Chicken Long Rice Noodle Soup

Ingredients

• 0.38 oz Chicken Leg Quarter
• 1/2 cup Chicken Broth, low sodium
• 1/4 tsp Hawaiian Sea Salt
• 1/4 tsp Ginger Root, sliced
• 170 g Maui Onion, cubed sweet
• 1/4 cup Bean Thread, uncooked
• 1/2 medium onion Green Onion, sliced
• 1/4 cup Head Bok Choy, chopped

Instructions

1. Place chicken, chicken broth, salt, and ginger into a large pot. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the chicken is tender and no longer pink, about 35 minutes. Remove chicken, and strain broth into a new pot. Discard the solids.
2. Fill a bowl with hot tap water. Add the long rice noodles, and let sit for 30 minutes to soften.
3. Stir onion into the broth, and bring to a boil, then reduce heat to medium-low. Meanwhile, remove the skin and bones from the chicken and discard. Roughly chop the meat and set aside. Add the noodles, chicken meat, green onion and bok choy; simmer until noodles are tender.
4. After the noodles have sat for 30 minutes, stir in the chicken meat, green onion, and bok choy. Reheat and serve.

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