Chicken Long Rice Soup Recipe, Hawaii's chicken noodle soup.
Prep: Place shiitake mushrooms into a bowl of boiling hot water and cover. Let soak while the chicken is cooking (35-minutes). Squeeze water from the mushrooms and slice thin. Set aside. Thinly slice onions. Set aside. Chop green onions. Set aside.
Add 2 quarts (8 cups) of water with chicken, ginger, and salt into a large pot. Bring to a boil and skim off foam. Lower the heat to simmer and cook for 40 minutes. Remove the chicken and shred. If using bone-in chicken, shred the chicken and discard the bones. Set aside.
To the pot, add the last quart of water, sliced onions, 5 tsp. chicken broth powder, and mushrooms. Taste broth and if needed, add another teaspoon of chicken broth powder. Turn heat back to medium hight and bring to a boil. Add long rice, cover and lower heat back to simmer. Cook noodles for 5 minutes, turn off the heat, and let stand for 30 minutes.
The bean noodles are very long, so make sure to cut them with kitchen shears into 4" - 5" lengths. Do this by inserting the scissors into the pot to cut the noodles. Stir and continue cutting until the strands are cut. Stir in shredded chicken to warm through. Sprinkle with green onions and/or Chinese parsley before serving.
1 tsp. of Knorr chicken powder can be substituted for the 1 T. of salt to season the water when cooking the chicken. A small shredded carrot can also be added to the soup to add color and some vegetables. Serve with soy sauce to add more salt flavor if needed.