Description
A heartwarming bowl of Hawaiian chicken soup with long rice delivers island comfort right to your table, filled with savory chicken, aromatic ginger, and slurp-worthy noodles.
Ingredients
Scale
- 3 boneless chicken thighs, cut into bite-sized pieces
- 1 cup long rice (bean thread noodles) or vermicelli
- 6 cups chicken broth (homemade or low-sodium)
- 1 tablespoon vegetable oil or coconut oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 2 green onions, sliced (for garnish)
- Salt and pepper, to taste
- Fresh cilantro (optional, for garnish)
Instructions
- Heat vegetable oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 3–4 minutes.
- Stir in garlic and ginger, cooking for another minute until fragrant.
- Add chicken pieces, season with salt and pepper, and cook until browned, about 5–7 minutes.
- Pour in chicken broth, bring to a gentle boil, then reduce heat and let simmer for 20 minutes.
- While simmering, soak long rice in warm water for about 10 minutes, then drain.
- Add softened long rice to the soup, cook for an additional 5–7 minutes.
- Season to taste, serve hot, and garnish with green onions and cilantro if desired.
Notes
Don’t overcook the noodles—add them toward the end for perfect texture. Store leftovers for up to 3 days. For a spicier twist, sauté some red pepper flakes with the onions.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 1g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 75mg
Keywords: hawaiian, chicken soup, long rice, comfort food, ginger