Chicken Long Rice (Hawaiian-Style Chicken Soup)

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Place bean thread noodles in a large bowl with enough warm water to cover by 1 inch; soak until softened, about 15 minutes. Drain, then cut noodles into desired lengths.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Add chicken breasts to a large pot with enough water to cover by several inches; bring to a boil. Cook until chicken is no longer pink in centers and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Transfer chicken to a cutting board; shred into strands with 2 forks. Return chicken to the pot of boiling water.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Add chicken broth; reduce heat to medium-high. Add onion, garlic, ginger, bay leaves, fish sauce, and soy sauce; season with salt and black pepper. Bring to a boil; add noodles. Cook at a boil until noodles are translucent, about 5 minutes.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Stir in bok choy; cook until leaves slightly wilt, 1 to 2 minutes.'}

📊 Nutrition Facts

Per serving (4 servings total)