Best Chicken Long Rice Soup Recipes

CHICKEN LONG RICE (HAWAIIAN-STYLE CHICKEN SOUP)

Steps:

• Put bean thread noodles in a large bowl. Pour enough warm water over the noodles to cover by an inch. Soak noodles until softened, about 15 minutes; drain. Cut noodles into shorter lengths as desired.
• Put chicken breasts in a large pot with enough water to cover by a few inches; bring to a boil and cook chicken until until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken breasts to a cutting board and shred into strands with 2 forks; return shredded chicken to the pot of boiling water.
• Pour chicken broth into the pot and reduce heat to medium-high; add onion, garlic, ginger, fish sauce, soy sauce, and bay leaves; season with salt and pepper. Bring liquid again to a boil and add the bean thread noodles; cook at a boil until the noodles are translucent, about 5 minutes.
• Stir bok choy into the liquid; cook just until the leaves wilt slightly, 1 to 2 minutes.

CHICKEN LONG RICE SOUP

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.

CHINESE STYLE-CHICKEN LONG RICE SOUP RECIPE - (4.1/5)

Steps:

• In a medium-sized pot, add the water, broth, chicken, ginger and garlic; cook until the chicken is very tender. Remove the chicken to a bowl and allow to cool slightly. Shred the meat and return it to the pot. While the chicken is cooking, place the bean threads into a large bowl of hot tap water to soak for 30 minutes. Strain the long rice and place into the soup; simmer partially covered for about 30 minutes, until the long rice is also tender. Add the salt, if needed, and the greens onions just before serving.

LONG RICE NOODLE SOUP PORK OR CHICKEN

Steps:

• Before you start cooking, take the dried shitake mushrooms and long rice noodles and place both in a bowl of warm water. Let these soak for about 15-20 minutes until they are soft.
• While these are soaking, brown ground pork, minced garlic, and garlic salt in a large pot on medium heat. Do not drain.
• Once pork is cooked, add the cans of chicken broth to the pot. Start with four cans and if you prefer your soup thinner add a few more. Keep in mind that the long rice will soak up some of the soup. Bring this to a boil before adding other ingredients.
• Take softened long rice noodles out of the warm water and add to the pork/chicken broth. Also take the softened shitake mushrooms and cut off the stems and slice into 1/4" strips and add to broth. Cover pot and cook on medium heat for another 30 minutes. Stir soup periodically during this time.
• Now add the water chestnuts and bamboo shoots into broth and cook another 10 minutes uncovered.
• Take the eggs and crack these directly into the broth and mix the broth quickly with a spoon. This will scramble the eggs into the soup.
• This is now the time to taste your broth and add salt and pepper to taste. Just keep in mind that the flavors get more intense the next day.

CHICKEN LONG RICE SOUP

Steps:

• Bring chicken, ginger, salt, and chicken broth to a boil. Reduce heat and simmer for about 35 minutes. Remove chicken and strain broth. Discard solids.
• Place noodles in bowl of hot tap water and let sit for 30 minutes to soften.
• Stir onion into broth, bring to boil, then reduce to medium-low. Remove skin and bones from chicken and discard. Chop chicken into bite-sized pieces.
• Add the noodles, green onion, chicken, and bok choy to broth. Simmer until the noodles in are tender.