Chicken soup is my go-to when I’m feeling under the weather or just in a funk, but this time around I wanted a bit of comfort too.  I made my version of chicken long rice – the Hawaiian chicken noodle soup.  I’m sharing my recipe below… I added a ton of ginger and used bone broth to help me through my chemo.  This is a dish that makes me feel like I’m back at home (and makes me crave lau lau and pipikaula).  Enjoy!

RECIPE
Patrice’s Chicken Long Rice

Ingredients

• 1 lb chicken thighs and tenders – diced into 1 inch cubes
• 1 32 oz carton chicken broth or bone broth 
• 1 cup water
• ½ cup soy sauce
• 1 chicken bouillon cube
• 2 oz cellophane noodles
• ½ yellow onion – sliced thin
• 3 stalks of green onion – sliced thin
• 1 tbsp of grated ginger
• 1 tsp of crushed garlic
• Cilantro – chopped (optional)

Preparation

1. Heat a tablespoon of vegetable oil in a large pot 
2. Saute chicken pieces (seasoned with salt & pepper) until golden brown and cooked through
3. Add sliced onions; cook until tender and translucent
4. Add crushed garlic and grated ginger; melt into chicken and onion mixture for 3-4 minutes
5. In a mug, heat a cup of water for about a minute; then dissolve the chicken bouillon cube
6. Add the chicken bouillon mixture and the chicken or bone broth to the pot; bring to a boil
7. When the soup reaches a hard boil, add the cellophane noodles to the pot; stir well to combine
8. Once the noodles soften, lower the heat to medium-low; Cover and simmer soup for 15 minutes
9. Check your seasoning – add salt & pepper to taste
10. Add green onions and cilantro to finish

Tips

After your soup simmers, you may need to add ½ cup (or more) of water or broth if your noodles absorbed too much liquid.