Hawaiian Chicken Long Rice Soup Directions:
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Place the chicken thighs, chicken broth, soy sauce, grated ginger, and salt into a large pot.
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Bring to a full boil, then reduce heat to a steady simmer.
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Simmer uncovered for 30 minutes, until the chicken is fully cooked and the broth has slightly reduced.
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While the soup simmers, place the dry cellophane noodles in a large bowl and cover completely with cold water.
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Let the noodles soak for 30 minutes until softened, then drain fully.
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Remove the cooked chicken from the pot and shred or cut into small bite-size pieces.
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Return the chicken and softened noodles to the pot.
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Cook for an additional 5 minutes, until the noodles are fully transparent.
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Portion the soup evenly into bowls and top with green onions if using.
WW Points Calculation
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Chicken thighs, 2.5 lb (raw, skinless) – 0.00
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Fat free chicken broth, 32 oz – 0.00
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Low-sodium soy sauce, 1 tbsp – 0.00
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Fresh ginger, 1.5 tsp – 0.00
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Cellophane noodles, 8 oz dry – 20.00
Points Information:
Total Points: 20.00
Servings: 8 servings (about 1.5 cups soup per serving)
Points per serving: 2.50
Nutrition Information
Calories: 245
Fat: 4 g
Protein: 26 g
Carbohydrates: 24 g
Sugar: 2 g
Sodium: 680 mg
I'm waiting for your comments! Enjoy!
