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Hawaiian Chicken Long Rice Soup

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PREP TIME
20 min
COOKING TIME
40 min
TOTAL TIME
90 min
SERVINGS
8 servings
Soup Hawaiian
Hawaiian Chicken Long Rice Soup
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
Instructions
1
Begin by combining chicken broth, boneless, skinless chicken, salt, and grated ginger in a large cooking vessel over high heat. Once the mixture reaches a rolling boil, gradually decrease the heat to a lower setting and let it simmer for approximately 35 minutes or until the chicken is fully cooked and no longer pink.
2
In a separate container, submerge noodles in boiling water to rehydrate them. Allow the noodles to soften for around 30 minutes.
3
To add flavor to the broth, incorporate chopped onion into the mixture and bring it back to a boil. Next, remove any excess skin and bones from the cooked chicken and chop the meat into smaller pieces.
4
After the noodles have sat for 30 minutes, combine them with the cooked chicken, chopped green onion, and bok choy in the broth. Continue to simmer until the noodles are tender.