Chicken Long Rice (Hawaiian-Style Chicken Soup)

Chicken Long Rice (Hawaiian-Style Chicken Soup) 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.

Ingredients

Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 30 mins

    TOTAL : 15 mins

    SERVING : 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.

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  • 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.

Per Serving: 563 calories; protein 70.6g; carbohydrates 29.4g; fat 20.8g; cholesterol 50.6mg; sodium 1532.9mg.