Easy Chicken Long Rice Recipe
A classic Chicken Long Rice Recipe comfort soup featuring tender chicken and glass noodles in a ginger-infused broth. Simple, soul-warming, and delicious!
Print Pin Servings: 7
Calories: 283kcal
Cost: $17
Equipment
- Large pot or Dutch oven
- Sharp knife for cutting noodles
- Tongs for handling chicken
- Measuring cups and spoons
- Large bowl for soaking noodles
Ingredients
- 2 lbs chicken thighs bone-in and skin-on
- 8 oz bean thread noodles long rice
- 2 inches fresh ginger julienned
- 3 green onions chopped
- 4 cups chicken broth
- 2 tablespoons soy sauce
- 1 teaspoon Hawaiian sea salt
- 2 cloves garlic minced
- ¼ teaspoon black pepper
- 2 tablespoons vegetable oil
Instructions
Prep Noodles:
- Soak bean thread noodles in warm water for 15 minutes
- Drain and cut into 6-inch lengths
Cook Chicken:
- Heat oil in large pot over medium-high
- Season chicken with salt and pepper
- Brown chicken 5-6 minutes per side
- Remove and set aside
Make Broth:
- Sauté ginger and garlic in same pot, 2-3 minutes
- Add broth and soy sauce
- Return chicken to pot
- Simmer 30 minutes covered
Finish Dish:
- Remove chicken, shred meat
- Discard bones and skin
- Add noodles to broth
- Return shredded chicken
- Cook 5-7 minutes until noodles are tender
- Add green onions
- Season to taste
Notes
- Choose chicken thighs for best flavor
- Don't oversoak noodles
- Fresh ginger is essential
- Add more broth if needed as noodles will absorb liquid
Nutrition
Calories: 283kcal | Carbohydrates: 25g | Protein: 22g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 85mg | Sodium: 888mg | Potassium: 320mg | Fiber: 1g