This chicken soup made in the style of Hawaii has been a family favorite for many years. The food freezes well and makes excellent leftovers. My Texas husband like it too!
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Calories | 396 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 102 mg |
| Dietary Fiber | 1 g |
| Protein | 33 g |
| Saturated Fat | 5 g |
| Sodium | 1118 mg |
| Sugars | 3 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Used store bought baked chicken. My roommate said too salty and the noodles where short and filled up the pot. I like a little soup in my noodles and i did use 8 oz bean thread package but as i followed directions by serving time the noodles took over the soup. I like chicken no noodle soup as I call it to have some noodles with my soup. Maybe ill try a different brand noodle or less noodles. Good enough for me to make again and use some of the hints from others.
So easy and tasty. This has become one of my favorite things to make when I’m only cooking for me. It’s quick and I almost always have all the ingredients in the house so it’s perfect for lazy days.
Awesomely Delicious!!! I accidentally purchased mung bean noodles. still yummy. I have since bought the correct rice noodles. will be making another pot.
my kids love this meal..but I did make some slight changes. 2 table spoons of low sodium soy sauce.3 cloves of garlic minced and a little extra ginger requested by the family
This is a family favorite! I make it all the time for my family, and we never have enough for leftovers.
Season and roast the chicken first for more flavor – I use Hawaiian salt, fresh ground pepper and chinese five spice to taste. If using the chicken with skin on roast till crispy otherwise just till browned on the surface.
Confusing directions.
I have made this several times. It was a little bland at first, but I have nailed it, now. I sauteed bacon, garlic and onion as my 1st step. Then added chicken bouillon with the chicken broth. This has DEFINITELY added some flavor. I even have my mother’s approval, and shes my biggest critic when it comes to food.
This so called Hawaiian long rice chicken soup seems to be the same as the filipino dish of chicken sauteed with ginger garlic n onion then after being halfway cook add water or chicken broth then when boiling adding rice glass noodles or mung bean thread noodles till cook n adding scallions or bok choy slices lol. Maybe brought Hawaii by filipino immigrants?
Made with already cooked chicken. Added a bit of soy sauce, & no salt, used spinach, instead of bok chow
My grandfather used to make this for us when we were little. The aroma brought back fond memories. I didn’t add enough ginger and will make note to follow the recipe more closely next time. I made the bok choy on the side as I knew my husband would not like it. Thanks for the recipe.
Great results, although I didn’t measure precisely. While the broth was initially developing I did throw in some sage, bay leaves, tarragon, and lemongrass, which got strained out with the rest of the solids. Also added carrots and celery with the onion. Very fortifying, especially when you’re not feeling well!
I make this several times a year, especially in the winter. It’s a hit! I use a rotisserie chicken from Costco, cut most of the meat off, then boil the carcas so the rest of the meat falls off. It is so yummy!!
Easy and turned out great. I used boneless skinless chicken breasts, added a little soy sauce and some other spices to give it a little more kick. This will make the rotation.
Delicious and easy to make! I omitted the Maui onion and added about 5 cloves of garlic with the ginger. I usually only eat white chicken meat, but for this recipe the dark meat with skin and bones really added a lot of rich flavor. It was more like a brothy soup than the noodle side dish I’m used to but I love it and will definitely make it many, many more times!
So dang good, I can’t wait to make it again!
This recipe turned out REALLY GOOD! The only modification I made was adding 2 chicken bouillon cubes because I only had 1 carton of the low-sodium chicken broth (32oz)!!
So delish! Love the bok choi twist!
I love this kind of food. It was pretty easy to make and had barely any prep work to do other than to crush some garlic and shred the chicken. I will make this again.
So easy and delicious!
Have made this several times this is so Ono! The only thing I do is I add more ginger then called for, I add it to the cooking of the chicken and then I add more when I cook everything else together