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chicken long rice recipe

Chicken Long Rice Recipe

Delicious Hawaiian Chicken Long Rice is a cozy, flavor-packed soup that’s ready in just 30 minutes! Slippery cellophane noodles, tender chicken, and a gingery broth make this a weeknight favorite. Perfect for gluten-free diets with a simple swap. Your kitchen will smell like paradise!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Main Course
Cuisine: Hawaiian
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 8 oz cellophane noodles mung bean noodles
  • 1 lb boneless skinless chicken thighs (breasts work too, but thighs are juicier)
  • 6 cups low-sodium chicken broth
  • 2- inch piece fresh ginger peeled and sliced into thin coins
  • 4 cloves garlic minced (I double this because life’s too short for bland food!)
  • 2 tbsp soy sauce or tamari for gluten-free
  • 1 tbsp fish sauce optional but adds amazing umami
  • 3 green onions sliced (white and green parts separated)
  • Salt and pepper to taste
  • Optional: lime wedges chili flakes, or fresh cilantro for serving

Method
 

  1. Prep the Noodles: Soak the cellophane noodles in warm water for 10-15 minutes until soft. Drain and set aside. (I’ve forgotten this step before—don’t worry, just give them a bit longer in the broth if needed.)
  2. Cook the Chicken: In a large pot, bring the chicken broth to a simmer over medium heat. Add chicken thighs, ginger, garlic, and white parts of green onions. Simmer gently for 15-20 minutes until the chicken is cooked through.
  3. Shred the Chicken: Remove the chicken and shred it with two forks. Set aside. (Pro tip: Short on time? Use pre-cooked rotisserie chicken and simmer the broth with aromatics for 10 minutes.)
  4. Build the Soup: Add soy sauce and fish sauce to the broth. Taste and adjust with salt or pepper. If it needs more punch, add a splash more soy or fish sauce.
  5. Add Noodles and Chicken: Add the soaked noodles to the broth and cook for 3-5 minutes until tender but chewy. Stir in the shredded chicken and green onion tops.
  6. Serve: Ladle into bowls, garnish with extra green onions, and serve with lime wedges or a sprinkle of chili flakes for a kick. Enjoy the tropical vibes!

Notes

Gluten-Free Option: Swap soy sauce for tamari to make this Chicken Long Rice gluten-free, perfect for folks like my partner, Jamie.
Substitutions: No cellophane noodles? Rice vermicelli works, though the texture’s softer. I’ve tried it, and it’s still delicious—just don’t tell any Hawaiian aunties.
Time-Saver: For meal prep, make the broth and shred the chicken ahead of time. Store separately, then reheat with noodles when ready to eat. Check out more dump-and-go slow cooker recipes for prep ideas.
Ava’s Tip: I love a squeeze of lime at the end for a bright, Mexican-inspired twist. Try it and let me know your take in the comments!
Troubleshooting: Cloudy broth? You might’ve boiled the chicken too hard. Keep it at a gentle simmer for a crystal-clear look, but honestly, it’ll taste amazing either way.
Nutrition (Per Serving, Approximate)
Calories: 350 kcal
Protein: 28g
Carbohydrates: 40g
Fat: 8g
Sodium: 900mg (varies with broth and seasoning)