Chicken Long Rice Soup

SUBMITTED BY: Mama Smith

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

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PREP TIME	20 Min
COOK TIME	40 Min
READY IN	1 Hr 30 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

3 pounds chicken leg quarters
3 (32 ounce) cartons low-sodium chicken broth
1 tablespoon Hawaiian sea salt
1 (1/2 inch) piece fresh ginger root, sliced
1 large Maui sweet onion, cubed
1 (8 ounce) package long rice noodles (rice vermicelli)
1 bunch green onions, thinly sliced
1 small head bok choy, chopped

DIRECTIONS

Place chicken, chicken broth, salt, and ginger into a large pot. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the chicken is tender and no longer pink, about 35 minutes. Remove chicken, and strain broth into a new pot. Discard the solids.
Fill a bowl with hot tap water. Add the long rice noodles, and let sit for 30 minutes to soften.
Stir onion into the broth, and bring to a boil, then reduce heat to medium-low. Meanwhile, remove the skin and bones from the chicken and discard. Roughly chop the meat and set aside. Add the noodles, chicken meat, green onion and bok choy; simmer until noodles are tender.
After the noodles have sat for 30 minutes, stir in the chicken meat, green onion, and bok choy. Reheat and serve.