1 lb bone-in chicken thighs
skin on
chicken bones
or chicken necks, optional addition for maximum chicken flavor
2 tbsp avocado oil
2 whole carrots
juilienned or see notes
6 slices ginger
medium 1/4" thick pieces, smashed
2 cloves garlic
2 qt chicken broth
plus more if you like it soupy
1 tsp Hawaiian salt
4 medium shiitake mushrooms
diced small, see notes
5 oz bean thread noodles
4 stalks green onions
cut into 1/4" slices, about 2 cups
1 tsp fish sauce
optional, could also use shoyu (soy sauce)
black pepper
to taste
Our daughter Jesse loved these soupy noodles in Hawaii! The carrot and the green onions look like festive confetti in the finished dish. This is typically served as a side dish at Hawaiian luaus, but it makes a great entree for our little one. It also keeps well in the freezer.
Fill a large dutch oven with water and bring to a boil. Add the chicken thighs and chicken bones and boil for a few minutes to remove the scum. Transfer the chicken and bones to a bowl and dump out the water. Rinse the pot and wipe it down.
Preheat the pot over medium heat to burn off any residual water. Add avocado oil to the pot and saute the carrots.
Add the ginger to the carrots and stir. Press the garlic directly into the pot and warm for about a minute until fragrant.
Pour in the chicken broth and add the chicken thighs/bones and salt. Bring the mixture to a boil.
Simmer, uncovered, until chicken is cooked through (internal temp of 165°F), 25 to 30 minutes.
Transfer chicken to a bowl and cool. Shred meat into 1/4-inch-thick pieces, discard the skin and bones. We usually shred the meat with gloved hands then run a knife through it. If your family likes the meat to be extra tender, squeeze the meat to further soften it. Watch out for bone fragments.
Cook the mushrooms in the broth.
Stir noodles into broth and simmer, uncovered, until noodles are translucent, about 6 minutes. Gently stir to separate the noodles from their clusters and incorporate them into the broth.
Turn off heat and let stand, covered, for 30 minutes. The noodles will thicken as they absorb the broth.
Pull out the slices of ginger and stir in the shredded chicken. If it looks like the noodles absorbed most of the broth and you like your chicken long rice soupy, pour in some additional chicken broth. Warm the whole pot again until the chicken is heated through.
Stir green onions into the noodles. If needed, adjust seasoning with fish sauce and pepper.
We pieced this recipe together by taking components that we liked from these recipes online.

To "julienne" the carrots, we first peel them. We then use a peeler that shreds them into noodles and then we run a knife through them to cut them into smaller pieces.

To dice the shiitake mushrooms, we slice them in half horizontally, then cut them into sticks. Then we run the knife perpendicular to the sticks.