dish features tender chicken, aromatic ginger, and vibrant vegetables, creating a comforting bowl that’s perfect for any occasion. Free of common allergens, this Hawaiian classic is ideal for meal prep, as it freezes beautifully for future enjoyment.

The soup's savory flavor profile, enriched with low-sodium chicken broth and sweet Maui onions, makes it versatile enough to serve as a hearty main dish or a soothing appetizer.

Easily find this recipe and more in your easyChef Pro cookbook, where you can utilize the shopping list feature for the best cost per serving.

Get started on your meal prep today with easyChef Pro!

Overview

This Hawaiian-style Chicken Long Rice Soup is a comforting and flavorful dish that has been cherished by families for generations. It's perfect for a cozy meal and is known for its delightful blend of chicken, ginger, and vegetables. The soup is not only delicious but also freezes well, making it a convenient option for meal prep.

Diet Type

Non-Vegetarian

Allergies

None specified

Cuisine

Hawaiian

Serving Size: 8

Cooking Time: 90 minutes

Ingredients

• 3 - 32 Ounces (oz) cartons low-sodium chicken broth
• 3 - Pounds (lb) chicken leg quarters
• 1 - Tablespoon (tbsp) Hawaiian sea salt
• 1 - 0.5 Inch piece fresh ginger root, sliced
• 1 - 8 Ounces (oz) package uncooked bean threads, (cellophane noodles) packaged
• 1 - Large Maui sweet onion, diced
• 1 - Bunch green onions, sliced
• 1 - Small head bok choy, divided

Steps

1. In a large pot, bring the chicken broth, chicken leg quarters, Hawaiian sea salt, and sliced ginger to a boil over high heat. Reduce the heat to medium-low and simmer until the chicken is tender and no longer pink, about 35 minutes. Remove the chicken and strain the broth into a new pot, discarding the remaining solids.
2. While the chicken is cooking, place the packaged bean thread noodles in a large bowl and cover them with hot water. Set aside until the noodles are softened, about 30 minutes.
3. Stir the diced Maui sweet onion into the strained broth and bring it to a boil. Reduce the heat to medium-low. Meanwhile, remove the skin and bones from the cooked chicken and discard them. Roughly chop the chicken meat.
4. After the noodles have softened for 30 minutes, stir the noodles, chopped chicken, sliced green onions, and divided bok choy into the broth. Simmer until the noodles are tender.

Enjoy this hearty and flavorful soup as a main dish or a comforting appetizer!