Hawaiian-Style Chicken Long Rice Soup Recipe
There’s something deeply comforting about a hot bowl of soup, especially when it carries the soul of an island. This Hawaiian-Style Chicken Long Rice Soup isn’t just food—it’s a memory, a story, and a flavor-filled embrace all at once. I still remember the first time I had it on a breezy Oahu evening; the warmth, the aroma, the lightness—it all struck a perfect chord.
I decided to recreate that moment in my own kitchen, and it became more than a recipe. The soft rice noodles soaking up the flavorful broth, the tender shredded chicken, the whisper of ginger—it’s simple, but it sings with nostalgia and depth. What surprised me most was how effortlessly it came together, yet the result was something that felt like it simmered all day.
Every spoonful is like a mini escape to the islands. Whether it’s a chilly weeknight or you just need a bowl of something soothing, this soup delivers. It’s one of those dishes that brings people together around the table, always asking for seconds.
Why You’ll Love This Hawaiian-Style Chicken Long Rice Soup
This soup strikes the perfect balance between hearty and light. You get satisfying protein from shredded chicken, while the rice noodles make it filling without feeling heavy. Fresh ginger and garlic infuse the broth with a warmth that’s both zesty and calming. It’s naturally gluten-free, adaptable for different dietary needs, and so simple to make with pantry-friendly ingredients. If you love easy, nourishing meals that taste like home and vacation rolled into one, this dish is for you.
How to Make the Hawaiian-Style Chicken Long Rice Soup
Step 1: Start by preparing your aromatics. In a large pot, heat a splash of oil over medium heat and sauté thinly sliced fresh ginger and minced garlic until fragrant—about 2 minutes.
Step 2: Add boneless skinless chicken thighs or breasts to the pot. Pour in chicken broth until the chicken is fully submerged. Bring to a boil, then reduce to a simmer. Let the chicken cook gently for 20–25 minutes until tender and fully cooked.
Step 3: Remove the chicken from the pot and shred it using two forks. While you do that, add the long rice (cellophane noodles or glass noodles) directly into the broth and cook for about 5–7 minutes, or until they become soft and transparent.
Step 4: Return the shredded chicken to the pot. Season the soup with soy sauce or coconut aminos, salt, and pepper to taste. Garnish with chopped green onions and fresh cilantro before serving.
Recipe Variations and Possible Substitutions
If you want a richer broth, use bone-in chicken and simmer longer before removing the bones. For a vegetarian twist, skip the chicken and use vegetable broth with tofu cubes. You can swap out long rice noodles with vermicelli or even rice if needed. Want a spicier version? Add a splash of sriracha or sliced chili peppers for heat. If you’re going low sodium, opt for low-sodium broth and adjust seasonings to taste. The beauty of this soup is how customizable it is—don’t hesitate to make it your own.
Serving and Pairing Suggestions
This soup shines best when served piping hot, straight from the stove. I love garnishing it with extra fresh herbs, especially cilantro and green onions, for that burst of freshness in every bite. A wedge of lime on the side can add a bright citrusy lift if you’re craving a touch of acidity. Pair it with steamed jasmine rice or a simple side salad with sesame dressing for a more complete meal. If you’re in the mood for something extra, Hawaiian sweet rolls on the side are a dream.
Storage and Reheating Tips
Store any leftover soup in an airtight container in the fridge for up to 3 days. When reheating, warm it slowly on the stove over medium heat, adding a splash of broth or water if it has thickened. The noodles tend to soak up the liquid, so a little extra liquid helps restore the soupiness. You can also microwave it in short intervals, stirring in between to ensure even heating.
Frequently Asked Questions
How do I keep the noodles from getting mushy?
Soak or cook the noodles separately and add them just before serving. This keeps them springy and prevents overcooking.
Can I freeze this soup?
Yes, but it’s best to freeze it without the noodles. Add freshly cooked noodles when reheating to maintain texture.
What kind of chicken is best?
Chicken thighs are flavorful and tender, but breasts work well too if you prefer lean meat.
Is this soup gluten-free?
It can be! Use gluten-free soy sauce or coconut aminos and check your broth to ensure no hidden gluten.
Can I add vegetables?
Absolutely. Bok choy, shredded carrots, or even mushrooms make tasty, nutritious additions to the broth.
Related Recipe You’ll Like
If you’re in the mood for more cozy comfort food, you’ll definitely want to check out the Greek Lemon Chicken Soup Avgolemono for another bowl of nourishing warmth. Craving something a little heartier? The Creamy Kielbasa Gnocchi Soup is perfect for when you want something rich but still easy to make. And don’t miss the popular Irresistible Crock Pot Crack Potato Soup—it’s one of those recipes you’ll find yourself making again and again.
Save and Share This Recipe for Later
If you loved this Hawaiian-Style Chicken Long Rice Soup, make sure to pin it to your favorite recipe board on Pinterest so you can find it later! It’s a recipe worth keeping in your weekly rotation. Also, don’t forget to share it with your friends and family—on Facebook, Instagram, or by sending them the link. Great recipes are meant to be enjoyed together!
Hawaiian-Style Chicken Long Rice Soup Recipe
This Hawaiian-Style Chicken Long Rice Soup is a comforting island classic, blending tender shredded chicken, savory ginger-garlic broth, and glass noodles for a deeply satisfying and nourishing meal. It's naturally gluten-free, light yet filling, and packed with tropical warmth in every spoonful. Ideal for weeknight dinners, meal prep, or when you're simply craving something soothing and soul-warming, this recipe captures the essence of Hawaiian home cooking with minimal ingredients and bold flavors.
Ingredients
- 1 lb boneless, skinless chicken thighs or breasts
- 6 cups chicken broth
- 1 tablespoon vegetable oil
- 1 tablespoon fresh ginger, thinly sliced
- 3 cloves garlic, minced
- 4 oz glass noodles (long rice)
- 2 tablespoons soy sauce or coconut aminos
- Salt and pepper to taste
- 2 green onions, chopped
- Fresh cilantro for garnish
Instructions
- In a large pot, heat oil over medium heat. Add ginger and garlic and sauté until fragrant, about 2 minutes.
- Add the chicken and pour in the chicken broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes until the chicken is fully cooked.
- Remove the chicken and shred it using two forks.
- While shredding, add the glass noodles to the pot and simmer for 5–7 minutes until translucent.
- Return the shredded chicken to the pot. Stir in soy sauce, season with salt and pepper to taste.
- Garnish with green onions and cilantro before serving.
Notes
- You can soak the glass noodles in hot water for 10 minutes before adding to speed up cooking.
- Use bone-in chicken for more flavor, just remember to remove bones before serving.
- For a richer taste, add a dash of sesame oil or a squeeze of lime before serving.
- Store leftovers in the fridge for up to 3 days and reheat with a splash of broth to loosen the noodles.
