Chicken Long Rice Soup
By Nadia Kovalenko
Posted August 3, 2026Share
Time
Calories
Servings
Difficulty
Description
Quick Tip Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
8
3 (32 ounce) cartons low-sodium chicken broth
3 pounds chicken leg quarters
1 tablespoon Hawaiian sea salt
1 (1/2 inch) piece fresh ginger root, sliced
1 (8 ounce) package uncooked bean threads (cellophane noodles)
1 large Maui sweet onion, cubed
1 bunch green onions, thinly sliced
1 small head bok choy, chopped
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1
Step 1 (Put chicken broth, chicken, salt, and ginger in a large pot. Bring to a boil, then reduce heat to medium-low and simmer for 35 minutes. Remove the chicken and strain the broth into a new pot.)
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2
Step 2 (Soak the noodles in hot water for 30 minutes.)
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3
Step 3 (Add onion to the broth and bring to a boil. Reduce heat to medium-low. Remove the skin and bones from the chicken and chop the meat.)
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4
Step 4 (Add noodles, chicken, green onion, and bok choy to the broth. Simmer until the noodles are tender.)
Nutrition Facts
Servings 8
Amount Per Serving
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Calories 396 kcal
% Daily Value *
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Total Fat 15g
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Saturated Fat 5g
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Cholesterol 102mg
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Sodium 1118mg
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Total Carbohydrate 29g
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Dietary Fiber 1g
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Protein 33g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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