Chicken soup really is for the soul, and every region of the world has its variation. And when it comes to the tropical trade wind islands of Hawaii, they have Hawaiian Chicken Long Rice Soup. Sometimes a soup and sometimes not, this dish is full of variation and deception, the main one being that it doesn’t have rice in it. So what is this dish? It is an easy-to-make bowl of comfort to soothe the most weary of souls, and accompanies grand dishes during the most celebratory of luaus. 

What is the background of Hawaiian Chicken Long Rice Soup?

Where exactly Hawaiian Chicken Long Rice Soup came from is not a hundred percent certain. Two of Hawaii’s immigrant populations, Chinese and Japanese — both have soupy dishes using cellophane noodles and a ginger-enriched broth. Putting the exact origins of this dish aside, the original recipe morphed into what we see today — a simple stock fortified by boiling the chicken in with ginger and soy sauce. The noodles (called cellophane or glass noodles) are rehydrated in water and then added to the simmered stock alongside the chicken (which has now been shredded). Hawaiian Chicken Long Rice Soup is a part of Hawaiian local food culture, served at a multitude of places. It’s most famously associated with luaus, but it is also easy enough for anyone to whip up at home. 

Making the soup is super simple. Bring the stock to a boil alongside soy sauce, ginger, and chicken thighs. You can also substitute it with chicken breast. Once everything is brought to a boil, reduce to a simmer and cook until the flavors have melded together, and the chicken is cooked through.

While the stock and chicken are simmering, go ahead and rehydrate the cellophane noodles. Covering every inch of the cellophane noodles with water ensures that they all evenly moisten. 

After the thirty-minute mark, the chicken is removed and cut up or shredded into small pieces and added back into the stock alongside the noodles. Cook for an additional five minutes; this will ensure the chicken and noodles are heated through completely.

Wet and Dry?

There are two ways to eat Hawaiian Chicken Long Rice Soup. You can have it wet, which refers to serving the noodles and chicken alongside a large serving of soup. This wet version is perfect for a cold day or when you’re under the weather. The dry version omits the broth, serving just the noodles and rice. This version is seen at restaurants and luaus, as it makes it easier to serve alongside other side dishes.

Whichever way you eat this Hawaiian Chicken Long Rice Soup, you’ll love it. The broth has the perfect amount of savoriness without the fuss of prepping a bunch of ingredients. Sharp and spicy ginger tone are mellowed slightly with the simmering, creating a complex aromatic taste, while the soy sauce gives that added bump of earthy savoriness that works so well to enhance chicken.