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Chicken Long Rice Soup

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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 | Canning How Long To Boil

3 pounds chicken leg quarters

3 (32 ounce) cartons low-sodium chicken broth

1 tablespoon Hawaiian sea salt

1 (1/2 inch) piece fresh ginger root, sliced

1 large Maui sweet onion, cubed

1 (8 ounce) package uncooked bean threads (cellophane noodles)

1 bunch green onions, thinly sliced

1 small head bok choy, chopped

Directions

Place 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 | Canning How Long To Boil

prep: 20 mins cook: 40 mins additional: 30 mins total: 1 hr 30 mins Servings: 8 Yield: 8 servings

TAG : Chicken Long Rice Soup

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