chicken long rice soup

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr 30 mins


• 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.