Description

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)

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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.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soup, Main Course
Method: Stovetop
Cuisine: Hawaiian, Asian-Inspired