Chicken Long Rice Soup

Chicken Long Rice Soup

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This Hawaiian-style chicken soup has been a associates favorite for many generations. The leftovers are great, and it freezes well. Even my Texas man loves it!

The ingredient of Chicken Long Rice Soup

  1. 3 pounds chicken leg quarters
  2. 3 (32 ounce) cartons low-sodium chicken broth
  3. 1 tablespoon Hawaiian sea salt
  4. 1 (1/2 inch) piece blithe ginger root, sliced
  5. 1 large Maui sweet onion, cubed
  6. 1 (8 ounce) package uncooked bean threads (cellophane noodles)
  7. 1 bunch green onions, thinly sliced
  8. 1 small head bok choy, chopped

The instruction how to make Chicken Long Rice Soup

  1. Place chicken, chicken broth, salt, and ginger into a large pot. Bring to a boil exceeding high heat, subsequently next cut heat to medium-low and simmer until the chicken is painful feeling and no longer pink, about 35 minutes. cut off surgically remove chicken, and strain broth into a new pot. Discard the solids.
  2. Fill a bowl afterward hot tap water. increase be credited with the long rice noodles, and let sit for 30 minutes to soften.
  3. Stir onion into the broth, and bring to a boil, after that reduce heat to medium-low. Meanwhile, sever the skin and bones from the chicken and discard. approximately in the region of chop the meat and set aside. accumulate the noodles, chicken meat, green onion and bok choy; simmer until noodles are tender.
  4. After the noodles have sat for 30 minutes, mix up in the chicken meat, green onion, and bok choy. Reheat and serve.

Nutritions of Chicken Long Rice Soup

calories: 395.5 calories
carbohydrateContent: 29.1 g
cholesterolContent: 101.5 mg
fatContent: 15.4 g
fiberContent: 1.2 g
proteinContent: 33 g
saturatedFatContent: 4.7 g
servingSize:
sodiumContent: 1118.4 mg
sugarContent: 2.7 g
transFatContent:
unsaturatedFatContent:

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