This comforting Hawaiian soup brings island flavors to your kitchen with its rich, savory broth and tender chicken. A traditional dish often served at luaus, it’s surprisingly simple to prepare with everyday ingredients.
The long rice—actually bean thread noodles—soaks up the fragrant broth, while ginger and garlic add depth to every warm, satisfying spoonful. Perfect for chilly evenings or sharing with loved ones.
Ingredients for Hawaiian Chicken Long Rice Soup
Everyday ingredients transform into this island-inspired soup with rich, savory depth and comforting warmth.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Skinless Chicken Thighs 🍗 | 1 ½ lb | Cut into bite-sized pieces |
| Bean Thread Noodles 🍜 | 4 oz | Also called cellophane noodles |
| Chicken Broth 🥣 | 8 cups | Low-sodium preferred |
| Fresh Ginger Root 🌿 | 2 tbsp | Peeled and minced |
| Garlic Cloves 🧄 | 4 cloves | Minced finely |
| Green Onions 🧅 | 4 whole | Thinly sliced, white and green parts |
| Carrots 🥕 | 2 whole | Peeled and sliced into rounds |
| Shiitake Mushrooms 🍄 | 4 oz | Fresh or dried, sliced |
| Soy Sauce 🫒 | 3 tbsp | Low-sodium for controlled seasoning |
| Sesame Oil 🫒 | 1 tbsp | Toasted for best flavor |
| Salt 🧂 | 1 tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Cilantro 🌿 | ¼ cup | Chopped, for garnish |
The chicken is key here. Boneless, skinless thighs stay juicy through the long simmer—avoid breasts as they can dry out. Most Asian markets carry bean thread noodles in the dried goods aisle, but Whole Foods or well-stocked supermarkets often have them too. Look for shiitake mushrooms with firm caps and no slimy spots—fresh is ideal, but dried (rehydrated) works in a pinch.
No bean thread noodles? Rice vermicelli is the closest sub, though the texture differs slightly. Out of fresh ginger? Ground ginger at one-third the amount works, but fresh is far superior. For a vegetarian twist, mushroom or vegetable broth replaces chicken broth beautifully. The soy sauce can be tamari for gluten-free, but taste before adding salt—it’s often saltier.
This soup tastes even better the next day once flavors meld. Keeps 4-5 days refrigerated in airtight containers. The noodles will absorb broth over time, so add a splash of water when reheating. Freezes well for up to 3 months.
Why You’ll Love This Recipe
- One Pot Wonder: I just toss the chicken thighs, ginger, and garlic into the broth—no pre-cooking, no fuss. The noodles soak up all the rich flavor while they soften.
- Ginger-Garlic Magic: That first whiff of fresh ginger and garlic sizzling in the broth? It’s the kind of aroma that makes my whole house smell like a Hawaiian kitchen.
- Feeds a Hungry Table: Between us, this stretches further than you’d think—great for family dinners or when friends drop by unannounced.
- Leftovers for Days: Honestly, it tastes even better the next day. I make a big batch and reheat portions all week for a cozy, low-effort lunch.
Step-by-Step Instructions for Hawaiian Chicken Long Rice Soup
Here’s the method. Straightforward, tested, works every time.
Step 1: Sear the Chicken and Aromatics
Heat the sesame oil in a large pot over medium-high heat. Add the 1.5 lb boneless skinless chicken thighs and sear until lightly browned on all sides, about 5-6 minutes. This builds a flavor base that will infuse the entire soup.
Add the 2 tbsp minced fresh ginger root and 4 minced garlic cloves, stirring constantly for 30 seconds until fragrant. Be careful not to let the garlic burn—it should turn lightly golden but not brown.
Step 2: Build the Broth and Simmer
Pour in the 8 cups chicken broth, 3 tbsp soy sauce, 1 tsp salt, and 0.5 tsp black pepper. Stir to combine, scraping up any browned bits from the bottom of the pot. These fond bits add depth to the broth.
Add the 2 peeled and sliced carrots and 4 oz sliced shiitake mushrooms. Bring to a boil, then reduce heat to medium-low and let simmer for 15 minutes until the chicken is cooked through and the vegetables are tender.
Step 3: Remove Chicken and Shred
Using a slotted spoon, transfer the chicken to a cutting board. Once cool enough to handle, shred it into bite-sized pieces using two forks. This texture is traditional for this dish and absorbs the broth beautifully.
Return the shredded chicken to the pot. The broth should now be rich with the flavors of the chicken, ginger, and garlic. The carrots and mushrooms should be fork-tender but still hold their shape.
Step 4: Add Noodles and Finish
Add the 4 oz bean thread noodles to the pot. These noodles cook quickly—simmer for just 3-4 minutes until they are translucent and tender. Stir occasionally to prevent sticking.
Taste and adjust seasoning if needed. The noodles will continue to absorb liquid as they sit, so remove the pot from heat once they reach the desired doneness.
Step 5: Garnish and Serve
Ladle the soup into bowls. Garnish each serving with thinly sliced green onions and 0.25 cup chopped cilantro. The fresh herbs add a bright, vibrant finish to the rich, savory broth.
Serve immediately while hot. The noodles should be silky and the broth deeply aromatic, with layers of ginger, garlic, and umami from the soy sauce and mushrooms.
Pro Tips For Making Hawaiian Chicken Long Rice Soup
- Soak the Noodles: Cover bean thread noodles in hot water for 10 minutes before cooking—I learned this the hard way after ending up with chewy, uneven strands in my first few batches.
- Brown the Thighs: Sear the chicken thighs in a hot pan for 3-4 minutes per side to lock in flavor before adding the broth. My grandmother swore by this, and she was right.
- Strain the Broth: Skim off any foam or fat from the chicken broth as it simmers to keep the soup clean and light. Sounds tedious, but it actually changes the outcome.
- Grate the Ginger: Use a microplane to finely grate the fresh ginger root—about 1 tablespoon—so it melts into the broth instead of floating as stringy bits.
Perfect Pairings for This hawaiian chicken long rice soup
Side Dish Pairings
Steamed jasmine rice makes an excellent companion, soaking up the flavorful broth. I serve it on the side so everyone can add as much as they like. For freshness, try a simple cucumber-macadamia nut salad with rice vinegar dressing. 🥗
Bread Options
Warm Hawaiian sweet rolls are perfect for dipping and add a touch of island authenticity. Toast them lightly for extra texture. For a savory twist, garlic breadsticks from your local bakery work beautifully.
Beverage Pairings
Iced green tea with a squeeze of lime complements the ginger and garlic notes. For alcohol, a crisp Sauvignon Blanc from New Zealand cuts through the richness. I also enjoy a light wheat beer like Hoegaarden with this dish. 🍺
Garnish Upgrades
Add lime wedges on the side for a bright citrus kick. A sprinkle of toasted sesame seeds enhances the nutty flavor of the sesame oil. For heat lovers, sriracha or chili crisp adds a spicy dimension.
Nutrition Facts
Frequently Asked Questions
Can I use chicken breast instead of thighs?
You can, but thighs stay juicier during the 15 minutes simmer. Breast tends to dry out, so reduce cooking time to 10-12 minutes and check frequently.
What if I can’t find bean thread noodles?
Rice vermicelli is the closest substitute. Soak them in warm water for 5 minutes before adding to the soup. They’ll soften faster than bean threads.
How do I prevent the noodles from clumping?
Rinse the noodles under cold water before adding them to the pot. Stir occasionally while simmering for 3-4 minutes. This keeps them separate.
Can I make this soup ahead of time?
Yes! It tastes even better the next day. Store in an airtight container for up to 4-5 days in the fridge. Reheat gently with a splash of water.
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