I love this soup because it’s simple, wholesome, and packed with comforting flavors. The ginger adds a gentle warmth, while the noodles soak up all the delicious broth. It’s filling without being heavy, and the whole thing comes together with just a few ingredients. Whether I’m feeding family or craving something soothing, this soup always delivers.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I start by adding the chicken thighs, chicken broth, soy sauce, grated ginger, and salt to a large pot. I bring everything to a boil, then reduce the heat and let it simmer for about 30 minutes, until the chicken is tender and the broth is flavorful.
While the chicken simmers, I place the cellophane noodles in a large bowl and cover them completely with water. I let them soak for about 30 minutes until softened.
Once the chicken is fully cooked, I remove it from the pot and shred it into bite-sized pieces.
I return the shredded chicken to the pot, then add the softened noodles and simmer everything together for another 5 minutes, until the noodles turn clear or slightly translucent.
I portion the soup into bowls and garnish with fresh green onions before serving.
Servings and timing
This recipe makes about 4 servings and takes around 1 hour total—with 15 minutes of prep and 45 minutes of cook time.
Variations
When I want to add more veggies, I stir in sliced mushrooms or baby bok choy during the final simmer. I’ve also used boneless chicken breasts instead of thighs for a leaner option. For a bit more depth, I occasionally add a splash of fish sauce or a clove of garlic to the broth. And if I want a spicier kick, I’ll add some thinly sliced chili peppers or a drizzle of chili oil before serving.
Storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. The noodles can soak up a lot of broth, so I often add a splash of water or extra broth when reheating. I warm it gently on the stovetop to keep everything tender. This soup doesn’t freeze well with the noodles, so I prefer to enjoy it fresh or within a couple of days.
FAQs
Can I use chicken breast instead of thighs?
Yes, I’ve made this with boneless chicken breasts too. They cook a little faster and are leaner, though thighs give a richer flavor.
What are cellophane noodles?
Cellophane noodles, also called glass noodles, are made from mung bean or sweet potato starch. They turn translucent when cooked and have a light, chewy texture I really enjoy in broth-based dishes.
Can I make this soup ahead of time?
Yes, I often make the broth and chicken in advance. I wait to add the noodles until I’m ready to serve, so they don’t absorb too much liquid or get overly soft.
Is this soup gluten-free?
If I use gluten-free soy sauce (like tamari), then yes—it’s completely gluten-free. Just double-check the labels on the noodles and broth to be sure.
What can I serve with this soup?
It’s great on its own, but I sometimes serve it with a side of steamed rice, a cucumber salad, or Hawaiian-style rolls for a fuller meal.
Conclusion
Hawaiian Chicken Long Rice Soup is one of those feel-good recipes I keep in rotation when I want something easy, warm, and flavorful. With tender chicken, silky noodles, and a gingery broth, it’s everything I need in a comfort meal. It’s light, nourishing, and full of island flavor—perfect for cozy nights or sharing with family.
This comforting island-style soup features tender chicken, ginger-infused broth, and soft glass noodles—simple, soothing, and full of flavor.
Ingredients
2 to 3 pounds chicken thighs, skin removed
32 ounces low-sodium chicken broth
1 tablespoon low-sodium soy sauce
1½ teaspoons grated fresh ginger
1 teaspoon kosher salt
1 (8-ounce) package cellophane (glass) noodles
Green onions, thinly sliced (for garnish)
Instructions
In a large pot, combine chicken thighs, chicken broth, soy sauce, grated ginger, and salt.
Bring to a boil over medium-high heat, then reduce to a simmer. Cook uncovered for about 30 minutes, or until the chicken is cooked through and the broth has slightly reduced.
While the soup simmers, place the cellophane noodles in a large bowl and cover with warm water. Let them soak for about 30 minutes until softened.
Once the chicken is cooked, remove it from the pot. Shred or chop into bite-sized pieces.
Return the shredded chicken and softened noodles to the pot. Simmer for an additional 5 minutes, or until noodles turn clear and fully cooked.
Portion into bowls, garnish with sliced green onions, and serve hot.
Notes
You can use boneless, skinless chicken thighs for easier prep.
For added flavor, add sliced garlic or a splash of sesame oil.
Cellophane noodles are also known as mung bean noodles or glass noodles.
