CHICKEN LONG RICE SOUP RECIPE | ALLRECIPES
This Hawaiian-style chicken soup has been a family favorite for many generations. The leftovers are great, and it freezes well. Even my Texas man loves it!
Provided by Mama Smith
Categories Noodle Soup
Total Time 1 hours 30 minutes
Prep Time 20 minutes
Cook Time 40 minutes
Yield 8 servings
Number Of Ingredients 8
Steps:
- 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.
- Fill a bowl with hot tap water. Add the long rice noodles, and let sit for 30 minutes to soften.
- 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.
- After the noodles have sat for 30 minutes, stir in the chicken meat, green onion, and bok choy. Reheat and serve.
Nutrition Facts : Calories 395.5 calories, CarbohydrateContent 29.1 g, CholesterolContent 101.5 mg, FatContent 15.4 g, FiberContent 1.2 g, ProteinContent 33 g, SaturatedFatContent 4.7 g, SodiumContent 1118.4 mg, SugarContent 2.7 g
CHICKEN LONG RICE SOUP RECIPE | ALLRECIPES
This Hawaiian-style chicken soup has been a family favorite for many generations. The leftovers are great, and it freezes well. Even my Texas man loves it!
Provided by Mama Smith
Categories Noodle Soup
Total Time 1 hours 30 minutes
Prep Time 20 minutes
Cook Time 40 minutes
Yield 8 servings
Number Of Ingredients 8
Steps:
- 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.
- Fill a bowl with hot tap water. Add the long rice noodles, and let sit for 30 minutes to soften.
- 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.
- After the noodles have sat for 30 minutes, stir in the chicken meat, green onion, and bok choy. Reheat and serve.
Nutrition Facts : Calories 395.5 calories, CarbohydrateContent 29.1 g, CholesterolContent 101.5 mg, FatContent 15.4 g, FiberContent 1.2 g, ProteinContent 33 g, SaturatedFatContent 4.7 g, SodiumContent 1118.4 mg, SugarContent 2.7 g
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CHICKEN LONG RICE SOUP RECIPE | ALLRECIPES
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