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!
PREPARATION TIME:
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
Directions:
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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.
Nutrition Facts (per serving)
| 396 | Calories |
| 15g | Fat |
| 29g | Carbs |
| 33g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 396 | |
| % Daily Value * | |
| Total Fat 15g | 20% |
| Saturated Fat 5g | 24% |
| Cholesterol 102mg | 34% |
| Sodium 1118mg | 49% |
| Total Carbohydrate 29g | 11% |
| Dietary Fiber 1g | 4% |
| Total Sugars 3g | |
| Protein 33g | 66% |
| Vitamin C 12mg | 13% |
| Calcium 49mg | 4% |
| Iron 2mg | 12% |
| Potassium 334mg | 7% |
