Ingredients
4 boneless, skinless chicken thighs
6 oz long rice noodles
6 cups chicken broth
3 cloves garlic, minced
1 tbsp ginger, grated
2 tbsp soy sauce
2 green onions, chopped
2 carrots, sliced
2 stalks celery, diced
Salt and pepper to taste
Directions
Start by heating a pot over medium heat and adding a bit of oil. Sauté the minced garlic and grated ginger until fragrant.
Add the boneless, skinless chicken thighs to the pot and cook until they are lightly browned on all sides.
Pour in the chicken broth and soy sauce, then bring the mixture to a simmer. Let the chicken cook until it is tender and fully cooked through.
Once the chicken is done, remove it from the pot and shred it into bite-sized pieces using two forks.
Return the shredded chicken to the pot and add the long rice noodles, carrots, and celery. Let the soup simmer until the vegetables are tender and the noodles are cooked.
Season the soup with salt and pepper to taste, then garnish with chopped green onions before serving.
Enjoy a warm and comforting bowl of Hawaiian Chicken Long Rice Soup with your favorite side dishes or a slice of crusty bread.
Nutrition Facts
Calories:
280
Fat:
7
Carbohydrates:
22
Protein:
30
Sodium:
950
Fiber:
3
Sugar:
4
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