Chicken Long Rice Soup recipe
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Ingredients
- 3 pounds chicken leg quarters 3 (32 ounce) cartons low-sodium chicken broth 1 tablespoon Hawaiian sea salt 1 (1/2 inch) piece fresh ginger root, sliced 1 large Maui sweet onion, cubed 1 (8 ounce) package uncooked bean threads (cellophane noodles) 1 bunch green onions, thinly sliced 1 small head bok choy, chopped
Nutrition Info
- 395.5 caloriescarbohydrate: 29.1 gcholesterol: 101.5 mgfat: 15.4 gfiber: 1.2 gprotein: 33 gsaturatedFat: 4.7 gservingSize: -sodium: 1118.4 mgsugar: 2.7 gtransFat: : -unsaturatedFat: : -
Directions Chicken Long Rice Soup
Directions
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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.