Chicken Long Rice Soup

Ingredients

• 8 cups Chicken broth
• about 450 g Chicken thighs
• about 113 g Long rice noodles (cellophane noodles)
• 2 tbsp Ginger
• 1/2 cup Green onions
• 2 tbsp Soy sauce (low sodium)
• 1 tsp Sesame oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large pot, bring the 8 cups of chicken broth to a rolling boil over high heat, about 5-7 minutes.
2. 2Carefully add the about 450 g of chicken thighs to the boiling 8 cups of chicken broth. Reduce the heat to medium-low, cover the pot, and simmer for 20 minutes, or until the chicken is cooked through and reaches an internal temperature of 74°C.
3. 3Using tongs, remove the cooked about 450 g of chicken thighs from the pot and place them on a clean cutting board. Let the chicken rest for 5 minutes. While the chicken rests, shred it into bite-sized pieces using two forks.
4. 4Return the shredded chicken to the pot with the chicken broth. Add the about 113 g of long rice noodles to the pot.
5. 5Increase the heat to medium and cook for 5 minutes, stirring occasionally, until the about 113 g of long rice noodles are tender. Be careful not to overcook them.
6. 6Stir in the 2 tbsp of ginger, the 1/2 cup of green onions, the 2 tbsp of soy sauce, and the 1 tsp of sesame oil. Cook for 1 more minute, allowing the flavors to meld.
7. 7Serve the Chicken Long Rice Soup hot immediately.

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