Chicken Long Rice Soup
Chicken Long Rice Soup Recipe: A Comforting Classic
Table of Contents
If you’re looking for a comforting and nourishing meal, look no further than Chicken Long Rice Soup. This classic dish, known for its tender chicken, delicate long rice noodles, and flavorful broth, is a perfect choice for any occasion. Whether you’re seeking a hearty soup for a chilly evening or a light, satisfying lunch, Chicken Long Rice Soup delivers on taste and comfort. In this blog post, we’ll explore how to make this delicious soup from scratch, and why it’s a staple in many kitchens.
What is Chicken Long Rice Soup?
Chicken Long Rice Soup is a traditional Asian-inspired dish that combines the flavors of tender chicken with long rice noodles, also known as cellophane or glass noodles. These noodles are made from mung bean starch and are known for their delicate texture and ability to absorb the flavors of the broth. The soup is typically seasoned with ginger, garlic, and soy sauce, giving it a savory depth that pairs wonderfully with the lightness of the noodles.
Why You’ll Love This Recipe
This Chicken Long Rice Soup is not only delicious but also incredibly easy to prepare. It’s packed with nutrients, making it a healthy option for both lunch and dinner. Here are a few reasons why this recipe stands out:
- Comforting and Satisfying: The combination of tender chicken and flavorful broth provides a comforting meal that warms you from the inside out.
- Healthy and Nutritious: Chicken is a great source of lean protein, and the addition of vegetables adds essential vitamins and minerals.
- Quick and Easy: With a prep time of just 15 minutes and a total cooking time of 30 minutes, this soup is perfect for busy weeknights or when you need a quick meal.
- Versatile: You can customize the soup with your favorite vegetables or adjust the seasoning to suit your taste.
Ingredients You’ll Need
To make Chicken Long Rice Soup, you’ll need the following ingredients:
Chicken Long Rice Soup Recipe
Ingredients
- 1 lb 450g boneless, skinless chicken thighs or breasts, diced
- 4 cups chicken broth
- 2 cups water
- 1 cup long rice noodles also known as cellophane or glass noodles
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce optional for extra umami
- 1 tablespoon olive oil or vegetable oil
- 1 cup sliced mushrooms shiitake or button mushrooms work well
- 1 medium carrot thinly sliced
- 2 green onions chopped (for garnish)
- 1/4 cup fresh cilantro chopped (for garnish)
- 1 lime cut into wedges (for serving)
- Salt and pepper to taste
Instructions
Prepare the Ingredients:
- Soak the long rice noodles in warm water for about 15 minutes, or until they become soft. Drain and set aside.
Cook the Chicken:
- Heat the olive oil in a large pot over medium heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the pot and set aside.
Sauté the Aromatics:
- In the same pot, add the chopped onion, garlic, and minced ginger. Cook until the onion becomes translucent and fragrant, about 3 minutes.
Build the Broth:
- Add the chicken broth and water to the pot. Bring to a simmer, then add the soy sauce, fish sauce (if using), mushrooms, and carrot. Simmer for 10 minutes, or until the vegetables are tender.
Add the Noodles and Chicken:
- Return the cooked chicken to the pot along with the soaked long rice noodles. Simmer for an additional 5 minutes, or until the noodles are heated through and have absorbed some of the broth.
Season and Serve:
- Taste and adjust seasoning with salt and pepper if needed. Serve hot, garnished with chopped green onions and cilantro. Provide lime wedges on the side for a fresh squeeze of citrus.
Notes
- For a more robust flavor, consider adding a splash of sesame oil at the end.
- If you prefer a thicker soup, you can simmer it longer to reduce the broth or add a slurry of cornstarch and water.
- This soup is great for leftovers and can be stored in the refrigerator for up to 3 days. Reheat gently on the stove.
Tips and Notes
- Customize Your Soup: Feel free to add other vegetables like bell peppers, snow peas, or baby corn to enhance the flavor and texture.
- Adjust the Thickness: If you prefer a thicker soup, you can simmer it longer to reduce the broth or add a cornstarch slurry to thicken it slightly.
- Storage: This soup keeps well in the refrigerator for up to 3 days. Reheat gently on the stove to avoid overcooking the noodles.
Why Chicken Long Rice Soup is a Great Choice
Chicken Long Rice Soup is more than just a meal; it’s a bowl of comfort and warmth. The long rice noodles add a unique texture that contrasts beautifully with the tender chicken and savory broth. The addition of fresh vegetables and herbs not only boosts the nutritional value but also enhances the overall flavor profile.
Whether you’re enjoying it on a cold day or serving it to family and friends, Chicken Long Rice Soup is sure to be a hit. Its simplicity and versatility make it a go-to recipe for any home cook looking to prepare a wholesome, satisfying dish.
Final Thoughts
If you’ve never tried Chicken Long Rice Soup before, now is the perfect time to give it a go. This recipe is an excellent introduction to the world of comforting Asian soups, and it’s so easy to make that you’ll find yourself preparing it regularly. Enjoy the process of creating this delightful dish and savor the rich flavors in every spoonful!
Feel free to share your own variations and tips in the comments below. We’d love to hear how you make this recipe your own!
Perfect comfort food.
Can’t wait to make this again!