Chicken Long Rice Soup Recipe

Chicken Long Rice Soup is a beloved dish that combines the comfort of a hearty chicken soup with the delicate, silky texture of long rice, a type of noodle made from mung beans that’s popular in various Asian cuisines. It’s a perfect meal for those chilly days when you need something light but filling, or when you’re craving a flavorful, nourishing broth-based dish. The soup has a uniquely satisfying texture, with tender chicken, smooth noodles, and an aromatic broth that’s both comforting and refreshing at the same time.

What makes this soup stand out is its balance of flavors-savory chicken, the earthiness of the mushrooms, and the subtle sweetness from the long rice. It’s a beautiful fusion of textures, and whether you’re looking for a quick meal or something to serve at a special gathering, this recipe will hit the spot. It’s also versatile, allowing for a range of ingredients that you can swap based on your preferences or dietary needs. Let’s dive into the recipe so you can make this dish your own!

This recipe is simple yet packed with flavor. The long rice provides a fantastic mouthfeel, absorbing the rich, savory broth, while the chicken adds protein and depth. Below is a step-by-step guide to making this delicious soup.

Ingredients Needed

To create this delightful soup, you’ll need the following ingredients:

Bone-in, skinless chicken thighs: These give you the best flavor and a tender texture. You can use chicken breasts if you prefer, but thighs add more richness.
Long rice (mung bean noodles): These noodles are light, delicate, and translucent when cooked. They’re the star of this dish, soaking up the broth wonderfully.
Garlic: A couple of cloves, finely chopped, for that warm, aromatic base flavor.
Ginger: Fresh, grated ginger gives a nice zing and depth to the broth.
Onion: Adds sweetness and earthiness to the flavor base.
Mushrooms: Shiitake mushrooms are great, but button or cremini mushrooms work well too.
Soy sauce: A touch of umami to enhance the savory flavors.
Chicken broth: The key to a rich, comforting base. You can use homemade or store-bought, but ensure it’s a good quality broth.
Sesame oil: Adds a nice, nutty finish to the soup.
Scallions: For garnish, offering a hint of freshness and color.
Salt and pepper: To taste, adjusting seasoning as you go.
Optional Additions
- A dash of fish sauce for depth.
- A squeeze of lime or lemon juice for a zesty, fresh kick.

Cooking Instructions

Now that we’ve gathered our ingredients, here’s how to put it all together:

Prep the chicken: If you’re using bone-in chicken thighs, season them with salt and pepper. Heat a large pot or Dutch oven over medium heat, add a bit of sesame oil, and sear the chicken thighs for about 3-4 minutes on each side, until golden brown. Remove from the pot and set aside.
Sauté the aromatics: In the same pot, add more sesame oil if needed. Toss in the chopped onions, garlic, and ginger. Sauté for about 2-3 minutes, until fragrant and soft.
Add the broth and bring to a simmer: Pour in the chicken broth and add soy sauce. Stir to combine, scraping up any bits stuck to the bottom of the pot for extra flavor. Bring the mixture to a simmer.
Shred the chicken: While the broth is heating, shred the seared chicken into bite-sized pieces. You can use two forks or your hands-just make sure it’s evenly shredded.
Add the chicken and mushrooms: Once the broth is simmering, add the shredded chicken back into the pot along with the mushrooms. Let it simmer for about 10 minutes, until the chicken is fully cooked through and the mushrooms are tender.
Cook the long rice: Add the mung bean noodles (long rice) into the pot. They don’t need much time-about 5 minutes of cooking should do. They’ll soften and expand as they absorb the broth.
Season to taste: Taste the soup and adjust the seasoning with salt, pepper, and more soy sauce if necessary. If you want a deeper umami flavor, add a little fish sauce.
Serve: Ladle the soup into bowls, garnish with freshly chopped scallions, and serve hot. For an extra burst of flavor, you can drizzle a little sesame oil or squeeze some fresh lime over the top.

Ingredient Insights

Let’s break down some of the ingredients to understand their roles in this soup:

Long Rice (Mung Bean Noodles): These translucent noodles are made from mung beans, making them a gluten-free option. They absorb the flavors of the broth beautifully, adding a silky texture to each spoonful.
Chicken Thighs vs. Chicken Breasts: Chicken thighs are preferred in this recipe because they’re more flavorful and juicy compared to chicken breasts. The bones also add extra richness to the broth. However, breasts work fine if you’re looking for a leaner option.
Ginger: A must for any good Asian-style soup, ginger brings a bright, spicy heat that’s not overpowering. It cuts through the richness of the chicken and adds an extra layer of depth to the soup.
Mushrooms: Shiitake mushrooms, in particular, bring an earthy, savory taste that pairs beautifully with the chicken. They add both flavor and texture to the soup.
Sesame Oil: A few drops of sesame oil at the end of cooking brings a nutty, toasty finish that elevates the soup’s overall profile.

Expert Tips

Chicken cooking tip: If you want even more flavor, consider slow-cooking the chicken thighs in the broth for 30-40 minutes. This will infuse the broth with the chicken’s essence, creating a richer, more complex flavor.
Adjusting the broth: If you like a more intense flavor, use low-sodium chicken broth and adjust the soy sauce and seasonings to your liking. If you want a milder flavor, opt for a less salty broth.
For a thicker soup: If you want a thicker, stew-like consistency, you can blend a small portion of the soup (chicken, mushrooms, and some broth) and return it to the pot. This will give the soup more body without compromising the flavor.
Use fresh noodles: If you have access to fresh long rice or other Asian noodles, they will add an even better texture to the soup than dried noodles.

Recipe Variations

Vegan/Vegetarian Version: Substitute the chicken with tofu or tempeh for a plant-based protein. Use vegetable broth instead of chicken broth and skip the fish sauce.
Add more veggies: Feel free to throw in some spinach, bok choy, or any leafy green of your choice. It’s a great way to add more nutrition to the dish while maintaining its delicious simplicity.
Spicy Version: If you love heat, add a sliced chili pepper or some chili paste (like sambal oelek) to the broth while it simmers. The heat will balance nicely with the richness of the chicken and the smoothness of the noodles.
Herb Options: For extra fragrance, you can add some cilantro, Thai basil, or even kaffir lime leaves for a different aromatic twist.

Final Words

Chicken Long Rice Soup is a comforting and versatile dish that can be adapted to suit your tastes. Whether you’re in the mood for something light or something with a bit more substance, this recipe will fit the bill. The combination of tender chicken, delicate noodles, and flavorful broth is sure to satisfy your hunger and warm you from the inside out. Plus, it’s super easy to make and can be customized based on what you have in your pantry. You’ll find yourself coming back to this recipe time and again.

Chicken Long Rice Soup Recipe