Description
Ready for a cozy yet light meal that brings island comfort straight to your kitchen? This Hawaiian-Style Chicken Long Rice Soup is your go-to. With a gingery broth, tender shredded chicken, and slippery long rice noodles, it’s the perfect balance of savory warmth and tropical simplicity. Great for anyone needing quick dinner ideas, a healthy snack, or a comforting option in your soup rotation. Whether you’re into easy recipes or unique food ideas, this one checks every box. Just a handful of pantry staples and a few fresh ingredients deliver this warm bowl of goodness in under an hour.
Ingredients
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)
Salt and pepper to taste
100g long rice noodles (cellophane or vermicelli)
1 cup chopped green onions
1/2 cup sliced carrots (optional)
Fresh cilantro or parsley for garnish
Instructions
- Heat oil in a large pot over medium heat. Add onions; cook until softened.
- Stir in garlic and ginger; cook 1 minute until fragrant.
- Pour in chicken broth and water; bring to a boil.
- Add chicken; simmer 15–20 minutes until cooked. Remove and shred.
- Return shredded chicken to pot. Add soy sauce, fish sauce (optional), salt, pepper, and carrots if using. Simmer 5 minutes.
- Soak noodles in warm water for 10 minutes, then drain.
- Add noodles to soup; cook 5 minutes until tender.
- Stir in green onions. Serve hot, garnished with cilantro or parsley.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner