Hawaiian Chicken Long Rice Soup

This soulful Hawaiian-Style Chicken Long Rice Soup brings island comfort to your kitchen with its delicate balance of savory broth, tender chicken, and silky glass noodles. Known locally as "chicken long rice," this beloved dish showcases the multicultural influences in Hawaiian cuisine, particularly the Chinese-inspired use of bean thread noodles that absorb the aromatic ginger-infused broth. Neither too heavy nor too light, this soup delivers satisfying warmth with bright, clean flavors that transport you to tropical shores with every spoonful.

The first time I made this soup was after returning from a Hawaiian vacation where I'd fallen in love with the humble yet incredibly satisfying bowl of chicken long rice served at a local plate lunch spot. Back home on a chilly evening, I wanted something that would bring back that feeling of island comfort. As the ginger and garlic hit the hot oil, the familiar aroma immediately took me back to that oceanside eatery. I served it to my family, who had never experienced Hawaiian cuisine beyond the occasional pineapple-topped pizza, and watched as they fell silent with the first spoonful, then looked up with wide eyes. "This is nothing like I expected," my husband said, "it's so much better." Now it's our go-to comfort food when we want something that feels both nourishing and a little exotic.

Ingredients

• 1 pound boneless, skinless chicken thighs: Provides rich flavor and tender texture that stands up to simmering. Look for thighs with good color and minimal fat. Chicken thighs remain juicy even after extended cooking, making them ideal for soup. They should have a fresh smell and pinkish color without any gray spots.
• 6 ounces long rice noodles (bean thread/glass noodles): Creates the signature silky texture that gives the dish its name. These translucent noodles should be brittle when dry with no discoloration or powdery residue. They'll transform dramatically during cooking, becoming transparent and tender while absorbing the flavorful broth.
• 2 tablespoons fresh ginger, minced: Adds essential warmth and aromatic quality. Select firm ginger roots with smooth skin and a fresh, spicy fragrance when cut. Young ginger has thinner skin and a less fibrous texture, which is ideal for this soup.
• 3 cloves garlic, minced: Provides depth and savory notes. Choose firm bulbs with tight, papery skin and no sprouting. Fresh garlic should feel heavy for its size and have a pungent aroma when cut.
• 1 medium onion, thinly sliced: Creates sweet foundation notes in the broth. Look for firm onions with dry, crisp outer layers and no soft spots. Sweet Maui onions are traditional in Hawaii, but yellow onions work wonderfully too.
• 2 tablespoons soy sauce: Contributes umami depth and subtle saltiness. Traditionally, Hawaiian cooks might use less sodium shoyu, but regular soy sauce works well. Good quality soy sauce should have a rich aroma and complex, balanced flavor rather than just being salty.
• 6 cups chicken broth: Forms the soul of the soup. Homemade stock provides the most authentic flavor, but a good quality store-bought broth works well too. Look for broth with a clean ingredient list and minimal additives.
• 1 stalk lemongrass, bruised (optional): Adds subtle citrus notes that brighten the entire dish. Fresh lemongrass should feel firm with no browning or drying at the edges. The lower portion should have a fresh, lemony scent when cut.
• 2 green onions, sliced: Provides fresh finish and color contrast. Select bunches with bright green tops and firm white bases with no wilting or yellowing. The onions should stand upright when held at the root end.
• 2 tablespoons vegetable oil: Used for sautéing aromatics. A neutral oil with a high smoke point works best to let the other flavors shine. The oil should have a clean, fresh smell without any rancidity.
• Salt and pepper to taste: Enhances and balances all other flavors. Sea salt or kosher salt provides cleaner flavor than table salt. Freshly ground black pepper offers significantly more aroma and complexity than pre-ground.
• Fresh cilantro leaves (optional, for garnish): Adds bright, herbaceous notes and visual appeal. Look for vibrant green bunches with no yellowing or wilting. The leaves should have a strong, fresh scent when rubbed.

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Step-by-Step Instructions

Step 1:

Prepare the chicken with care - Begin by trimming any excess fat from the chicken thighs using kitchen shears or a sharp knife. This prevents the broth from becoming too greasy while still preserving the rich flavor that chicken thighs provide. Cut the trimmed thighs into bite-sized pieces, about 1-inch cubes, ensuring they're relatively uniform in size so they cook evenly. Season the chicken pieces lightly with salt and pepper, which begins building layers of flavor right from the start. Allow the seasoned chicken to rest at room temperature for about 10 minutes while you prepare the other ingredients. This takes the chill off the meat and allows it to cook more evenly.

Step 2:

Prepare the aromatic base properly - Peel and mince the ginger into very small pieces or grate it on a microplane for the most effective release of its essential oils. For the garlic, smash each clove with the flat side of your knife before mincing it finely – this technique releases more flavor compounds than simply chopping. Slice the onion thinly, following its natural lines from pole to pole rather than across the equator, which helps it maintain structure during cooking. If using lemongrass, remove the tough outer layers, trim the woody ends, and bruise the stalk by pressing it firmly with the flat side of your knife. This crushing action releases the aromatic oils locked within the fibrous stalk.

Step 3:

Sauté aromatics to develop flavor foundation - Heat a large, heavy-bottomed pot over medium heat and add the vegetable oil. Once the oil is shimmering but not smoking, add the sliced onions with a pinch of salt. The salt helps draw out moisture, allowing the onions to soften without browning. Cook for 3-4 minutes until the onions become translucent, stirring occasionally. Add the minced ginger and garlic, reducing the heat slightly if needed to prevent burning. Cook for another 1-2 minutes until intensely fragrant but not browned – burned garlic will impart bitterness to the entire soup. This careful sautéing of aromatics creates the essential flavor foundation that distinguishes authentic Hawaiian chicken long rice.

Step 4:

Brown the chicken for depth - Increase the heat to medium-high and add the seasoned chicken pieces to the aromatic mixture. Arrange them in a single layer as much as possible to promote browning rather than steaming. Allow the pieces to cook undisturbed for about 2 minutes before stirring. This initial sear creates flavor compounds through Maillard reaction that will enrich the entire broth. Continue cooking the chicken for another 3-4 minutes, stirring occasionally, until the pieces are lightly golden on most sides but not completely cooked through. They'll finish cooking in the broth, remaining tender and juicy.

Step 5:

Build the broth with thoughtfulness - Pour the chicken broth into the pot, using a wooden spoon to scrape up any flavorful browned bits from the bottom. These caramelized bits contain concentrated flavor that will enrich your broth. Add the soy sauce and bruised lemongrass stalk if using, stirring to combine everything evenly. The soy sauce adds umami depth while the lemongrass contributes subtle citrus notes that brighten the entire dish. Bring the mixture to a gentle boil, then reduce the heat to maintain a simmer. Allow the soup to cook uncovered for about 15 minutes, during which the chicken will finish cooking and the broth will reduce slightly, concentrating its flavors.

Step 6:

Prepare the noodles with attention - While the broth simmers, prepare the long rice noodles according to the package directions, but with a slight modification. Most packages will instruct you to soak the noodles in hot water until softened, but for soup, it's best to slightly under-soak them as they'll continue cooking in the hot broth. Typically, soaking them for about 10-12 minutes in hot (not boiling) water until they're pliable but still slightly firm in the center is perfect. Once softened, drain the noodles thoroughly and rinse them under cold water to stop the cooking process and remove excess starch. Use kitchen shears to cut the long strands into more manageable lengths of about 4-6 inches, which makes the soup easier to eat.

Step 7:

Combine noodles and broth with timing - After the broth has simmered for about 15 minutes, taste it and adjust the seasoning if necessary, adding more salt, pepper, or soy sauce according to your preference. Remove the lemongrass stalk if used, as it has released its flavor and isn't meant to be eaten. Add the prepared noodles to the simmering broth and cook for an additional 2-3 minutes. This brief cooking period allows the noodles to absorb some of the flavorful broth while still maintaining their distinctive texture. The noodles will continue to absorb liquid as they sit, so timing this step properly prevents them from becoming overly soft or soggy.

Step 8:

Finish with fresh elements - Just before serving, stir in most of the sliced green onions, reserving some for garnish. The residual heat will slightly wilt them while preserving their fresh flavor and bright color. Turn off the heat and allow the soup to rest for about 2 minutes. This brief resting period allows the flavors to settle and meld together, while giving the noodles a final chance to absorb the broth. The soup should have a clear, golden color with visible pieces of chicken, translucent noodles, and bright green onions creating visual appeal.

Step 9:

Taste and make final adjustments - Before serving, take a moment to taste the soup one final time and make any necessary adjustments. The flavor should be well-balanced with notes of ginger, garlic, and savory chicken, all unified by the subtle saltiness from the soy sauce. If the flavor seems flat, a small additional splash of soy sauce or pinch of salt can lift it. If it tastes too intense, a small amount of water can gentle it. Remember that the noodles will continue to absorb flavor, so the broth should be slightly more seasoned than you might think necessary.

Step 10:

Serve with thoughtful garnishes - Ladle the hot soup into warmed bowls, ensuring each serving gets a good proportion of chicken, noodles, and broth. Garnish each bowl with the reserved green onions and fresh cilantro leaves if using. The fresh herbs provide not only visual appeal but also bright, fresh flavor notes that contrast beautifully with the rich, savory soup. For an authentic Hawaiian touch, serve the soup with nothing more than perhaps a side of steamed white rice, allowing its clean, comforting flavors to be the star of the meal.

When properly prepared, Hawaiian-Style Chicken Long Rice Soup should have a clear, golden broth with tender pieces of chicken, silky translucent noodles, and bright notes of ginger and garlic. Each spoonful offers a perfect balance of savory comfort and fresh, clean flavors that transport you to the islands.

The Cultural Significance of Chicken Long Rice

What fascinates me about this humble soup is how it represents the beautiful cultural melting pot that defines Hawaiian cuisine. Chicken long rice isn't indigenous to Hawaii but rather evolved from Chinese influences during the plantation era when Chinese workers brought their culinary traditions to the islands.

The dish represents what happens when cultures meet and ingredients adapt to new environments. The "long rice" in the name actually refers to the transparent bean thread noodles (also called cellophane or glass noodles) that originated in Chinese cooking. When Chinese immigrants arrived in Hawaii to work on sugar and pineapple plantations in the 19th century, they brought these noodles with them. Over time, the dish evolved, incorporating local ingredients and techniques, eventually becoming a staple in Hawaiian home cooking and at luaus.

I had the privilege of learning more about this history from an elderly Hawaiian woman who ran a small plate lunch restaurant on Oahu's North Shore. She explained that while the dish might seem simple, it represents generations of cultural exchange and adaptation. Her grandmother learned to make it from Chinese neighbors, adding her own touches that were then passed down through the family. She emphasized that good chicken long rice should always have a clean, clear broth – never cloudy or greasy – allowing the simple flavors of ginger, chicken, and those unique noodles to shine through.

Perfect Occasions for Serving

While this soup is a staple at Hawaiian luaus and gatherings, I've found it fits beautifully into many different dining occasions in my own home. Its light yet satisfying nature makes it versatile for various settings and seasons.

For casual family dinners, I serve larger bowls of the soup as a complete meal, perhaps alongside some steamed rice and a simple green salad dressed with a ginger-soy vinaigrette. The soup itself is nutritionally balanced with protein from the chicken and carbohydrates from the noodles, making it a satisfying one-pot meal.

When entertaining guests who might be unfamiliar with Hawaiian cuisine, I serve smaller portions as a starter course. It never fails to intrigue people with its unique texture and clean flavors, sparking conversations about food traditions and cultural influences. I've found it's a wonderful way to introduce friends to Pacific Island cuisine in an approachable format.

During cold and flu season, this soup becomes our go-to comfort food. The clear broth with ginger and garlic seems to have almost medicinal qualities, and its gentle flavors appeal even to those with diminished appetites. I often make a double batch during winter months, keeping some in the freezer for those inevitable sick days when cooking is the last thing anyone feels like doing.

For potluck gatherings, I prepare the broth and chicken ahead of time, then add the noodles just before serving. A slow cooker set on the "warm" setting keeps everything at the perfect temperature throughout the event. I bring small bowls and provide garnishes on the side, allowing guests to customize their portions.

I learned about the importance of noodle preparation the hard way during my first attempt at this recipe. Having never worked with glass noodles before, I soaked them according to package directions and then added them to the simmering broth for another ten minutes. By the time I served the soup, the noodles had absorbed so much liquid they'd become a gummy, unappetizing mass. Now I carefully time the soaking process, rinse the noodles thoroughly to remove excess starch, and add them to the broth only briefly before serving. This creates that signature silky texture that makes properly prepared chicken long rice so special.

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Making It Your Own

While maintaining respect for this traditional dish, I've discovered several variations and adaptations that work beautifully while preserving the essential character of the soup.

For a more substantial meal, I sometimes add thinly sliced carrots, snow peas, or bok choy during the last few minutes of cooking. These vegetables add color, texture, and nutritional value while complementing the clean flavors of the broth. If adding vegetables, I'm careful to maintain the soup's defining characteristic of a clear, unmuddied broth.

For those who enjoy heat, a small amount of fresh chili or a few drops of chili oil added at the table creates a pleasant warmth without overwhelming the delicate flavors. In Hawaii, many locals enjoy their chicken long rice with a dash of Hawaiian chili pepper water, a simple infusion of hot chilies in vinegar and water that adds both heat and acidity.

If preparing this soup for special occasions, I sometimes substitute shiitake mushrooms for some of the chicken, adding an extra dimension of umami flavor. The mushrooms blend beautifully with the ginger-infused broth and complement the silky texture of the noodles. This variation is particularly appealing to guests who prefer lighter proteins or plant-forward meals.

For a more traditional Hawaiian presentation, sometimes I serve the soup alongside a small portion of poi (a starchy purple paste made from taro root) and a simple side of lomi lomi salmon. This creates a mini luau experience that showcases different aspects of Hawaii's diverse food culture.

Years of making this soup have taught me that sometimes the simplest foods are the most satisfying. There's something deeply comforting about a clear broth that's been infused with ginger and garlic, filled with tender pieces of chicken and those unique, slippery noodles that seem to absorb all the flavors around them.

What I appreciate most about this dish is how it connects me to a place and culture I've come to love through multiple visits to Hawaii. Every time I make it, the familiar aroma of ginger and garlic hitting hot oil immediately transports me back to that little roadside eatery where I first tasted it, with the sound of waves crashing in the distance and the warm island breeze carrying the scent of plumeria.

Food has this magical ability to create connections across time and distance. When I serve this soup to friends who've never visited Hawaii, I'm sharing not just a meal but a small piece of the aloha spirit – that sense of warmth, welcome, and community that defines Hawaiian culture. In our fast-paced world, there's something particularly special about a dish that encourages us to slow down, savor each spoonful, and perhaps dream of distant shores where this humble soup has been bringing comfort for generations.

Frequently Asked Questions

→ What are bean thread noodles and where can I find them?

Bean thread noodles (also called cellophane or glass noodles) are transparent noodles made from mung bean starch. They're available in most Asian grocery stores, the international aisle of many supermarkets, or online retailers.

→ Why is it called 'long rice' if there's no rice in it?

The name comes from early Chinese immigrants to Hawaii who called these transparent noodles 'long rice' despite them not being made from rice. The name stuck and became part of Hawaiian culinary tradition.

→ Can I make this soup ahead of time?

Yes! The flavor actually improves overnight. Store the soup without the noodles, and add them fresh when reheating to prevent them from becoming mushy.

→ Is this soup gluten-free?

Not as written due to the soy sauce, but you can easily make it gluten-free by substituting with tamari or gluten-free soy sauce. The bean thread noodles are naturally gluten-free.

→ What can I add to make this soup more filling?

Traditional additions include sliced mushrooms, bok choy, or watercress. You could also add hard-boiled eggs or extra protein like shrimp. For a heartier meal, serve with steamed white rice on the side.