If you’re craving something cozy, soothing, and packed with comforting flavors, the Hawaiian Chicken Long Rice Soup Recipe is here to warm your kitchen and heart. This vibrant soup beautifully blends tender chicken thighs, delicate glass noodles, and fragrant ginger in a savory broth that feels like a warm hug in a bowl. It’s a simple yet extraordinary dish that effortlessly balances the richness of the chicken with the lightness of the noodles, making it a perfect meal any day of the week.
Ingredients You’ll Need
Gathering just a handful of essential ingredients sets the stage for this delightfully flavorful soup. Each component plays a crucial role, from the tender chicken thighs that provide satisfying protein and richness, to the cellophane noodles that bring an irresistible silky texture and visual appeal to the dish.
- Chicken thighs (2 to 3 pounds): Skin removed for a lean yet juicy base that infuses the broth with deep flavor.
- Low-sodium chicken broth (32 ounces): Offers a flavorful, yet gentle foundation for the soup’s savory notes.
- Low-sodium soy sauce (1 tablespoon): Adds a touch of umami and a subtle salty depth without overpowering.
- Fresh ginger (1½ teaspoons, grated): Brings brightness and a warm, peppery kick to the broth.
- Kosher salt (1 teaspoon): Enhances all the natural flavors without masking.
- Cellophane noodles (1 package, 8 ounces): These delicate, glass-like noodles soften beautifully to soak up the broth.
- Green onions (thinly sliced): Used as a fresh and crisp garnish that adds a pop of color and mild onion flavor.
How to Make Hawaiian Chicken Long Rice Soup Recipe
Step 1: Build the Flavorful Broth
Start by combining the chicken thighs, low-sodium chicken broth, soy sauce, freshly grated ginger, and kosher salt in a large pot. This blend is the soul of the Hawaiian Chicken Long Rice Soup Recipe, where the ginger’s zest harmonizes perfectly with the savory chicken and soy flavors.
Step 2: Simmer to Perfection
Bring everything to a gentle boil over medium-high heat, then lower the heat to maintain a simmer. Keep the pot uncovered as it cooks for about 30 minutes. This slow simmer allows the chicken to become tender while the broth reduces slightly, concentrating all those incredible flavors.
Step 3: Prepare the Cellophane Noodles
While the broth simmers, soak the cellophane noodles in a large bowl filled with warm water. Letting them soften for about half an hour ensures they’ll cook evenly and develop that signature translucent appearance without becoming mushy.
Step 4: Shred the Chicken
Once the chicken thighs are cooked through, carefully remove them from the pot. Use two forks or your hands to shred or chop the meat into bite-sized pieces. This step brings tender protein to the dish in an easy-to-enjoy form, perfect for spoonfuls of soup.
Step 5: Combine and Simmer Again
Return the shredded chicken and drained cellophane noodles to the pot. Let everything simmer together for an extra 5 minutes. This little extra time allows the noodles to turn transparent and soak up the savory broth, melding all the ingredients beautifully.
Step 6: Serve and Garnish
Dish out the soup into bowls and sprinkle generously with thinly sliced green onions. Their fresh crunch and mild pungency add a wonderful contrast to the warm, savory goodness of the soup.
How to Serve Hawaiian Chicken Long Rice Soup Recipe
Garnishes
Green onions are the classic final touch, but feel free to experiment with fresh cilantro, a squeeze of lime for brightness, or a dash of chili flakes if you crave some heat. These simple additions can elevate your soup experience by adding extra layers of flavor and color.
Side Dishes
This soup pairs beautifully with light, fresh sides like a simple cucumber salad or steamed vegetables to keep the meal balanced and refreshing. For something more hearty, a slice of crusty bread or warm Hawaiian sweet rolls can complement the soup’s delicate texture with a satisfying chewiness.
Creative Ways to Present
To impress guests or family, serve the Hawaiian Chicken Long Rice Soup Recipe in rustic soup bowls with a sprinkle of chopped green onions and a small wedge of lime on the side. You can also add colorful garnishes like shredded carrots or thinly sliced bell peppers for a playful twist that brightens the presentation.
Make Ahead and Storage
Storing Leftovers
Let the soup cool to room temperature before transferring it to an airtight container. Store leftovers in the refrigerator for up to 3 days. The flavors actually deepen overnight, so make-ahead soup is a win-win for busy days.
Freezing
This soup freezes well, but to keep the noodles from becoming too soft or mushy, consider freezing the broth and shredded chicken separately from the noodles. When ready to enjoy, thaw components and combine before reheating.
Reheating
Warm leftovers gently on the stovetop over low heat to prevent the chicken from drying out. If your soup was frozen without noodles, add fresh soaked cellophane noodles when reheating to maintain that perfect texture.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breasts will work fine, though they might be a bit leaner and less juicy. Just be careful not to overcook them to keep the chicken tender.
What if I can’t find cellophane noodles?
If cellophane noodles aren’t available, you can substitute with thin rice vermicelli or even angel hair pasta, though traditional cellophane noodles bring the most authentic texture to the Hawaiian Chicken Long Rice Soup Recipe.
Is this soup spicy?
No, this recipe is naturally mild and comforting. However, you can easily add spice with a pinch of crushed red pepper or fresh chili slices if you prefer a bit of heat.
Can I make this soup in a slow cooker?
Yes, place all broth ingredients in the slow cooker and cook on low for about 4-5 hours, then add softened noodles and shredded chicken in the last 15 minutes. It’s an even easier way to enjoy this comforting dish.
How long will leftovers stay good in the fridge?
Stored properly in an airtight container, leftovers should be enjoyed within 3 days to ensure optimal flavor and safety.
Final Thoughts
If you’re ready to discover a soul-warming, delightful soup that’s as simple as it is satisfying, dive into this Hawaiian Chicken Long Rice Soup Recipe. It’s a beautiful blend of tender chicken, silky noodles, and fragrant broth that feels like a warm embrace every time you serve it. I promise it’ll quickly become a favorite for chilly evenings, busy weeknights, or anytime you want a little taste of aloha in your kitchen.
Print
Hawaiian Chicken Long Rice Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Hawaiian
- Diet: Low Fat
Description
Hawaiian Chicken Long Rice Soup is a comforting and flavorful dish featuring tender chicken thighs simmered in a savory broth infused with fresh ginger and low-sodium soy sauce. The signature element, glass cellophane noodles, soak and cook to a delicate, translucent texture, making this soup a delicious and satisfying meal that highlights traditional Hawaiian flavors.
Ingredients
Chicken and Broth
- 2 to 3 pounds chicken thighs, skin removed
- 32 ounces low-sodium chicken broth
- 1 tablespoon low-sodium soy sauce
- 1½ teaspoons grated fresh ginger
- 1 teaspoon kosher salt
Noodles and Garnish
- 1 (8-ounce) package cellophane (glass) noodles
- Green onions, thinly sliced (for garnish)
Instructions
- Combine Ingredients: In a large pot, add the chicken thighs, chicken broth, soy sauce, grated fresh ginger, and kosher salt. This starts the base for your flavorful soup.
- Simmer Soup: Bring the mixture to a boil over medium-high heat, then lower the heat to a simmer. Cook uncovered for about 30 minutes, allowing the chicken to fully cook through and the broth to reduce slightly, intensifying the flavors.
- Soak Noodles: While the soup cooks, place the cellophane noodles in a large bowl and cover them with warm water. Let them soak for approximately 30 minutes until they soften and become pliable.
- Shred Chicken: Remove the cooked chicken from the pot and shred or chop it into bite-sized pieces, preparing it to be returned to the soup.
- Finish Soup: Return the shredded chicken and the softened noodles to the pot. Continue simmering for an additional 5 minutes until the noodles become clear and fully cooked, melding with the broth.
- Serve: Ladle the soup into serving bowls, garnish with thinly sliced green onions, and enjoy your hot, comforting Hawaiian Chicken Long Rice Soup.
Notes
- For a richer broth, you can brown the chicken thighs briefly before simmering.
- Adjust soy sauce and salt to taste depending on your sodium preference.
- Glass noodles are delicate; avoid over-soaking to prevent mushiness.
- For added vegetables, consider including sliced mushrooms or bok choy during the simmering phase.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
