Chicken Long Rice Soup
The ingredients are simple and inexpensive.
Recipe Summary Chicken Long Rice Soup
This Hawaiian-style chicken soup has been a family favorite for many generations. The leftovers are great, and it freezes well. Even my Texas man loves it!
Ingredients | Recipes For Chicken Noodle Soup3 pounds chicken leg quarters3 (32 ounce) cartons low-sodium chicken broth1 tablespoon Hawaiian sea salt1 (1/2 inch) piece fresh ginger root, sliced1 large Maui sweet onion, cubed1 (8 ounce) package uncooked bean threads (cellophane noodles)1 bunch green onions, thinly sliced1 small head bok choy, choppedDirectionsPlace chicken, chicken broth, salt, and ginger into a large pot. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the chicken is tender and no longer pink, about 35 minutes. Remove chicken, and strain broth into a new pot. Discard the solids.Fill a bowl with hot tap water. Add the long rice noodles, and let sit for 30 minutes to soften.Stir onion into the broth, and bring to a boil, then reduce heat to medium-low. Meanwhile, remove the skin and bones from the chicken and discard. Roughly chop the meat and set aside. Add the noodles, chicken meat, green onion and bok choy; simmer until noodles are tender.After the noodles have sat for 30 minutes, stir in the chicken meat, green onion, and bok choy. Reheat and serve.Info | Recipes For Chicken Noodle Soupprep:
20 mins
cook:
40 mins
additional:
30 mins
total:
1 hr 30 mins
Servings:
8
Yield:
8 servings
TAG : Chicken Long Rice SoupSoups, Stews and Chili Recipes, Soup Recipes, Noodle Soup Recipes,
