If you’re craving a comforting bowl that tastes like a warm hug from the islands, the Hawaiian Chicken Long Rice Soup Recipe is absolutely the dish you need to try. Combining tender chicken thighs, delicate glass noodles, and a fragrant broth infused with ginger and soy, this soup captures the essence of Hawaiian home cooking in every spoonful. It’s nourishing, simple, and perfect for any day when you want something both hearty and light-hearted at the same time.
Ingredients You’ll Need
Every ingredient in this recipe plays an important role, from building the rich broth to adding just the right texture and brightness to each bite. These simple essentials come together to create a beloved dish that feels special but is surprisingly easy to make.
- Chicken thighs (2 to 3 pounds, skin removed): They provide juicy, tender meat that enriches the soup with deep flavor and a lovely texture.
- Low-sodium chicken broth (32 ounces): A rich, flavorful base that soaks up the ginger and soy perfectly without overpowering the other ingredients.
- Low-sodium soy sauce (1 tablespoon): Adds a subtle savory umami note that balances the sweetness of the broth effortlessly.
- Fresh ginger (1½ teaspoons, grated): Brings a warm, aromatic spice that’s signature to Hawaiian long rice soup and brightens up the whole bowl.
- Kosher salt (1 teaspoon): Enhances all the flavors and ensures the broth is perfectly seasoned.
- Cellophane (glass) noodles (8-ounce package): These translucent noodles soak up the broth and add a silky, comforting texture essential to the soup’s character.
- Green onions (thinly sliced, for garnish): Fresh and crunchy, they add a pop of color and an additional layer of flavor right before serving.
How to Make Hawaiian Chicken Long Rice Soup Recipe
Step 1: Build the Flavored Broth
Start by combining the chicken thighs, chicken broth, soy sauce, grated ginger, and kosher salt in a large pot. This combination is where the magic begins—the broth will slowly soak up all the wonderful flavors as it simmers, setting the perfect foundation for the dish.
Step 2: Simmer the Chicken
Bring the mixture to a boil over medium-high heat, then lower the heat and let it simmer uncovered for about 30 minutes. This slow simmer tenderizes the chicken and reduces the broth slightly, intensifying the taste so it feels rich without being heavy.
Step 3: Prepare the Glass Noodles
While the chicken simmers, submerge the cellophane noodles in warm water inside a large bowl. Let them soak for 30 minutes until they soften nicely. This step ensures the noodles cook evenly when they return to the broth and take on that classic translucent appearance.
Step 4: Shred the Chicken
Remove the cooked chicken thighs from the pot and shred or chop them into bite-sized pieces. Using thigh meat means your chicken will stay moist and flavorful as it mixes back into the broth and noodles.
Step 5: Combine and Final Simmer
Return the shredded chicken and softened noodles into the pot, stirring gently to combine. Let everything simmer together for an additional 5 minutes, allowing the noodles to fully cook and absorb the delicious broth flavors while the chicken rewarms.
Step 6: Serve and Garnish
Once the soup is done, ladle it into bowls and finish with a sprinkle of thinly sliced green onions. Not only do these add a fresh crunch, but they also brighten the entire bowl visually and flavor-wise.
How to Serve Hawaiian Chicken Long Rice Soup Recipe
Garnishes
Green onions are the classic garnish, lending a slight oniony bite that complements the mild broth perfectly. For a festive touch, you could also add a squeeze of fresh lime or a sprinkle of toasted sesame seeds to bring extra aroma and zing.
Side Dishes
This soup shines as a light main course, but you can pair it beautifully with simple Hawaiian sides like mac salad, steamed white rice, or even a fresh pineapple salad to add a sweet contrast. These accompaniments complete the meal with traditional island flair.
Creative Ways to Present
For casual gatherings, serve the soup in individual mini coconuts or hollowed-out bread bowls for an eye-catching presentation. You could also top each bowl with crispy fried garlic or a drizzle of chili oil to add texture and a little kick, making the experience feel extra special.
Make Ahead and Storage
Storing Leftovers
Because this soup is so flavorful, leftovers are a real treat. Store any extras in an airtight container in the refrigerator for up to 3 days. The noodles may soak up some broth over time, so you can always add a splash of chicken broth or water when reheating to refresh it.
Freezing
You can freeze Hawaiian Chicken Long Rice Soup Recipe, but for best results, freeze the broth and chicken separately from the noodles to avoid mushiness. When ready, thaw and reheat gently, adding the noodles once everything else is warm.
Reheating
Reheat your soup gently over low heat on the stove, stirring occasionally until warmed through. Avoid boiling vigorously to maintain the tender texture of the chicken and noodles. Garnish fresh green onions again before serving to revive that vibrant crispness.
FAQs
Can I use chicken breast instead of thighs?
Yes, you can substitute chicken breast if you prefer leaner meat, but thighs tend to stay more tender and juicy during simmering, making them ideal for this soup’s comforting texture.
What are cellophane noodles made from?
Cellophane noodles, also called glass noodles, are usually made from mung bean starch or sweet potato starch. They become translucent and silky when cooked, adding a delicate chewiness to the soup.
Is this soup spicy?
No, the Hawaiian Chicken Long Rice Soup Recipe is mild and soothing, perfect for those who enjoy gentle flavors, but you can easily add chili flakes or hot sauce if you want to heat things up.
Can I make this recipe vegetarian?
To make it vegetarian, substitute the chicken broth with vegetable broth and omit the chicken. Adding firm tofu and mushrooms can provide protein and texture to keep the soup satisfying.
How do I know when the noodles are fully cooked?
The noodles will turn clear and soft when fully cooked, which usually takes about 5 minutes of simmering in the hot broth after soaking. Be careful not to overcook to keep their delicate texture.
Final Thoughts
If you want a taste of Hawaii that’s comforting, nourishing, and surprisingly easy to whip up, the Hawaiian Chicken Long Rice Soup Recipe is a real winner. Whether for a cozy family dinner or an impressive dish to share with friends, it brings warmth, flavor, and a little island magic to your table. Give it a go—you won’t regret keeping this recipe in your cooking arsenal!
Print
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
- Diet: Low Fat
Description
Hawaiian Chicken Long Rice Soup is a comforting and flavorful traditional dish featuring tender chicken thighs simmered in a fragrant broth with fresh ginger, low-sodium soy sauce, and delicate cellophane noodles. This easy-to-make soup is perfect for a cozy meal, garnished with fresh green onions for added brightness.
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 to begin building the broth flavor.
- Simmer the Chicken: Bring the mixture to a boil over medium-high heat, then reduce to a gentle simmer. Let it cook uncovered for about 30 minutes until the chicken is fully cooked and the broth slightly concentrates.
- Soften the Noodles: While the soup simmers, place the cellophane noodles in a large bowl and cover with warm water. Allow them to soak for approximately 30 minutes until they become soft but not fully cooked.
- Shred the Chicken: Remove the cooked chicken thighs from the pot and shred or chop them into bite-sized pieces for easy eating.
- Combine and Finish Cooking: Return the shredded chicken and softened noodles to the pot. Simmer for an additional 5 minutes until the noodles turn clear and are fully cooked through.
- Serve: Ladle the soup into bowls, garnish generously with thinly sliced green onions, and serve hot for a delicious, comforting meal.
Notes
- Use low-sodium chicken broth and soy sauce to control salt levels and keep the soup light.
- Skinless chicken thighs provide tenderness and flavor without excess fat.
- Cellophane noodles are delicate, so avoid over-soaking to prevent mushiness.
- Optional: Add a dash of white pepper or a squeeze of lime for an extra flavor boost.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently over low heat.
