Hawaiian-Style Chicken Long Rice Soup Recipe

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If you’re looking for a bowl of comfort with a touch of island flair, Hawaiian-Style Chicken Long Rice Soup brings together the soothing warmth of broth, the tenderness of shredded chicken, and the unique slippery texture of long rice noodles. This traditional Hawaiian dish, often served at luaus and family gatherings, is as nourishing as it is flavorful. It’s a heartwarming meal that bridges Asian and Polynesian culinary traditions in a bowl.

The chicken is simmered until tender, flavored with ginger and garlic, and paired with mung bean threads (aka long rice) that soak up all the delicious broth. The result? A light yet savory soup perfect for any season, especially when you’re craving something wholesome and simple.

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What Kind of Long Rice Should I Use?

For authentic Hawaiian-style results, use mung bean thread noodles or “glass noodles.” These transparent, delicate noodles become wonderfully soft and silky once soaked and added to the broth. Avoid substituting with rice vermicelli or wheat noodles, as they won’t deliver the same texture and absorption.

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Ingredients for the Hawaiian-Style Chicken Long Rice Soup Recipe

• Chicken thighs or breasts: Provides rich flavor and tender meat after simmering. Bone-in thighs are especially good for a deeper broth.
• Ginger: A key aromatic that defines the soup’s flavor—use fresh slices for the best infusion.
• Garlic: Builds depth and a gentle heat that complements the ginger.
• Soy sauce: Adds umami and saltiness; you can adjust the amount to your preference.
• Chicken broth: The soul of the soup—go for homemade or a good-quality low-sodium version.
• Mung bean thread noodles: Known as “long rice,” they thicken the soup as they soak in broth.
• Green onions: Adds freshness and color just before serving.
• Salt and pepper: Essential seasonings to round out the taste.

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How To Make the Hawaiian-Style Chicken Long Rice Soup Recipe

Step 1: Prepare the Chicken and Broth

In a large pot, place the chicken thighs or breasts, sliced ginger, garlic cloves, and chicken broth. Bring to a boil, then reduce to a simmer. Cover and cook for 30-40 minutes, or until the chicken is tender and easily shredded.

Step 2: Shred the Chicken

Remove the chicken from the pot and place it on a cutting board. Use two forks to shred the meat into bite-sized pieces. Return the shredded chicken to the pot.

Step 3: Add Flavor

Stir in the soy sauce and season with salt and pepper to taste. Simmer for another 10 minutes to allow the flavors to meld.

Step 4: Cook the Noodles

While the soup simmers, soak the mung bean thread noodles in warm water for 10-15 minutes or until softened. Drain and add them directly into the soup. Cook for another 5 minutes, until the noodles are translucent and tender.

Step 5: Garnish and Serve

Ladle the soup into bowls and top with chopped green onions. Serve hot and enjoy the comforting island flavors.

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How to Serve and Store Hawaiian-Style Chicken Long Rice Soup

This soup is best served hot, straight from the pot with a generous handful of freshly chopped green onions on top. For a heartier meal, pair it with steamed white rice or Hawaiian sweet rolls.

To store leftovers, let the soup cool completely and transfer it into airtight containers. Refrigerate for up to 4 days. When reheating, you may need to add a splash of broth or water, as the noodles will continue to absorb liquid. This dish can also be frozen for up to 2 months—just thaw overnight in the fridge before reheating gently on the stovetop.

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Frequently Asked Questions

What is “long rice”?

Long rice refers to mung bean thread noodles that are often used in Hawaiian and Asian cuisine. They become clear and soft when cooked.

Can I use chicken breast instead of thighs?

Yes, chicken breast works well, but thighs tend to yield a richer and more flavorful broth.

Do I need to soak the noodles before adding?

Yes, soaking helps to soften them and reduces the cooking time. It also helps the noodles absorb the broth better without over-thickening the soup.

Is this dish gluten-free?

The soup can be gluten-free if you use gluten-free soy sauce and verify all other ingredients. Always double-check labels.

Can I make this in a slow cooker?

Absolutely. Add all ingredients except noodles and green onions to a slow cooker and cook on low for 6-7 hours. Add soaked noodles 30 minutes before serving.

What vegetables can I add?

Thinly sliced carrots, napa cabbage, or bok choy make great additions if you want to add more texture and nutrients.

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