Chicken Long Rice Soup
- Ready In:
- 1hr
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 3 lbs chicken leg quarters
- 3 quarts chicken broth
- 1 tablespoon sea salt
- 1⁄2 inch piece fresh gingerroot, thinly sliced
- 1 sweet onion, cubed
- 8 ounces cellophane noodles (bean thread)
- 10 green onions, thinly sliced
- 1 bok choy, small, chopped
directions
- Bring chicken, ginger, salt, and chicken broth to a boil. Reduce heat and simmer for about 35 minutes. Remove chicken and strain broth. Discard solids.
- Place noodles in bowl of hot tap water and let sit for 30 minutes to soften.
- Stir onion into broth, bring to boil, then reduce to medium-low. Remove skin and bones from chicken and discard. Chop chicken into bite-sized pieces.
- Add the noodles, green onion, chicken, and bok choy to broth. Simmer until the noodles in are tender.
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RECIPE SUBMITTED BY
sheepdoc
Caledonia, 0
Michigan mom