Chicken and Rice Vermicelli Soup

    Chicken and Rice Vermicelli Soup

    (55)
    6saves
    1hr


    48 people made this

    About this recipe: This is a delicious chicken soup. Chicken, red onion, rice vermicelli, spring onions and pak choi are simmered together in a chicken stock. Serve with crusty fresh bread.

    Ingredients
    Serves: 8 

    • 1.35kg chicken leg quarters
    • 2.75 litres low salt chicken stock
    • 1 tablespoon Hawaiian sea salt
    • 1 (1.25cm) piece fresh root ginger, sliced
    • 1 large red onion, cubed
    • 225g rice vermicelli
    • 1 bunch spring onions, thinly sliced
    • 1 small head pak choi, chopped

    Method
    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Place chicken, chicken stock, salt and ginger into a large pot. Bring to the 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 stock into a new pot. Discard the solids.
    2. Fill a bowl with hot tap water. Add the rice vermicelli and let sit for 30 minutes to soften.
    3. Stir onion into the stock and bring to the 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 vermicelli, chicken meat, spring onions and pak choi; simmer until vermicelli is tender.
    4. After the vermicelli has sat for 30 minutes, stir in the chicken meat, spring onions and pak choi. Reheat and serve.

    Ingredients

    Hawaiian sea salt can be purchased online. Alternatively, you can use ordinary sea salt.

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    Reviews & ratings
    Average global rating:
    (55)

    Reviews in English (56)

    by
    79

    Growing up as a child chicken long rice was and still is a favorite of mine. Now I make it often as it is simple and so delicious. This is a good chicken long rice recipe. Nowadays, I just pick up a rotisserie chicken (i.e costco) and shred the meat (thigh, drumstick, some breast) and keep the juices from the rotisserie. I usually add a pinch of hawaiian rock salt to the chicken meat (shredded) with all of its juice and 4 cans of chicken broth in a large pot. I turn the heat up on high to boil. I add some fresh ground black pepper. I use (thumb size) fresh grated ginger, 2 or 3 garlic cloves, no maui onions, and a sprinkle of green onions for garnish. I omitted the baby bok choy. One package of saifun noodles (bean thread) noodles is a must. There are about 4 bundles inside each package, enough for a large pot. Don't buy the vermicelli noodles, it is too thin. Once the broth is boiling, I add the noodles to the pot, I cover the pot and I let it get soft and expand, about 25 to 30 minutes give or take. Once the noodles are tender I use a kitchen scissors to cut up the noodles. I turn off the stove and let the noodles sit. Since the noodles will usually soak up a lot of the chicken broth I add a another can of low sodium chicken broth to the soup. I then taste and adjust seasonings (salt and black pepper). I normally eat this alone or with POI and/or rice. A very comforting and flavorful chicken soup - especially when you are feeling under the weather on those cold days!  -  23 Jul 2011  (Review from Allrecipes US | Canada)

    by
    42

    Thanks for this idea! We recently went vegetarian and I was looking for something to make with bok choy and rice vermicelli. I ended up simmering the bok choy in some water with fresh ginger and garlic in it. I added three diced green onions, some chopped cilantro, and then mixed in a peanut sauce (peanut butter, soy sauce, chili garlic sauce, and hoisin). I threw in some textured vegetable protein (TVP) to thicken it up and served it over warmed (cooked) rice vermicelli. It was a hit. I know this is nothing like your recipe really, but thought I'd add the comment so someone else might get creative too!  -  13 Sep 2008  (Review from Allrecipes US | Canada)

    by
    29

    Growing up in Hawaii, chicken long rice was a childhood favorite. This recipe is simple to make and delicious - the ginger perfectly flavors the chicken broth, and the bok choy offers some nice and slightly chewy contrast to the dish. The only modification I made was cutting back on the chicken stock by 1/3 - I eat it more as a side dish served on a plate than as a soup. This is the perfect accompaniment to a Hawaiian dinner of kalua pig and macaroni-potato salad.  -  08 Jul 2010  (Review from Allrecipes US | Canada)

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