Chinese Style Chicken Long Rice Soup Recipe 415

CHICKEN LONG RICE (HAWAIIAN-STYLE CHICKEN SOUP)

Chicken Long Rice (Hawaiian-Style Chicken Soup) image

This is my favorite dish of all time. This is also a great winter comfort food and great for flu season. Serve over steamed rice.

Provided by Antonio

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 13

Ingredients

1 (16 ounce) package bean thread vermicelli noodles
warm water, as needed
3 chicken breasts, or more to taste
water, to cover
1 quart chicken broth
1 small onion, sliced thin
3 cloves garlic, chopped
3 slices fresh ginger, chopped
1 tablespoon patis (Philippine-style fish sauce)
1 tablespoon soy sauce
3 bay leaves
salt and ground black pepper to taste
2 cups chopped bok choy

Steps:

Put bean thread noodles in a large bowl. Pour enough warm water over the noodles to cover by an inch. Soak noodles until softened, about 15 minutes; drain. Cut noodles into shorter lengths as desired.
Put chicken breasts in a large pot with enough water to cover by a few inches; bring to a boil and cook chicken until until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Remove chicken breasts to a cutting board and shred into strands with 2 forks; return shredded chicken to the pot of boiling water.
Pour chicken broth into the pot and reduce heat to medium-high; add onion, garlic, ginger, fish sauce, soy sauce, and bay leaves; season with salt and pepper. Bring liquid again to a boil and add the bean thread noodles; cook at a boil until the noodles are translucent, about 5 minutes.
Stir bok choy into the liquid; cook just until the leaves wilt slightly, 1 to 2 minutes.

Nutrition Facts : Calories 563.1 calories, Carbohydrate 29.4 g, Cholesterol 50.6 mg, Fat 20.8 g, Fiber 0.8 g, Protein 70.6 g, SaturatedFat 0.5 g, Sodium 1532.9 mg, Sugar 2.4 g

CHINESE-STYLE RICE SOUP WITH CHICKEN AND GINGER

Chinese-style Rice Soup with Chicken and Ginger image

Provided by Food Network Kitchen

Categories side-dish

Time 6h30m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

6 cups water
4 cups chicken broth, low-sodium canned, or homemade
1 1/2 cups Arborio rice
2 teaspoons kosher salt
2 tablespoons unsalted butter
About 4 cups shredded cooked chicken (from 1 rotisserie chicken)
2 to 3 tablespoons grated peeled fresh ginger
3 scallions, thinly sliced
1 medium bunch fresh cilantro, leaves torn or chopped
Asian chili paste, or sambal oelek, optional

Steps:

Put the water and broth, salt, rice and butter in the slow cooker. Cover and cook on HIGH until the rice is soft and soupy, about 6 hours.
When ready to serve, remove the lid and stir in the ginger and scallions. Portion the soup into bowls and top with the shredded chicken and cilantro. Serve with chili paste on the side if desired.

CHICKEN LONG RICE SOUP

Chicken Long Rice Soup image

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

Provided by Mama Smith

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 1h30m

Yield 8

Number Of Ingredients 8

Ingredients

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 uncooked bean threads (cellophane noodles)
1 bunch green onions, thinly sliced
1 small head bok choy, chopped

Steps:

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.

Nutrition Facts : Calories 395.5 calories, Carbohydrate 29.1 g, Cholesterol 101.5 mg, Fat 15.4 g, Fiber 1.2 g, Protein 33 g, SaturatedFat 4.7 g, Sodium 1118.4 mg, Sugar 2.7 g

CHINESE LONG SOUP

Chinese Long Soup image

I like to serve this for Chinese New Year as the ingredients of this soup are cut into long pieces, symbolizing hope for a long life.

Provided by threeovens

Categories Clear Soup

Time 30m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 tablespoons vegetable oil
1/4 head cabbage, shredded (can use savoy, or napa, just not red)
8 ounces boneless pork, cut into thin strips
6 cups chicken broth
2 tablespoons soy sauce
1/2 teaspoon gingerroot, minced
8 green onions, cut into thin strips
4 ounces thin egg noodles

Steps:

Heat oil in a wok or large skillet over medium high. Add pork and cabbage and stir fry until meat is no longer pink, about 5 minutes. Add chicken broth, soy sauce, and ginger. Bring to a boil and reduce heat to low. Simmer 10 minutes, stirring occasionally.
Add noodles and cook until tender, about 2 to 4 minutes. Stir in onions (they should curl) and serve.

Nutrition Facts : Calories 243.9, Fat 11.4, SaturatedFat 3.1, Cholesterol 41.5, Sodium 1116.8, Carbohydrate 18.5, Fiber 2.1, Sugar 2.9, Protein 16.3

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