Hawaiian-Style Chicken Long Rice Soup

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When the craving for something both cozy and light strikes, Hawaiian-Style Chicken Long Rice Soup is the answer. This dish, with its clear ginger-garlic broth, tender chicken, and slippery long rice noodles (often mung bean or vermicelli), is a fusion of comfort food and tropical flavor. Rooted in Hawaiian culinary tradition, it draws from both Asian and Pacific Islander influences, delivering a wholesome bowl that soothes and satisfies.

Whether you’re nursing a cold or just want something simple yet fulfilling, this soup wraps you in warmth. It’s commonly served at luaus but is equally at home on a busy weeknight dinner table. With ingredients you can find at any major grocery store, it’s easy to bring a taste of Hawaii into your kitchen.

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Ingredients for this Hawaiian-Style Chicken Long Rice Soup

• 2 tablespoons vegetable oil
• 1 medium onion, thinly sliced
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 4 cups chicken broth (low sodium preferred)
• 2 cups water
• 2 boneless, skinless chicken thighs (or breasts), shredded after cooking
• 1 tablespoon soy sauce
• 1/2 tablespoon fish sauce (optional, for umami depth)
• Salt and pepper to taste
• 100g long rice noodles (also called cellophane noodles or vermicelli)
• 1 cup chopped green onions
• 1/2 cup sliced carrots (optional, for added sweetness)
• Fresh cilantro or parsley, for garnish

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Step 1: Sauté Aromatics

Heat vegetable oil in a large pot over medium heat. Add sliced onion and cook until softened, about 4 minutes. Stir in garlic and ginger, cooking for another minute until fragrant.

Step 2: Build the Broth

Pour in the chicken broth and water. Bring the mixture to a boil, then reduce to a simmer.

Step 3: Cook the Chicken

Add the chicken thighs or breasts directly to the pot. Let them poach gently in the simmering broth for 15-20 minutes or until fully cooked. Remove the chicken and shred it using two forks.

Step 4: Season and Simmer

Return the shredded chicken to the pot. Stir in soy sauce, fish sauce (if using), salt, and pepper. Add sliced carrots if you’re including them. Let everything simmer for another 5 minutes.

Step 5: Add the Noodles

Place the long rice noodles in a bowl and cover with warm water for 10 minutes to soften. Drain, then add them to the soup. Let cook for 5 minutes until tender.

Step 6: Garnish and Serve

Just before serving, stir in chopped green onions. Ladle the soup into bowls and garnish with fresh cilantro or parsley.

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Frequently Asked Questions

Can I use chicken breast instead of thighs?

Absolutely! Chicken breasts work just as well. They might be a bit leaner, so watch the cooking time to avoid drying them out.

What are “long rice” noodles?

“Long rice” in Hawaiian cuisine typically refers to cellophane or mung bean noodles. They’re translucent, absorb flavors beautifully, and add a delightful texture.

Can I make this soup ahead of time?

Yes, this soup is great for meal prep. Make the broth and chicken ahead of time, and store the noodles separately. Combine them just before serving.

Is this soup gluten-free?

It can be! Just use a gluten-free soy sauce or tamari and confirm your noodles are gluten-free.

How spicy is this soup?

Not spicy at all. If you want a kick, add a bit of chili oil or sliced fresh chili when serving.

Can I add vegetables to this soup?

Of course! Bok choy, mushrooms, or bell peppers would all be excellent additions.

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