Chinese Style-Chicken Long Rice Soup

By Tom421

Ingredients

• 1 boneless-skinless Chicken thigh
• 2 C. Chicken Broth (I tried Swanson’s Cooking Stock, I really liked it)
• 2 C. Water
• 1 Garlic clove, peeled and smashed
• 1/2 inch piece of fresh Ginger Root, cut into matchsticks (I used more like an inch)
• A pinch of Sea Salt (taste before adding, you may not need it)
• 1/3 of a package of SaiFun or Bean Threads (Long Rice)
• 3 Green Onions, cut into 1 inch pieces

Details

Servings 1
Adapted from keyingredient.com

Preparation

Step 1

In a medium-sized pot, add the water, broth, chicken, ginger and garlic; cook until the chicken is very tender. Remove the chicken to a bowl and allow to cool slightly. Shred the meat and return it to the pot. While the chicken is cooking, place the bean threads into a large bowl of hot tap water to soak for 30 minutes. Strain the long rice and place into the soup; simmer partially covered for about 30 minutes, until the long rice is also tender. Add the salt, if needed, and the greens onions just before serving.