Rating: 4.5 stars
70 Ratings
  • 5 star values: 50
  • 4 star values: 14
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 2

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!

Recipe Summary

prep:
20 mins
cook:
40 mins
additional:
30 mins
total:
1 hr 30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

396 calories; protein 33g; carbohydrates 29.1g; fat 15.4g; cholesterol 101.5mg; sodium 1118.4mg. Full Nutrition
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