Hawaiian Chicken Long Rice

Chicken Long Rice is a Hawaiian-style soup made with tender chicken, glass noodles (mung bean threads), and a gingery broth. It’s light, savory, and packed with island comfort.

Ingredients

• 1 lb chicken thighs (boneless or bone-in)
• 6 cups chicken broth
• 2 tbsp fresh ginger, sliced
• 3 cloves garlic, smashed
• 4 oz long rice (glass noodles/vermicelli)
• 2 tbsp soy sauce
• Salt, to taste
• 3 green onions, sliced

Directions

1. Soak noodles: Soak the long rice (glass noodles) in warm water for about 15–20 minutes or until softened. Drain and set aside.
2. Cook chicken: In a large pot, add chicken thighs, garlic, ginger, and chicken broth. Bring to a boil, then lower to a simmer. Cook for 20 minutes or until chicken is fully cooked.
3. Shred chicken: Remove the chicken, shred with forks, and return to the pot.
4. Season broth: Add soy sauce, salt, and green onions to the broth. Adjust seasonings to taste.
5. Add noodles: Stir in the soaked noodles and cook for another 5 minutes until tender and infused with flavor.
6. Serve hot: Ladle into bowls and enjoy!