Chicken Long Rice (Hawaiian Chicken Noodle Soup Recipe)

If you’ve ever been to a Hawaiian lūʻau or dined at a local spot in Honolulu, you’ve probably seen chicken long rice alongside kalua pork and lomi salmon. It’s a simple, comforting noodle soup made with shredded chicken, a ginger-garlic broth, and slippery bean-thread noodles that soak up all the flavor. If you like my grilled Hawaiian BBQ chicken, you'll love this recipe!

Why I Love This Chicken Long Rice

The first time I tried chicken long rice was at a traditional Hawaiian lūʻau that my friends' girlfriends' family hosted. I had never heard of it before, but I instantly understood why it’s such a staple in Hawaiian cooking. This dish is light yet filling, with tender chicken, glass noodles, and a savory broth infused with garlic and ginger. What I love most is how the noodles soak up all that flavor, turning every bite into pure comfort.

It’s also versatile—you can serve it as a side at a lūʻau-style spread or enjoy it as a complete meal on its own. And like many classic comfort foods, it tastes even better the next day, once the ginger and garlic have had time to deepen in the broth. For me, this Hawaiian chicken long rice recipe is a unique spin on traditional chicken soup, delicious served with my Texas toast, and it's a comforting dinner I'll be making again and again. 

Ingredients

• 32 oz chicken broth
• 3 tablespoon soy sauce
• 2 garlic cloves, minced
• 2 tablespoon fresh ginger, peeled and grated
• 1 teaspoon sugar
• 4 chicken thighs (bone-in, skin-on for the best flavor)
• 10 oz bean-thread noodles (cellophane noodles)
• ¼ cup sliced green onion

How To Make Chicken Long Rice

Step 1 – Build the Broth

Add chicken broth, soy sauce, garlic, ginger, and sugar to a stock pot. Stir to combine.

Step 2 – Simmer the Chicken

Submerge chicken thighs in the broth. Bring to a simmer over medium-high heat, then reduce to low, cover, and simmer for 40 minutes until tender.

Step 3 – Soften the Noodles

While the chicken cooks, place bean-thread noodles in a large bowl and cover with boiling water. Soak until softened, then drain and set aside.

Step 4 – Shred and Return

Remove chicken thighs from the pot. Shred the meat, discarding skin and bones. Return shredded chicken to the broth along with the softened noodles.

Step 5 – Finish and Serve

Simmer everything together for 5–10 minutes so the noodles soak up the broth. Ladle into bowls, garnish with sliced green onion, and serve hot.

Expert Tips to Make Perfect Hawaiian Chicken Long Rice

• Bone-In Chicken Makes the Best Broth – Simmering chicken thighs with the bone and skin attached infuses the broth with extra collagen and richness. I’ve tested with boneless thighs, and while quicker, the broth loses some depth.
• Fresh Ginger Is Key – This dish relies on the brightness of ginger to cut through the savory broth. Use freshly grated ginger instead of powdered—it releases oils that give the broth its signature kick.
• Soak, Don’t Boil, the Noodles – Bean-thread noodles are delicate. Boiling them directly in broth can make them mushy and cloudy the soup. Soaking separately in hot water keeps them bouncy and clear.
• Shred Chicken While Warm – Chicken shreds most easily while still warm. If it cools too much, the fibers tighten and it becomes harder to pull apart.
• Balance the Salt – Between soy sauce and broth, salt levels can vary. Taste the broth after the chicken simmers and adjust with a splash more soy or even a pinch of sugar to balance.
• Leftovers Improve – Like many soups, chicken long rice tastes even better the next day after the flavors meld. The noodles will soak up broth, so plan to add a little extra broth when reheating.

Variations I've Tried

• Spicy Chicken Long Rice: If you like a kick of heat, add ½ teaspoon red chili flakes or a drizzle of chili oil to the broth. The spice balances the savory chicken and gingery broth while keeping the dish comforting and hearty.
• Vegetable Chicken Long Rice: Boost the nutrition and flavor by stirring in sliced mushrooms, bok choy, or napa cabbage during the final simmer. The veggies soak up the garlicky-ginger broth and add more texture, making the dish healthier without extra effort.
• Lighter Chicken Long Rice: Swap chicken thighs for boneless skinless chicken breasts to cut down on the fat and calories in this recipe. The broth won’t be quite as rich, but it’s a great option if you want a leaner take on this Hawaiian favorite.

Chicken Long Rice FAQs

Can I make chicken long rice ahead of time?

Yes! This dish actually tastes better the next day as the ginger and garlic flavors deepen in the broth. Store in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of chicken broth or water to loosen the noodles and prevent them from soaking up too much liquid.

What’s the best noodle type for chicken long rice?

The traditional choice is bean-thread noodles (also called glass noodles, cellophane noodles, or vermicelli), made from mung bean starch. They turn soft and silky as they absorb the gingery broth, which is what gives authentic Hawaiian chicken long rice its comforting texture.

Can I freeze chicken long rice?

It’s best to freeze the chicken and broth separately from the noodles, since glass noodles don’t hold their texture after freezing. Rehydrate fresh bean-thread noodles and add them to the thawed broth when reheating for the best results.

Do I have to use chicken thighs?

Chicken thighs are traditional because they add more flavor and richness to the broth. However, boneless, skinless chicken breasts work if you prefer leaner meat. Just note that the broth will be lighter in taste compared to using thighs, which give it a richer flavor from the extra fat.

How is chicken long rice traditionally served?

At Hawaiian gatherings and lūʻaus, chicken long rice is often served over rice or as a side dish alongside kalua pork, laulau, poi, and other Hawaiian favorites. It’s a versatile dish that can be enjoyed as a main meal or as part of a larger spread.

My Final Thoughts

This chicken long rice is simple, soothing, and deeply flavorful—a Hawaiian classic that feels like classic comfort food. Whether you serve it as a side at a Hawaiian-style dinner or enjoy it on its own, it’s a recipe you’ll want to put in your dinner rotation. Leave a comment and review below if you give it a try! 

More Comfort Food Recipes To Try

• Chicken egg rolls
• Cajun crab balls
• Garlic parmesan chicken pasta
• Gumbo greens