Chicken Long Rice Soup

Name: Chicken Long Rice Soup
Total time: 90
Yield: 8
Ingredients: 3 pounds chicken leg quarters; 3 (32 ounce) cartons low-sodium chicken broth; 1 tablespoon Hawaiian sea salt; 1 (1/2 inch) piece fresh ginger root, sliced; 1 large Maui sweet onion, cubed; 1 (8 ounce) package uncooked bean threads (cellophane noodles); 1 bunch green onions, thinly sliced; 1 small head bok choy, chopped

Recipe by Mama Smith from allrecipes.com

2 Hr. 30 Mins.

Ingredients

8 servings

•

3 pounds chicken leg quarters
•

3 (32 ounce) cartons low-sodium chicken broth
•

1 tablespoon Hawaiian sea salt
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1 (1/2 inch) piece fresh ginger root, sliced

•

1 large Maui sweet onion, cubed
•

1 (8 ounce) package uncooked bean threads (cellophane noodles)
•

1 bunch green onions, thinly sliced
•

1 small head bok choy, chopped

Instructions

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.
Fill a bowl with hot tap water. Add the long rice noodles, and let sit for 30 minutes to soften.
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.
After the noodles have sat for 30 minutes, stir in the chicken meat, green onion, and bok choy. Reheat and serve.