Chicken Long Rice Soup (Gluten-Free)

Instructions

1. 1Pour the 6 cups of chicken broth into a large pot and bring it to a boil over high heat. Boiling point is 100°C.
2. 2Carefully add the about 450 g of chicken thighs to the boiling 6 cups of chicken broth. Reduce the heat to medium-low, cover the pot, and simmer for 15 minutes, or until the chicken is cooked through and tender. The internal temperature of the chicken should reach 74°C.
3. 3Using tongs or a slotted spoon, remove the cooked about 450 g of chicken thighs from the pot and place them on a clean cutting board. Allow the chicken to cool slightly for about 5 minutes, then shred it into bite-sized pieces using two forks or your fingers.
4. 4While the chicken cools, add the about 113 g of gluten-free long rice noodles and the 2 tbsp of ginger to the simmering broth. Cook for approximately 5 minutes, or until the noodles are tender but still have a slight chew. Stir occasionally to prevent sticking.
5. 5Return the shredded chicken to the pot with the noodles and broth. Stir in the 2 tbsp of soy sauce until well combined.
6. 6Serve the chicken long rice soup immediately. Garnish each serving with the 1/4 cup of chopped green onions before serving.

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