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nameHawaiian Chicken Long Rice Soup
descriptionA comforting local Hawaiian food.
urlhttps://12tomatoes.com/hawaiian-chicken-long-rice-soup
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Ingredients
  • 2 to 3 pounds chicken thighs, skin removed
  • 32 ounces low-sodium chicken broth
  • 1 tablespoon low-sodium soy sauce
  • 1 1/2 teaspoons grated ginger
  • 1 teaspoon kosher salt
  • 1 8-ounce cellophane noodles
  • Green onions, thinly sliced (for garnish)
Preparation
  1. In a large pot combine chicken, chicken broth, soy sauce, grated ginger, and salt. Bring to a boil reduce to a simmer, cooking until the chicken is cooked and the broth has reduced, about 30 minutes.
  2. While the chicken and broth are simmering away, put the cellophane noodles in a large bowl and pour water into the bowl, making sure all of the noodles are covered. Let the noodles soften for 30 minutes.
  3. Once the chicken is cooked, remove it from the broth and cut or shred it into small portions.
  4. Add the noodles and chicken back into the pot, cooking for an additional 5 minutes until the noodles are clear or slightly transparent. Portion out the soup, garnish with green onions, serve, and enjoy!
A comforting local Hawaiian food.
Course: Dinner
Allergen(s): Poultry, Soy, Poultry, Soy

Recipe adapted from Ono Hawaiian Recipes and My Pinterest Ventures.

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Hawaiian Chicken Long Rice Soup

A quick soup eaten both with and without broth.

Hawaiian Chicken Long Rice Soup

5 from 2 votes
Servings: Makes about 4 servings
Author: Victoria Brittain
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 2 to 3 pounds chicken thighs, skin removed
  • 32 ounces low-sodium chicken broth
  • 1 tablespoon low-sodium soy sauce
  • 1 1/2 teaspoons grated ginger
  • 1 teaspoon kosher salt
  • 1 8-ounce cellophane noodles
  • Green onions, thinly sliced (for garnish)

Preparation

  1. In a large pot combine chicken, chicken broth, soy sauce, grated ginger, and salt. Bring to a boil reduce to a simmer, cooking until the chicken is cooked and the broth has reduced, about 30 minutes.
  2. While the chicken and broth are simmering away, put the cellophane noodles in a large bowl and pour water into the bowl, making sure all of the noodles are covered. Let the noodles soften for 30 minutes.
  3. Once the chicken is cooked, remove it from the broth and cut or shred it into small portions.
  4. Add the noodles and chicken back into the pot, cooking for an additional 5 minutes until the noodles are clear or slightly transparent. Portion out the soup, garnish with green onions, serve, and enjoy!