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
Units
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- 6 cups chicken broth
- 3 cloves garlic, chopped
- 1-inch chunk of ginger, chopped
- 1/2 yellow onion, sliced
- 2 tablespoons soy sauce
- 1 pound skinless, boneless chicken thighs
- 8 ounces bean thread noodles
- Salt, to taste
- Black pepper, to taste
- 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
- Substitute chicken breasts for a leaner version.
- Add shiitake mushrooms or bok choy for extra depth.
- Use low-sodium soy sauce for a lighter broth.
- For a spicy kick, add a drizzle of sriracha or chili oil.
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 3g
- Sodium: 900mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg