Recipe by Mama Smith
"This Hawaiian-style chicken soup has been a family favorite for many generations. The leftovers are great, and it freezes well. Even my Texas man loves it!"
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chicken leg quarters
3 (32 ounce) cartons
low-sodium chicken broth
Hawaiian sea salt
1 (1/2 inch) piece
fresh ginger root, sliced
Maui sweet onion, cubed
1 (8 ounce) package
uncooked bean threads (cellophane noodles)
green onions, thinly sliced
1 small head
bok choy, chopped
Growing up as a child chicken long rice was and still is a favorite of mine. Now I make it often as it is simple and so delicious. This is a good chicken long rice recipe. Nowadays, I just pick up a rotisserie chicken (i.e costco) and shred the meat (thigh, drumstick, some breast) and keep the juices from the rotisserie. I usually add a pinch of hawaiian rock salt to the chicken meat (shredded) with all of its juice and 4 cans of chicken broth in a large pot. I turn the heat up on high to boil. I add some fresh ground black pepper. I use (thumb size) fresh grated ginger, 2 or 3 garlic cloves, no maui onions, and a sprinkle of green onions for garnish. I omitted the baby bok choy. One package of saifun noodles (bean thread) noodles is a must. There are about 4 bundles inside each package, enough for a large pot. Don't buy the vermicelli noodles, it is too thin. Once the broth is boiling, I add the noodles to the pot, I cover the pot and I let it get soft and expand, about 25 to 30 minutes give or take. Once the noodles are tender I use a kitchen scissors to cut up the noodles. I turn off the stove and let the noodles sit. Since the noodles will usually soak up a lot of the chicken broth I add a another can of low sodium chicken broth to the soup. I then taste and adjust seasonings (salt and black pepper). I normally eat this alone or with POI and/or rice. A very comforting and flavorful chicken soup - especially when you are feeling under the weather on those cold days!
This was not as flavorful as I had hoped. Not sure if I will make again.
Thanks for this idea! We recently went vegetarian and I was looking for something to make with bok choy and rice vermicelli. I ended up simmering the bok choy in some water with fresh ginger and garlic in it. I added three diced green onions, some chopped cilantro, and then mixed in a peanut sauce (peanut butter, soy sauce, chili garlic sauce, and hoisin). I threw in some textured vegetable protein (TVP) to thicken it up and served it over warmed (cooked) rice vermicelli. It was a hit. I know this is nothing like your recipe really, but thought I'd add the comment so someone else might get creative too! :)
Growing up in Hawaii, chicken long rice was a childhood favorite. This recipe is simple to make and delicious - the ginger perfectly flavors the chicken broth, and the bok choy offers some nice and slightly chewy contrast to the dish. The only modification I made was cutting back on the chicken stock by 1/3 - I eat it more as a side dish served on a plate than as a soup. This is the perfect accompaniment to a Hawaiian dinner of kalua pig and macaroni-potato salad.
Thank you so much for this recipe! We just moved to the islands from the Mainland and have had to change our menu a bit. This is a perfect addition to our meal menu. I doubled the recipe and used chicken bouillon powder instead of stock. To make things easier I added frozen diced onions, boiled it a bit, then added the long rice noodles. At the very end, just before serving, I added about two cups of frozen spinach and two cups of diced rotisserie chicken that I bought at Costco. Believe it or not, we get cold here in Hawaii, and it was perfect for this chilly night. I will definitely be making this many more times! Mahalo!
I've looked through numerous Chicken Long Rice recipes and this has to be one of the easiest and most flavorful recipes I've found. I use chicken breasts because my husband dislikes "brown meat" but it is just as good!
Delicious! Would definitely make again.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Long Rice Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 139
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