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Hawaiian Chicken Long Rice Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 53 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://slsrecipes.com/hawaiian-chicken-long-rice-soup-recipe/