Chicken Long Rice Soup
A comforting Hawaiian soup featuring chicken, long rice noodles, ginger, and broth. A warming and flavorful lunch option, especially on cooler days.
Ingredients
- about 680 g Chicken Thighs (boneless, skinless)
- about 225 g Long Rice Noodles (cellophane noodles, mung bean noodles)
- 8 cups Chicken Broth
- 2 tbsp Ginger (grated)
- 1/4 cup Green Onions (chopped)
- 2 cloves Garlic (minced)
- 2 tbsp Coconut Aminos
- 1 tsp Sesame Oil
- to taste Salt and Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large pot, combine chicken broth, ginger, garlic, and coconut aminos.
- 2Bring to a boil, then reduce heat and simmer for 15 minutes.
- 3Add chicken thighs and cook until cooked through.
- 4Remove the chicken thighs from the pot and shred them with two forks. Return the shredded chicken to the pot.
- 5Add long rice noodles and cook until softened, about 5-7 minutes.
- 6Stir in green onions and sesame oil.
- 7Season with salt and pepper to taste. Serve hot.
Substitutions
Soy Sauce → Coconut Aminos
SOY Allergen
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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