Chicken Long Rice Soup

1. 1

   Bring chicken, ginger, salt, and chicken broth to a boil. Reduce heat and simmer for about 35 minutes. Remove chicken and strain broth. Discard solids.

2. 2

   Place noodles in bowl of hot tap water and let sit for 30 minutes to soften.

3. 3

   Stir onion into broth, bring to boil, then reduce to medium-low. Remove skin and bones from chicken and discard. Chop chicken into bite-sized pieces.

4. 4

   Add the noodles, green onion, chicken, and bok choy to broth. Simmer until the noodles in are tender.

* Per serving · 4 servings · Values may vary.

No additional tips available.