Description

Get ready to experience the comforting taste of the islands with this Hawaiian-Style Chicken Long Rice Soup. It’s a soul-soothing dish filled with tender shredded chicken, fragrant ginger-garlic broth, and silky long rice noodles. This easy recipe captures all the aloha warmth in one pot—perfect as a quick dinner, nourishing lunch, or feel-good comfort food. Whether you’re exploring healthy snacks, dinner ideas, or cozy food ideas, this soup fits right in. With every spoonful, you’ll savor clean, delicate flavors that are both refreshing and deeply satisfying.

Ingredients

Scale

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

Instructions

Place chicken in a large pot, cover with water, and bring to a boil. Skim off any foam, reduce heat, and simmer for 25–30 minutes until fully cooked. Remove and shred.
Clean the pot and sauté ginger and garlic in a small amount of oil until fragrant.
Return shredded chicken to the pot. Pour in chicken broth and bring to a simmer for 10 minutes.
While broth simmers, soak noodles in hot water for 10–15 minutes until soft. Drain.
Add softened noodles to the pot. Stir in soy sauce, sesame oil, and season with salt and pepper.
Simmer for another 5–10 minutes, allowing noodles to absorb the broth.
Garnish with chopped green onions. Serve hot.

Prep Time: 10 minutes
Cook Time: 35 minutes