If you’re craving something comforting yet refreshingly unique, this Hawaiian Chicken Long Rice Soup Recipe is just what you need. It’s a delicious, soul-warming bowl that brings together tender chicken thighs, delicate cellophane noodles, and the subtle zing of fresh ginger, all simmered in a savory broth. Each spoonful offers a perfect balance of flavors and textures that feels like a warm hug from the islands. Trust me, once you try this, it will become one of your favorite go-to soups for any time of year.
Ingredients You’ll Need
The beauty of this Hawaiian Chicken Long Rice Soup Recipe lies in its simplicity. Each ingredient is carefully selected to build rich flavors without overwhelming complexity. From the tender chicken thighs to the fragrant ginger, and the translucent cellophane noodles, every element plays an important role in creating that authentic taste and comforting texture.
- Chicken thighs (2 to 3 pounds, skin removed): These provide juicy, flavorful meat that stays tender throughout the simmering process.
- Low-sodium chicken broth (32 ounces): The base of the soup, it adds depth without being too salty, allowing you to adjust seasoning later.
- Low-sodium soy sauce (1 tablespoon): Adds a touch of umami and salty richness without overpowering the broth.
- Grated fresh ginger (1½ teaspoons): Offers a bright, warming spice that lifts the flavor profile beautifully.
- Kosher salt (1 teaspoon): Essential to balance the flavors perfectly without making the dish salty.
- Cellophane (glass) noodles (8 ounces): These noodles soak up the broth’s essence, adding a delicate texture that’s pure comfort.
- Green onions, thinly sliced (for garnish): Final touch that adds freshness and a mild crunch to every spoonful.
How to Make Hawaiian Chicken Long Rice Soup Recipe
Step 1: Start the Flavorful Broth
Begin by placing the chicken thighs, chicken broth, soy sauce, freshly grated ginger, and kosher salt into a large pot. This combination is your flavor powerhouse. Heating everything together lets the ginger infuse gently while the chicken slowly releases its richness into the broth.
Step 2: Simmer and Build Depth
Bring the pot to a boil over medium-high heat, then turn it down to a low simmer. Keeping it uncovered allows some liquid to reduce, intensifying the taste. Let it cook for about 30 minutes until the chicken is perfectly tender and the broth deepens in flavor.
Step 3: Soften the Glass Noodles
While the chicken simmers, place your cellophane noodles in a large bowl and cover them with warm water. Soaking them for around 30 minutes softens them up, ready to soak in all those delicious broth flavors once they join the pot.
Step 4: Remove and Shred the Chicken
Once your chicken is cooked through, carefully take it out of the pot and shred or chop it into bite-sized pieces. Shredding allows the meat to blend perfectly with the noodles and broth, making sure every spoonful is balanced.
Step 5: Bring It All Together
Add the shredded chicken and softened noodles back to the pot. Let everything simmer for about 5 more minutes until the noodles turn clear and fully cook, absorbing that fragrant broth. This step is where all the flavors truly harmonize into a comforting dish.
Step 6: Serve and Enjoy
Ladle the hot soup into bowls and sprinkle generously with thinly sliced green onions. The fresh onion garnish adds a crisp contrast that brightens the hearty soup. Now, it’s ready to warm your soul with every delightful bite.
How to Serve Hawaiian Chicken Long Rice Soup Recipe
Garnishes
Green onions are the classic choice, bringing a fresh pop and mild zing that cuts through the savory broth beautifully. You can also sprinkle in some freshly cracked black pepper or add a few drops of toasted sesame oil for an extra layer of aroma. Feel free to toss in a handful of chopped cilantro if you want a touch of herbal brightness to complement the dish.
Side Dishes
This soup is hearty and filling on its own, but pairing it with simple sides can elevate mealtime. Hawaiian-style macaroni salad, steamed white rice, or a colorful tropical fruit salad complement the flavors and keep your meal well-rounded. The soup’s light yet substantial nature makes these sides a perfect match without overshadowing.
Creative Ways to Present
For a special gathering, serve the Hawaiian Chicken Long Rice Soup Recipe in beautifully rustic bowls with a wooden spoon for an authentic island feel. You can also offer small bowls of garnishes on the side, like chopped chilies, lime wedges, or pickled ginger, allowing guests to customize their soup experience. Presentation is a great way to make your dish feel even more inviting and memorable.
Make Ahead and Storage
Storing Leftovers
This soup keeps well in the refrigerator for up to 3 days. Store it in an airtight container to maintain freshness and prevent the noodles from absorbing too much liquid, which can sometimes make them mushy. When ready to eat, just reheat gently on the stovetop or in the microwave.
Freezing
While the chicken and broth freeze beautifully, cellophane noodles tend to lose their texture when frozen. For best results, freeze the soup without the noodles and add fresh softened noodles when you reheat. This method keeps the soup delicious without compromising texture.
Reheating
Reheat the soup slowly over low heat, stirring occasionally to warm it evenly and maintain texture. If you prepared ahead by freezing without noodles, add softened fresh noodles during reheating to bring back that silky, tender bite that makes the Hawaiian Chicken Long Rice Soup Recipe so special.
FAQs
Can I use chicken breasts instead of thighs?
You certainly can, but chicken thighs stay juicier and more flavorful during slow cooking. If using breasts, be careful not to overcook them, as they can dry out and affect the soup’s richness.
What if I don’t have cellophane noodles?
While cellophane noodles are traditional, you can substitute thin rice vermicelli or even angel hair pasta if needed. Just adjust the soaking and cooking times since they absorb liquid differently.
Is this soup spicy?
The Hawaiian Chicken Long Rice Soup Recipe is naturally mild with warmth from ginger, making it suitable for all palates. If you want extra heat, you can add sliced fresh chili or a dash of hot sauce when serving.
Can this soup be made vegetarian?
To make a vegetarian version, replace chicken with firm tofu and use vegetable broth instead of chicken broth. The ginger and soy sauce will still provide that tasty, comforting flavor, though the texture will differ slightly.
How long does it take to prepare this soup?
The recipe requires about 15 minutes of prep and approximately 45 minutes of cooking. It’s a fantastic option for a day when you want a warm meal without spending hours in the kitchen.
Final Thoughts
There’s something truly special about the Hawaiian Chicken Long Rice Soup Recipe that makes it a comfort food favorite. It’s simple to prepare, irresistibly tasty, and perfect for any occasion when you want a soothing, flavorful bowl. I encourage you to give this recipe a try and discover how a few humble ingredients can come together to create such a memorable meal. Your taste buds and your soul will thank you.
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Hawaiian Chicken Long Rice Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: About 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Hawaiian
Description
Hawaiian Chicken Long Rice Soup is a comforting and flavorful dish featuring tender chicken thighs simmered in a savory broth with fresh ginger, soy sauce, and translucent cellophane noodles. This traditional Hawaiian soup is garnished with crisp green onions for added freshness and makes a perfect meal for any day.
Ingredients
Chicken and Broth
- 2 to 3 pounds chicken thighs, skin removed
- 32 ounces low-sodium chicken broth
- 1 tablespoon low-sodium soy sauce
- 1½ teaspoons grated fresh ginger
- 1 teaspoon kosher salt
Noodles and Garnish
- 1 (8-ounce) package cellophane (glass) noodles
- Green onions, thinly sliced (for garnish)
Instructions
- Combine Ingredients: In a large pot, add the chicken thighs, chicken broth, soy sauce, grated fresh ginger, and kosher salt. This will form the flavorful base of your soup.
- Simmer Chicken: Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Cook uncovered for about 30 minutes until the chicken is fully cooked and the broth has slightly reduced, infusing it with rich flavors.
- Soften Noodles: While the soup simmers, place the cellophane noodles in a large bowl and cover with warm water. Let them soak for about 30 minutes until they become soft and pliable.
- Shred Chicken: Remove the cooked chicken from the pot and shred or chop it into bite-sized pieces for easy eating.
- Add Chicken and Noodles: Return the shredded chicken and softened noodles to the soup pot. Simmer for an additional 5 minutes until the noodles turn clear and are fully cooked, blending the textures and flavors together.
- Serve: Ladle the soup into bowls, garnish with thinly sliced green onions, and serve hot for a warming meal.
Notes
- Use low-sodium broth and soy sauce to control the salt content.
- Chicken thighs are preferred for their tenderness and flavor, but you can substitute with chicken breasts if desired.
- Soaking the cellophane noodles before cooking ensures they soften evenly without getting mushy.
- Garnish with green onions just before serving to maintain their fresh crunch.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
