Chicken Long Rice Soup (Gluten-Free)
A comforting and traditional Hawaiian soup featuring shredded chicken, glass noodles (made from mung bean starch), and ginger broth. Made gluten-free by using glass noodles.
Ingredients
- 6 cups Chicken Broth
- about 450 g Chicken Thighs
- 2 tbsp Ginger (minced)
- 2 cloves Garlic (minced)
- 1/4 cup Green Onions (chopped)
- about 113 g Glass Noodles (Mung Bean Noodles)
- 1 tbsp Gluten-Free Soy Sauce
- 1 tsp Sesame Oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large pot, bring chicken broth to a boil.
- 2Add chicken thighs, ginger, and garlic.
- 3Reduce heat and simmer for 30 minutes, or until chicken is cooked through.
- 4Remove chicken and shred with two forks. Return chicken to the pot.
- 5Add glass noodles and cook until tender (about 5 minutes).
- 6Stir in gluten-free soy sauce and sesame oil.
- 7Garnish with green onions before serving.
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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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