Chicken Long Rice Soup

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!

Step: 1

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.

Step: 2

Fill a bowl with hot tap water. Add the long rice noodles, and let sit for 30 minutes to soften.

Step: 3

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.

Step: 4

After the noodles have sat for 30 minutes, stir in the chicken meat, green onion, and bok choy. Reheat and serve.

Per Serving: 396 calories; protein 33g; carbohydrates 29.1g; fat 15.4g; cholesterol 101.5mg; sodium 1118.4mg.

The name of “stew” can refer to 2 time a food and a make dishes method. Stewing involves not fast cooking piece of meat, vegetables or beans in a flavorful liquid . It’s same as to braising, instead it makes have a few notable differences. The meat is chopped into smaller pieces instead of being cooked all of it , and the liquid all of it covers the essential in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that warms you up on a freezing , winter day. It’s true ; a bowl of classic beef stew can make warming featured food , but stew’s comfort factor goes way beyond preserving you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.