Hawaiian Chicken Long Rice Soup

This classic Hawaiian comfort food is a soul-warming, gingery chicken soup featuring silky bean thread noodles. Despite the name “Long Rice,” it uses transparent mung bean noodles. It’s simple, nourishing, and deeply flavorful.

Ingredients

• 2 to 3 pounds bone-in, skinless chicken thighs

• 32 ounces (4 cups / 1 quart) low-sodium chicken broth

• 4-6 cups water

• 1 tablespoon low-sodium soy sauce

• 1 ½ teaspoons fresh ginger, grated (or more to taste)

• 1 teaspoon kosher salt (adjust to taste)

• 1 (8 oz / 225g) package bean thread noodles (cellophane noodles/glass noodles)

• 4-6 green onions, thinly sliced (for garnish)

Optional Additions:

• 2-3 cloves garlic, minced

• 1-2 stalks celery, sliced

• 1-2 carrots, sliced into coins

• A splash of sesame oil at the end

• Fresh cilantro for garnish

Step-by-Step Instructions

1. Cook the Chicken & Build the Broth

1. In a large pot or Dutch oven, combine the chicken thighs, chicken broth, and 4 cups of water. The liquid should just cover the chicken. Bring to a boil over high heat.

2. Once boiling, reduce heat to maintain a gentle simmer. Skim off any foam or impurities that rise to the top.

3. Add the grated ginger, soy sauce, and salt. If using, add optional garlic, celery, or carrots now.

4. Cover and simmer gently for 35-45 minutes, or until the chicken is very tender and cooked through.

2. Prepare the Chicken & Noodles

1. While the soup simmers, place the bean thread noodles in a large bowl and cover with warm water. Soak for 15-20 minutes, or until they are pliable and white. Drain and use kitchen shears to cut them into shorter, more manageable lengths (about 6-8 inches).

2. Once the chicken is cooked, remove it from the broth with tongs and place it on a plate to cool slightly. Keep the broth simmering.

3. When cool enough to handle, shred the chicken meat, discarding the bones.

3. Finish the Soup

1. Return the shredded chicken to the simmering broth.

2. Add the drained and cut bean thread noodles to the pot. Stir gently.

3. Simmer for 5-7 more minutes, just until the noodles are completely transparent, tender, and have absorbed some of the broth’s flavor. The soup will thicken slightly.

4. Taste and adjust seasoning: Add more salt, soy sauce, or ginger if needed. If the soup is too thick, add an extra ½-1 cup of hot water or broth to reach your desired consistency.

4. Serve

1. Ladle the hot soup into bowls. The noodles will be silky and the broth light but flavorful.

2. Garnish generously with sliced green onions. Add optional cilantro or a drizzle of sesame oil if desired.

Key Tips for Authentic Flavor & Success

• The Noodles Are Key: Use bean thread noodles (cellophane/glass noodles), not rice vermicelli or other starch noodles. They become wonderfully silky. Do not overcook them in the soup or they can become mushy. Just simmer until transparent.

• Bone-In for Flavor: Using bone-in chicken thighs yields a richer, more flavorful broth than boneless, skinless breasts.

• Ginger Freshness: Freshly grated ginger is essential. Bottled paste can be used in a pinch (use 1 teaspoon).

• Simmer, Don’t Boil: A gentle simmer keeps the broth clear and the chicken tender.

• Make it Your Own:

  • Heartier: Add sliced mushrooms with the noodles.

  • More Umami: Add a tablespoon of oyster sauce or a piece of kombu (dried seaweed) while simmering the broth.

  • Spicy Kick: Add a sliced Thai bird’s eye chili or a dash of chili garlic sauce when serving.

Serving & Storage

• Serve as a complete, light meal with a side of mac salad or a piece of buttered toast.

• Store cooled soup in an airtight container in the refrigerator for up to 4 days. The noodles will continue to absorb liquid, so you may need to add a splash of water or broth when reheating.

• Reheat gently on the stovetop over medium-low heat.

Enjoy this taste of Hawaiian home cooking—simple, soothing, and satisfying.