Chicken Long Rice Soup
Recipe information
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Cooking:
20 min.
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Servings per container:
8
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Source:

Ingredients for - Chicken Long Rice Soup

1. Chicken leg quarters - 3 pounds
2. Low-sodium chicken broth - 3 (32 ounce) cartons
3. Hawaiian sea salt - 1 tablespoon
4. Fresh ginger root, sliced - 1 (1/2 inch) piece
5. Maui sweet onion, cubed - 1 large
6. Uncooked bean threads (cellophane noodles) - 1 (8 ounce) package
7. Green onions, thinly sliced - 1 bunch
8. Bok choy, chopped - 1 small head

How to cook deliciously - Chicken Long Rice Soup

1. Stage

Place chicken, chicken broth, salt, and ginger into a large pot. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the chicken is tender and no longer pink, about 35 minutes. Remove chicken, and strain broth into a new pot. Discard the solids.

2. Stage

Fill a bowl with hot tap water. Add the long rice noodles, and let sit for 30 minutes to soften.

3. Stage

Stir onion into the broth, and bring to a boil, then reduce heat to medium-low. Meanwhile, remove the skin and bones from the chicken and discard. Roughly chop the meat and set aside. Add the noodles, chicken meat, green onion and bok choy; simmer until noodles are tender.

4. Stage

After the noodles have sat for 30 minutes, stir in the chicken meat, green onion, and bok choy. Reheat and serve.