Name: Hawaiian-Style Chicken Long Rice Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1.5 lbs chicken thighs or breasts (boneless, skinless); 6 oz long rice noodles (bean thread or glass noodles); 6 cups chicken broth or stock; 2 tablespoons fresh ginger, thinly sliced; 3 garlic cloves, minced; 2 tablespoons soy sauce; 1 teaspoon toasted sesame oil; 2 green onions, chopped; Salt and pepper, to taste; Optional: 1 cup thinly sliced bok choy, carrots, or shiitake mushrooms

I first discovered Hawaiian-Style Chicken Long Rice Soup on a rainy trip to Oahu, and ever since then, it has become one of my absolute favorite comfort foods. There’s something about the delicate balance of shredded chicken, ginger-infused broth, and translucent long rice noodles that makes each spoonful incredibly soothing. While this dish has Chinese roots, it’s been warmly embraced in Hawaiian cuisine, often served at luaus and family gatherings.

Hawaiian Style Chicken Long Rice Soup Recipe

What I love most about this soup is how it manages to be light yet satisfying. It’s the perfect meal when you’re craving something warm and wholesome without the heaviness of cream or thick starches. And once you taste how the broth carries the flavors of garlic, green onions, and sesame oil, you’ll understand why I keep this on my go-to recipe list for cold nights or whenever I need a cozy food hug.

Why You’ll Love This Hawaiian-Style Chicken Long Rice Soup

Flavor-packed and aromatic: The ginger and garlic simmer with the chicken to create a deeply fragrant broth.
Comforting yet light: This soup is warm and hearty without being overly filling.
Simple ingredients, easy process: You don’t need anything fancy—just wholesome, accessible items.
Customizable: Add vegetables, use different broths, or swap noodles based on your preference.
Great for leftovers: It reheats beautifully, making it ideal for meal prep or next-day lunches.

What Kind of Noodles Should I Use for Hawaiian-Style Chicken Long Rice Soup?

Traditionally, Hawaiian-Style Chicken Long Rice Soup uses long rice noodles, which are essentially mung bean thread noodles or sometimes glass noodles. These noodles are transparent when cooked and have a silky, slippery texture that pairs perfectly with the savory chicken broth. You can find them labeled as “bean thread” or “cellophane noodles” in most Asian grocery stores or in the international section of supermarkets.

If you can’t find those, rice vermicelli is a good substitute, though it will change the texture slightly. Avoid using wheat-based noodles like spaghetti or egg noodles, as they won’t soak up the broth the same way and can turn mushy quickly.

Options for Substitutions

Noodles: If you can’t find long rice noodles, substitute with rice vermicelli or thin glass noodles. Just be sure to check the cooking time as it varies.
Chicken: While shredded chicken thighs are juicy and flavorful, you can also use rotisserie chicken or boneless breasts in a pinch.
Broth: Homemade chicken broth gives the best flavor, but store-bought low-sodium chicken stock works well too. Add a splash of fish sauce for extra umami.
Aromatics: Ginger and garlic are key, but you can also include lemongrass or a dash of soy sauce for depth.
Veggies: Not traditional, but adding bok choy, shiitake mushrooms, or carrots gives it a nutritious boost.
Garnish: Top with chopped green onions, fresh cilantro, or a dash of sesame oil to finish.

Ingredients for Hawaiian-Style Chicken Long Rice Soup

Each ingredient in this comforting soup plays a distinct role in building depth, warmth, and island-inspired character. Here’s a breakdown of what you’ll need and why it’s essential:

Chicken Thighs or Breasts – Tender, juicy shredded chicken is the heart of this soup. Thighs offer richer flavor, but breasts are a leaner alternative.
Long Rice Noodles (Bean Thread Noodles) – These translucent noodles soak up the broth beautifully and provide that signature slippery texture unique to this Hawaiian dish.
Fresh Ginger – Adds a warm, spicy fragrance to the broth that pairs perfectly with chicken.
Garlic Cloves – Enhances the savory depth of the broth and complements the ginger.
Chicken Broth or Stock – Forms the flavorful base; homemade is ideal, but a good-quality low-sodium stock works well.
Green Onions (Scallions) – Provide freshness and a mild oniony crunch to finish the dish.
Soy Sauce – Adds a subtle umami note and saltiness to round out the broth.
Sesame Oil – A few drops of toasted sesame oil at the end bring a nutty richness and aroma.
Salt and Pepper – Essential to season and balance the flavors.
Optional: Vegetables like carrots, bok choy, or mushrooms – While not traditional, these can add color and nutrition.

Hawaiian Style Chicken Long Rice Soup Recipe2

Step 1: Prepare the Chicken

Start by placing your chicken thighs or breasts in a large pot. Add enough water to cover them by about an inch and bring to a gentle boil. Skim off any foam that rises to the surface. Once the foam is cleared, reduce the heat to a simmer and cook for about 25–30 minutes, or until the chicken is fully cooked and tender enough to shred. Remove the chicken and set it aside to cool slightly.

Step 2: Build the Broth

Drain the cooking liquid (if you used plain water) and wipe the pot clean. Add a splash of oil and sauté the sliced ginger and minced garlic until fragrant—about 2–3 minutes. Return the shredded chicken to the pot, and pour in the chicken broth or stock. Bring it all to a simmer to let the flavors meld, about 10 minutes.

Step 3: Soften the Noodles

While the broth simmers, soak your long rice noodles in hot water according to package directions—typically around 10–15 minutes. Once they’ve softened and turned translucent, drain them and set aside.

Step 4: Combine and Season

Add the softened noodles to the pot with the broth and chicken. Stir in soy sauce, a dash of sesame oil, and season with salt and pepper to taste. Let everything simmer together for another 5–10 minutes, so the noodles absorb the broth’s flavor.

Step 5: Garnish and Serve

Ladle the soup into bowls and top with freshly chopped green onions. If desired, add a few sprigs of cilantro or a drizzle of chili oil for an extra kick. Serve hot and enjoy the comforting warmth of this Hawaiian favorite.

How Long to Cook Hawaiian-Style Chicken Long Rice Soup

The total cooking time for this soup is quite manageable, especially considering how much flavor you build in the process. Here’s a quick timeline:

Boiling and shredding chicken: 25–30 minutes
Simmering broth with aromatics: 10–15 minutes
Soaking noodles: 10–15 minutes (concurrent with broth simmering)
Final simmer with noodles: 5–10 minutes

In total, you’re looking at about 45 minutes from start to finish, making this an ideal weeknight dinner or a weekend comfort meal.

Tips for Perfect Hawaiian-Style Chicken Long Rice Soup

Use skinless, bone-in chicken thighs for a richer, more gelatinous broth—bones add depth and body.
Don’t overcook the noodles. They should be soft but not mushy. Soak only until just tender and finish them in the broth.
Ginger freshness matters. Use fresh ginger slices rather than powdered; it infuses the broth more beautifully.
Skim the broth. If you start with water, skim any foam when boiling the chicken to keep the broth clear and clean-tasting.
Adjust seasoning last. Since soy sauce adds saltiness, taste the broth before adding extra salt.
Rest the soup. Let it sit for a few minutes off the heat before serving to allow the flavors to blend and deepen.
Add veggies at the end if using any, so they stay bright and slightly crisp.
Finish with sesame oil. A few drops go a long way in enhancing the aroma and giving the soup a polished, restaurant-style flavor.

Watch Out for These Mistakes While Cooking

Even though Hawaiian-Style Chicken Long Rice Soup is pretty forgiving, a few missteps can take it from great to just okay. Here’s what to avoid:

Boiling the noodles too long – Glass noodles become mushy if overcooked. Soak just until soft, then finish briefly in the broth.
Skipping the sauté of aromatics – Directly simmering garlic and ginger in broth won’t unlock their full flavor; always sauté them first.
Under-seasoning the broth – It might taste flat without enough salt, soy sauce, or even a dash of fish sauce. Taste and tweak!
Not skimming the broth – If you cook the chicken in water, don’t forget to skim off the scum for a cleaner, clearer soup.
Using too much soy sauce early – It can overpower the delicate ginger and chicken notes. Add gradually and taste.
Crowding the soup with too many add-ins – It’s tempting to toss in everything, but less is more here. Let the simple flavors shine.
Serving right away – A short rest after cooking helps everything mellow and blend together.
Using low-quality broth – If you’re not making your own, pick a flavorful, low-sodium broth so you have room to adjust seasoning.

What to Serve With Hawaiian-Style Chicken Long Rice Soup?

This soup is light, which makes it perfect alongside something hearty or tropical. Here are 8 tasty suggestions to complete your Hawaiian-inspired meal:

1. Steamed White Rice

A classic pairing that makes the soup even more filling and allows the broth to shine.

2. Hawaiian Sweet Rolls

Soft, slightly sweet rolls are perfect for dipping or enjoying on the side.

3. Lomi Lomi Salmon

A traditional Hawaiian tomato and salted salmon salad that adds brightness and acidity.

4. Grilled Pineapple

Caramelized edges and sweet juice balance the savory notes of the soup beautifully.

5. Spam Musubi

A fun, salty-sweet bite that offers a contrast to the delicate flavors of the soup.

6. Macaroni Salad (Hawaiian-Style)

Creamy and tangy, this side offers a cool, comforting balance.

7. Ahi Poke Bowl

Fresh, marinated raw fish with rice adds texture and bold flavor to your meal.

8. Cucumber Namasu (Pickled Salad)

Light and crisp with a tangy vinegar dressing, it cleanses the palate perfectly.

Storage Instructions

One of the best things about Hawaiian-Style Chicken Long Rice Soup is that it stores incredibly well and actually tastes even better the next day as the flavors continue to meld.

Refrigerator: Store cooled leftovers in an airtight container for up to 4 days. Keep in mind that the noodles will continue to absorb broth over time, so you may want to store the noodles and broth separately if you’re making it ahead.
Freezer: You can freeze the broth and chicken mixture for up to 2 months, but it’s best to freeze it without the noodles. Glass noodles tend to lose their texture after freezing and reheating. When ready to eat, thaw the broth and cook fresh noodles before combining.
Reheating: Reheat gently on the stovetop over medium heat. If the soup looks too thick (the noodles will absorb liquid as it sits), just add a splash of water or broth to loosen it up.

Estimated Nutrition

The following is an approximate nutritional breakdown per serving (assuming the recipe serves 4 people):

Calories: 320
Protein: 28g
Fat: 8g
Carbohydrates: 35g
Fiber: 1g
Sugar: 2g
Sodium: 880mg

These values can vary based on the type of broth used, the cut of chicken, and whether or not you add vegetables or additional toppings.

Frequently Asked Questions

What is “long rice” in Hawaiian cooking?

“Long rice” refers to mung bean thread noodles or glass noodles, not actual rice. They’re called “long rice” in Hawaii due to their rice-like translucency and length once cooked.

Can I make this recipe vegetarian?

Absolutely! Just use vegetable broth and replace chicken with tofu or mushrooms. Add extra ginger and soy sauce for depth.

How do I prevent the noodles from getting soggy?

The key is to soak them until just soft and add them to the hot broth right before serving. If storing leftovers, consider keeping noodles separate.

Can I use rotisserie chicken?

Yes! Using pre-cooked rotisserie chicken is a great shortcut. Just shred it and simmer in the broth with the aromatics to infuse the flavors.

What vegetables can I add without overpowering the dish?

Mild veggies like bok choy, napa cabbage, carrots, or shiitake mushrooms work beautifully. Add them during the final simmer to keep them tender-crisp.

Is this soup gluten-free?

It can be! Use gluten-free soy sauce (tamari) and confirm your noodles don’t contain added wheat. Always check labels.

Can I make this in advance for a party?

Yes. Prepare the broth and chicken ahead of time, and cook the noodles just before serving. Reheat everything together and garnish fresh.

Why does my broth taste bland?

You may need more salt or soy sauce, or a splash of fish sauce to deepen the umami. Be sure to taste and adjust after simmering.

Conclusion

Hawaiian-Style Chicken Long Rice Soup is everything I want in a comforting, soul-warming bowl: nourishing, fragrant, and filled with love. It honors its island roots while being simple enough to whip up in any kitchen, any time. Whether you’re fighting off a cold, need a cozy dinner idea, or want to bring a bit of aloha into your week, this dish always delivers. I hope it becomes a favorite in your home like it is in mine.