Description
This Hawaiian-style chicken long rice soup is a comforting, umami-rich twist on classic chicken noodle soup. Despite its name, it contains no actual rice—instead, bean thread noodles soak up the flavorful broth made with chicken, soy sauce, garlic, and ginger. This easy one-pot dish is perfect for a cozy meal.
Ingredients
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6 cups chicken broth
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3 cloves garlic, chopped
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1-inch chunk of ginger, chopped
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½ yellow onion, sliced
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2 tablespoons soy sauce
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1 pound skinless, boneless chicken thighs
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8 ounces bean thread noodles
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Salt, to taste
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Black pepper, to taste
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3 green onions (chopped, green parts only), for garnish
Instructions
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Prepare the Broth: In a large lidded pot, bring the chicken broth, garlic, ginger, onions, and soy sauce to a boil.
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Cook the Chicken: Add the chicken thighs, cover the pot, and lower to a simmer for 30 minutes.
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Shred the Chicken: Remove the cooked chicken thighs from the pot and shred them using two forks.
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Cook the Noodles: Return the shredded chicken to the pot, add the bean thread noodles, and simmer for 5 more minutes.
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Season & Serve: Adjust seasoning with salt and black pepper. Garnish with chopped green onions and serve hot.
Notes
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You can substitute the chicken thighs with chicken breasts for a leaner option.
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If you prefer a richer broth, feel free to add a splash of sesame oil or a few drops of fish sauce.
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For a vegetarian version, substitute chicken broth with vegetable broth and use tofu instead of chicken.
Nutrition
- Serving Size: 1 bowl
- Calories: 270
- Sugar: 2g
- Sodium: 1050mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg