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!
Ingredients
- chicken leg quarters: 3 pound
- low-sodium chicken broth: 3 cartons (32 ounce cartons)
- Hawaiian sea salt: 1 Tbsp
- ginger root: 1 piece (1/2 inch piece, sliced, fresh)
- Maui sweet onion: 1 piece (cubed)
- uncooked bean threads (cellophane noodles): 1 pack (8 ounce pack)
- bunch green onions: 1 piece (sliced)
- head bok choy: 1 piece (chopped)
Metric Conversion
Stages of cooking
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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.
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Fill a bowl with hot tap water. Add the long rice noodles, and let sit for 30 minutes to soften.
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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.
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After the noodles have sat for 30 minutes, stir in the chicken meat, green onion, and bok choy. Reheat and serve.
