Chicken Long Rice (Hawaiian-Style Chicken Soup)

Chicken Long Rice (Hawaiian-Style Chicken Soup)

Antonio Due

"This is my favorite dish of all time. This is also a great winter comfort food and great for flu season. Serve over steamed rice."
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1 h servings 563 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 563 kcal
  • 28%
  • Fat:
  • 20.8 g
  • 32%
  • Carbs:
  • 29.4g
  • 9%
  • Protein:
  • 70.6 g
  • 141%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 1533 mg
  • 61%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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).
  3. Remove chicken breasts to a cutting board and shred into strands with 2 forks; return shredded chicken to the pot of boiling water.
  4. 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.
  5. Stir bok choy into the liquid; cook just until the leaves wilt slightly, 1 to 2 minutes.


Read all reviews 2
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`I was looking for a good chicken long rice recipe and this one was exactly what I was looking for. Aloha bro!

I made it just like the recipe EXCEPT I didn't have any bokchoy. It was delicious! I made it as a main dish instead of a side dish and I was filled and happy. My left overs made great side dishe...

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