How to Make Chicken Long Rice (Hawaiian-Style Chicken Soup) - A Step-by-Step Guide

If you’re looking for a comforting and hearty soup that’s bursting with flavor, then look no further than Chicken Long Rice. This Hawaiian-style chicken soup is a beloved dish that’s made with tender chicken, delicate long rice noodles, and a flavorful broth that’s packed with aromatics and seasonings. With its roots in traditional Hawaiian cuisine, this dish has become a favorite among locals and visitors alike, and it’s not hard to understand why. The combination of tender chicken, slippery...

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Ingredients

  • 1 (16 ounce) package bean thread vermicelli noodles
  • warm water, as needed
  • 3 chicken breasts, or more to taste
  • water, to cover
  • 1 quart chicken broth
  • 1 small onion, sliced thin
  • 3 cloves garlic, chopped
  • 3 slices fresh ginger, chopped
  • 1 tablespoon patis (Philippine-style fish sauce)
  • 1 tablespoon soy sauce
  • 3 bay leaves
  • salt and ground black pepper to taste
  • 2 cups chopped bok choy

Information

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Additional Time: 15 mins
  • Total Time: 1 hr
  • Servings: 4
  • Yield: 4 servings

  • Put bean thread noodles in a large bowl. Pour enough warm water over the noodles to cover by an inch. Soak noodles until softened, about 15 minutes; drain. Cut noodles into shorter lengths as desired.
  • Put chicken breasts in a large pot with enough water to cover by a few inches; bring to a boil and cook chicken until until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Remove chicken breasts to a cutting board and shred into strands with 2 forks; return shredded chicken to the pot of boiling water.
  • Pour chicken broth into the pot and reduce heat to medium-high; add onion, garlic, ginger, fish sauce, soy sauce, and bay leaves; season with salt and pepper. Bring liquid again to a boil and add the bean thread noodles; cook at a boil until the noodles are translucent, about 5 minutes.
  • Stir bok choy into the liquid; cook just until the leaves wilt slightly, 1 to 2 minutes.
  • Nutrition

    563 cal.

    • Total Fat: 21g
    • Saturated Fat: 1g
    • Cholesterol: 51mg
    • Sodium: 1533mg
    • Total Carbohydrate: 29g
    • Dietary Fiber: 1g
    • Total Sugars: 2g
    • Protein: 71g
    • Vitamin C: 18mg
    • Calcium: 440mg
    • Iron: 2mg
    • Potassium: 263mg