Description
This Hawaiian-style chicken soup has been a family favorite for many generations. The leftovers are great, and it freezes well. Even my Texas man loves it!
Ingredients
- 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
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr 30 mins
Servings: 8