This Hawaiian-style chicken long rice soup has been a family favorite for many generations. The leftovers are great, and it freezes well. Even my Texas man loves it!
Preparation Details
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr 30 mins
Servings: 8
Ingredients
- 3 (32 ounce) cartons low-sodium chicken broth
- 3 pounds chicken leg quarters
- 1 tablespoon Hawaiian sea salt
- 1 (1/2 inch) piece fresh ginger root, sliced
- 1 (8 ounce) package uncooked bean threads (cellophane noodles)
- 1 large Maui sweet onion, cubed
- 1 bunch green onions, thinly sliced
- 1 small head bok choy, chopped
Steps
- Bring chicken broth, chicken, salt, and ginger to a boil in a large pot over high heat, then reduce heat to medium-low and simmer until chicken tender and no longer pink, about 35 minutes. Remove chicken; strain broth into a new pot. Discard remaining solids.
- Meanwhile, place noodles in a large bowl and cover with hot water. Set aside until noodles softened, about 30 minutes.
- Stir onion into broth; bring to a boil, then reduce heat to medium-low. Meanwhile, remove skin and bones from chicken; discard. Roughly chop chicken meat.
- After noodles sat 30 minutes, stir noodles, chicken, green onion, and bok choy into broth; simmer until noodles tender.
