11 Delicious Chicken Long Rice Soup Variations

Nothing warms the soul quite like a bowl of Chicken Long Rice Soup, especially when you’re craving something comforting yet easy to whip up. Whether you’re a seasoned home cook or just starting out, our roundup of 11 delicious variations promises to inspire your next kitchen adventure. From classic takes to creative twists, there’s a version here for every taste and occasion. Let’s dive in and discover your new favorite!

Classic Hawaiian Chicken Long Rice Soup

Ever find yourself dreaming of a tropical escape but your wallet says ‘staycation’? Whip up this Classic Hawaiian Chicken Long Rice Soup and let your taste buds do the traveling. It’s like a luau in a bowl, minus the awkward hula dancing.

Ingredients

• 1 lb boneless, skinless chicken thighs, thinly sliced
• 4 cups chicken broth, homemade or high-quality store-bought
• 1 cup water
• 2 tbsp soy sauce, preferably Aloha Shoyu
• 1 tbsp fresh ginger, finely grated
• 2 cloves garlic, minced
• 1/2 cup green onions, thinly sliced
• 4 oz bean thread noodles (also known as cellophane noodles)
• 1 tbsp sesame oil
• 1/2 tsp Hawaiian sea salt
• 1/4 tsp white pepper

Instructions

1. In a large pot, combine chicken broth, water, soy sauce, ginger, and garlic. Bring to a boil over high heat.
2. Add the thinly sliced chicken thighs to the pot, reducing heat to medium. Simmer for 10 minutes, or until chicken is fully cooked.
3. While the chicken cooks, soak the bean thread noodles in warm water for 5 minutes, then drain. Tip: Don’t skip soaking; it prevents the noodles from absorbing too much broth later.
4. Add the drained noodles to the pot, stirring gently to separate. Cook for an additional 3 minutes.
5. Stir in green onions, sesame oil, Hawaiian sea salt, and white pepper. Simmer for 2 more minutes to blend flavors. Tip: Taste and adjust seasoning with a pinch more salt if needed, but remember the soy sauce is already salty.
6. Remove from heat and let stand for 5 minutes before serving. Tip: This rest allows the noodles to absorb more flavor and reach the perfect texture.

Just like that, you’ve got a soup that’s silky, savory, and slightly sweet, with noodles that slurp up all the deliciousness. Serve it with a sprinkle of extra green onions on top for a pop of color and freshness, or go full island mode with a side of mac salad.

Spicy Thai Chicken Long Rice Soup

Unbelievably, this Spicy Thai Chicken Long Rice Soup is the culinary equivalent of a warm hug from a friend who knows just how to spice up your life—literally. Packed with bold flavors and a kick that’ll wake up your taste buds, it’s the perfect dish to shake off the chill or just pretend you’re on a beach in Thailand.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, thinly sliced
• 4 cups chicken stock, homemade preferred
• 2 cups coconut milk, full-fat
• 1 cup long rice noodles, soaked in warm water for 15 minutes
• 2 tbsp fish sauce
• 1 tbsp tamarind paste
• 1 tbsp palm sugar, finely grated
• 2 cloves garlic, minced
• 1 inch ginger, julienned
• 1 red chili, thinly sliced
• 1/4 cup cilantro, chopped
• 1 lime, juiced

Instructions

1. In a large pot over medium heat, bring the chicken stock to a simmer.
2. Add the thinly sliced chicken thighs, ensuring they are fully submerged, and poach for 10 minutes until just cooked through.
3. Remove the chicken with a slotted spoon and set aside; keep the stock simmering.
4. Stir in the coconut milk, fish sauce, tamarind paste, and palm sugar, blending until fully incorporated.
5. Add the soaked long rice noodles to the pot, cooking for 3 minutes until tender but still chewy.
6. Return the poached chicken to the pot, along with the garlic, ginger, and red chili, simmering for an additional 2 minutes to infuse the flavors.
7. Remove from heat and stir in the chopped cilantro and lime juice.

Boldly serve this soup steaming hot, garnished with extra cilantro and chili slices for those who dare. The noodles should be silky, the broth rich with a perfect balance of sweet, sour, and spicy, and the chicken tender beyond belief. Consider pairing with a crisp, cold beer to tame the heat or enjoy as is for a truly immersive Thai experience.

Creamy Coconut Chicken Long Rice Soup

Whisk yourself away to a tropical paradise with this Creamy Coconut Chicken Long Rice Soup, a dish that’s as comforting as a hug from your favorite auntie—if your auntie was a coconut-wielding culinary wizard, that is.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
• 2 tbsp virgin coconut oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 4 cups chicken stock, homemade preferred
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup long rice (also known as bean thread noodles), soaked in warm water for 10 minutes
• 2 tbsp fish sauce
• 1 tbsp lime juice, freshly squeezed
• 1 tsp coconut sugar
• 1/2 cup cilantro leaves, roughly chopped
• 2 green onions, thinly sliced
• 1 red chili, thinly sliced (optional for heat)

Instructions

1. In a large pot over medium heat, melt the virgin coconut oil until shimmering.
2. Add the finely diced yellow onion, sautéing until translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking until fragrant, 1 minute.
4. Add the chicken pieces, browning on all sides, approximately 5 minutes.
5. Pour in the chicken stock and bring to a gentle boil, then reduce heat to simmer for 15 minutes.
6. Gently stir in the full-fat coconut milk, fish sauce, lime juice, and coconut sugar, simmering for another 10 minutes.
7. Drain the soaked long rice and add to the pot, cooking until the noodles are tender, about 5 minutes.
8. Adjust seasoning if necessary, then remove from heat.
9. Garnish with roughly chopped cilantro leaves, thinly sliced green onions, and optional red chili before serving.

Lusciously creamy with a hint of tang and a whisper of sweetness, this soup is a symphony of flavors. Serve it in hollowed-out coconuts for an Instagram-worthy presentation that’ll have your followers green with envy.

Herbed Chicken Long Rice Soup with Lemongrass

Whisking away the monotony of your meal prep, this herbed chicken long rice soup with lemongrass is like a warm hug for your taste buds, promising a symphony of flavors that’ll make your kitchen smell like a gourmet restaurant.

Ingredients

• 1.5 lbs free-range chicken thighs, skin-on
• 2 tbsp clarified butter
• 1 cup jasmine rice, rinsed until water runs clear
• 4 cups homemade chicken stock
• 2 stalks lemongrass, bruised and cut into 2-inch pieces
• 3 cloves garlic, minced
• 1 inch ginger, julienned
• 1 tbsp fish sauce
• 1 tsp turmeric powder
• 1/2 cup cilantro, finely chopped
• 1/4 cup green onions, thinly sliced
• 1 lime, cut into wedges

Instructions

1. In a large pot, heat clarified butter over medium heat until shimmering, about 2 minutes.
2. Add chicken thighs, skin-side down, and sear until golden brown, approximately 5 minutes per side. Remove and set aside.
3. In the same pot, add minced garlic and julienned ginger, sautéing until fragrant, about 30 seconds.
4. Stir in jasmine rice, coating it with the aromatics, then pour in chicken stock and add lemongrass stalks.
5. Return chicken thighs to the pot, bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
6. Remove chicken thighs, shred the meat, and discard bones. Return shredded chicken to the pot.
7. Season with fish sauce and turmeric powder, stirring gently to combine.
8. Simmer uncovered for an additional 10 minutes, allowing the flavors to meld.
9. Garnish with cilantro and green onions before serving, with lime wedges on the side for squeezing.

Hearty and aromatic, this soup boasts tender chicken and fluffy rice grains swimming in a golden, lemongrass-infused broth. Serve it with a side of crispy garlic bread for an extra crunch, or keep it light with a fresh cucumber salad on the side.

Vegetable-Packed Chicken Long Rice Soup

Get ready to dive into a bowl of comfort that’s sneaking in more veggies than your kids will ever notice—Vegetable-Packed Chicken Long Rice Soup is here to save dinner time with its hearty, slurp-worthy goodness.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 1 cup julienned carrots
• 1 cup sliced shiitake mushrooms
• 4 cups low-sodium chicken broth
• 2 cups water
• 1 lb boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
• 1 cup long rice (also known as bean thread noodles)
• 2 tbsp soy sauce
• 1 tsp toasted sesame oil
• 1 cup chopped baby spinach
• 2 green onions, thinly sliced

Instructions

1. Heat the extra-virgin olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced yellow onion and minced garlic, sautéing until translucent and fragrant, approximately 3 minutes.
3. Stir in the julienned carrots and sliced shiitake mushrooms, cooking until the vegetables begin to soften, about 5 minutes.
4. Pour in the low-sodium chicken broth and water, bringing the mixture to a gentle boil over high heat.
5. Add the chicken thigh pieces, reducing the heat to medium-low and simmering until the chicken is cooked through, about 10 minutes.
6. Meanwhile, soak the long rice in warm water for 5 minutes until pliable, then drain and add to the pot.
7. Season the soup with soy sauce and toasted sesame oil, stirring to combine.
8. Fold in the chopped baby spinach and sliced green onions, cooking just until the spinach wilts, about 1 minute.
9. Remove the pot from heat and let the soup stand for 2 minutes to allow the flavors to meld.

This soup is a textural dream—slippery noodles, tender chicken, and a garden’s worth of veggies in every spoonful. Serve it with a sprinkle of extra green onions and a dash of chili oil for those who like it hot.

Ginger Infused Chicken Long Rice Soup

Brace yourselves, soup lovers, because this Ginger Infused Chicken Long Rice Soup is about to take your taste buds on a rollercoaster of flavor that they didn’t even know they needed tickets for. With a kick of ginger that’s more surprising than your in-laws popping in unannounced, this dish is the comfort food upgrade you’ve been dreaming of.

Ingredients

• 1 whole pasture-raised chicken, about 3 lbs, cut into 8 pieces
• 8 cups cold filtered water
• 2 inches fresh ginger root, thinly sliced
• 3 cloves garlic, smashed
• 1 cup long rice (also known as cellophane noodles), soaked in warm water for 15 minutes
• 2 tbsp clarified butter
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 2 green onions, thinly sliced for garnish

Instructions

1. In a large pot, combine the chicken pieces and cold filtered water. Bring to a boil over high heat, then reduce to a simmer, skimming off any impurities that rise to the surface.
2. Add the ginger slices and smashed garlic to the pot. Simmer uncovered for 45 minutes, or until the chicken is tender and cooked through.
3. Remove the chicken from the pot and set aside to cool slightly. Once cool enough to handle, shred the meat into bite-sized pieces, discarding the bones and skin.
4. While the chicken cools, strain the broth through a fine-mesh sieve into a clean pot, discarding the solids. Return the broth to the stove over medium heat.
5. In a separate pan, heat the clarified butter over medium heat. Add the soaked long rice and sauté for 2 minutes, just until slightly translucent.
6. Add the sautéed rice and shredded chicken back into the broth. Season with sea salt and freshly ground black pepper. Simmer for an additional 5 minutes to allow the flavors to meld.
7. Ladle the soup into bowls and garnish with sliced green onions before serving.

This soup boasts a silky texture with the long rice offering a delightful chew, while the ginger provides a warming spice that’s balanced by the rich, savory broth. For an extra layer of flavor, drizzle with a bit of sesame oil or add a squeeze of lime before digging in.

Slow Cooker Chicken Long Rice Soup

Yowza! If you’re craving a bowl of comfort that’s as easy to make as it is delicious, you’ve hit the jackpot with this Slow Cooker Chicken Long Rice Soup. It’s the kind of meal that hugs you from the inside, perfect for those days when you want maximum flavor with minimal fuss.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, pasture-raised
• 6 cups chicken stock, homemade preferred
• 1 cup long grain rice, rinsed until water runs clear
• 1 tbsp clarified butter
• 2 cloves garlic, minced
• 1 inch ginger, freshly grated
• 1 tbsp soy sauce, low-sodium
• 1 tsp sesame oil
• 2 green onions, thinly sliced
• 1/2 tsp white pepper, freshly ground

Instructions

1. In a slow cooker, combine chicken thighs, chicken stock, garlic, ginger, soy sauce, and white pepper. Cover and cook on low for 6 hours.
2. After 6 hours, remove chicken thighs and shred using two forks. Return shredded chicken to the slow cooker.
3. Add rinsed long grain rice and clarified butter to the slow cooker. Stir gently to combine.
4. Cover and cook on high for an additional 30 minutes, or until rice is tender.
5. Stir in sesame oil and half of the sliced green onions. Taste and adjust seasoning if necessary.
6. Ladle soup into bowls and garnish with remaining green onions.

Just like that, you’ve got a soup that’s silky, savory, and speckled with the bright notes of green onion. Serve it with a side of crispy wonton strips for an extra crunch that’ll make your taste buds sing.

Chicken Long Rice Soup with Mushrooms

Zesty and brimming with comfort, this Chicken Long Rice Soup with Mushrooms is like a warm hug for your taste buds, proving that simplicity and flavor can share the same bowl without starting a food fight.

Ingredients

• 1 lb boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
• 4 cups chicken stock, homemade preferred
• 1 cup dried shiitake mushrooms, rehydrated and thinly sliced
• 1 cup long rice (also known as bean thread noodles), soaked in warm water for 10 minutes
• 2 tbsp clarified butter
• 1 tbsp fresh ginger, finely grated
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp white pepper
• 2 green onions, thinly sliced for garnish

Instructions

1. In a large pot over medium heat, melt the clarified butter until shimmering, about 1 minute.
2. Add the chicken pieces, browning them on all sides for 3-4 minutes total. Tip: Don’t overcrowd the pot to ensure a proper sear.
3. Stir in the ginger and garlic, cooking until fragrant, about 30 seconds.
4. Pour in the chicken stock, bringing the mixture to a gentle boil. Reduce heat to low and simmer for 15 minutes.
5. Add the rehydrated shiitake mushrooms and soaked long rice, simmering for an additional 5 minutes. Tip: The noodles should be translucent and tender.
6. Season with soy sauce, sesame oil, and white pepper, stirring to combine. Simmer for 2 more minutes to meld the flavors.
7. Garnish with sliced green onions before serving. Tip: For an extra kick, add a drizzle of chili oil on top.

Delightfully silky with a umami-packed punch, this soup’s noodles slurp up all the savory goodness, making it a bowl you’ll want to dive into face-first. Serve it with a side of crispy wonton strips for a textural contrast that’ll have you coming back for seconds.

Lemongrass and Lime Chicken Long Rice Soup

Venture into a bowl of pure comfort with this Lemongrass and Lime Chicken Long Rice Soup, where every spoonful is a zesty hug for your soul. It’s the kind of dish that makes you wonder why you ever settled for bland, uninspired soups.

Ingredients

• 1.5 lbs free-range chicken thighs, skin-on, bone-in
• 8 cups homemade chicken stock
• 2 stalks fresh lemongrass, bruised and cut into 2-inch pieces
• 3 kaffir lime leaves, torn
• 1-inch piece of galangal, thinly sliced
• 2 tbsp fish sauce
• 1 tbsp raw cane sugar
• 1 cup long rice noodles, soaked in warm water for 20 minutes
• 1/4 cup fresh lime juice
• 1/4 cup cilantro leaves, roughly chopped
• 2 green onions, thinly sliced
• 1 red chili, thinly sliced
• 1 tbsp clarified butter

Instructions

1. In a large pot, heat clarified butter over medium heat until shimmering. Add chicken thighs, skin-side down, and sear for 5 minutes until golden brown. Flip and sear the other side for another 5 minutes.
2. Pour in chicken stock, scraping the bottom of the pot to release any browned bits. Add lemongrass, kaffir lime leaves, and galangal. Bring to a boil, then reduce heat to low and simmer, covered, for 45 minutes.
3. Remove chicken thighs from the pot and let cool slightly. Shred the meat, discarding bones and skin, then return the meat to the pot.
4. Stir in fish sauce and raw cane sugar, adjusting the balance to your preference. Add soaked long rice noodles and cook for 3 minutes until tender.
5. Remove from heat and stir in fresh lime juice. Ladle into bowls and garnish with cilantro, green onions, and red chili slices.

Yield to the allure of this soup’s silky noodles and bright, aromatic broth. Serve it with a side of crispy shallots for an extra crunch that’ll make your taste buds dance.

Curry Flavored Chicken Long Rice Soup

Venture into the realm of comfort with a twist—our Curry Flavored Chicken Long Rice Soup is here to spice up your life in the most delicious way possible. Imagine the warmth of curry hugging tender chicken and silky rice noodles in a broth that’s nothing short of a flavor explosion.

Ingredients

• 1 lb boneless, skinless chicken thighs, thinly sliced
• 4 cups chicken stock, homemade preferred
• 1 cup coconut milk, full-fat
• 2 tbsp curry powder, preferably Madras
• 1 tbsp clarified butter
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 cup long rice noodles, soaked in warm water for 10 minutes
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 1/2 lime, juiced
• 1/4 cup cilantro, chopped
• 1/4 cup green onions, thinly sliced

Instructions

1. In a large pot over medium heat, melt the clarified butter. Add the garlic and ginger, sautéing until fragrant, about 30 seconds.
2. Add the sliced chicken thighs to the pot, searing until lightly browned, approximately 3 minutes per side.
3. Sprinkle the curry powder over the chicken, stirring to coat evenly, and cook for another minute to toast the spices.
4. Pour in the chicken stock and coconut milk, bringing the mixture to a gentle boil. Reduce heat to low and simmer for 15 minutes to meld the flavors.
5. Drain the soaked rice noodles and add them to the pot, cooking until tender, about 5 minutes.
6. Stir in the fish sauce, brown sugar, and lime juice, adjusting the seasoning to your preference.
7. Garnish with chopped cilantro and green onions before serving.

Final thoughts: This soup is a symphony of textures—from the slurp-worthy noodles to the succulent chicken—all bathed in a creamy, curry-infused broth that’s bold yet balanced. Serve it with a side of crispy wonton strips for an extra crunch that’ll make your taste buds dance.

Chicken Long Rice Soup with Bok Choy

Now, let’s dive into a bowl of comfort that’s as nourishing as it is delightful, a soup that sings with the flavors of tender chicken, silky rice noodles, and crisp bok choy. It’s the kind of dish that makes you wonder why you ever settled for less.

Ingredients

• 1 lb boneless, skinless chicken thighs, trimmed of excess fat
• 8 cups chicken stock, preferably homemade
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 inch fresh ginger, peeled and grated
• 4 oz dried rice noodles (vermicelli)
• 2 cups bok choy, chopped into 1-inch pieces
• 2 tbsp soy sauce
• 1 tsp sesame oil
• Salt, to adjust seasoning

Instructions

1. In a large pot, heat the clarified butter over medium heat until shimmering. Add the diced onion, sautéing until translucent, about 5 minutes.
2. Introduce the minced garlic and grated ginger to the pot, stirring constantly for 1 minute to release their aromas without burning.
3. Add the chicken thighs to the pot, browning each side for 3 minutes to develop flavor. Tip: Don’t overcrowd the pot to ensure proper browning.
4. Pour in the chicken stock, bringing the mixture to a gentle boil. Reduce heat to low, cover, and simmer for 20 minutes until the chicken is fully cooked.
5. Remove the chicken from the pot, shred it into bite-sized pieces using two forks, and return it to the broth.
6. Add the rice noodles to the pot, cooking according to package instructions, usually about 3-4 minutes, until al dente. Tip: Stir occasionally to prevent sticking.
7. Stir in the chopped bok choy, soy sauce, and sesame oil, cooking for an additional 2 minutes until the greens are just wilted. Tip: Taste and adjust salt if necessary, but remember the soy sauce adds saltiness.

Just imagine the harmony of textures in every spoonful—the slurp-worthy noodles, the succulent chicken, and the crunch of bok choy. Serve it with a sprinkle of green onions or a dash of chili oil for an extra kick that’ll make your taste buds dance.

Conclusion

Certainly, these 11 Delicious Chicken Long Rice Soup Variations offer a treasure trove of flavors to warm your heart and home. Whether you’re craving something traditional or adventurous, there’s a bowl here with your name on it. We’d love to hear which recipe stole your heart—drop us a comment below! And don’t forget to share the love by pinning your favorites on Pinterest. Happy cooking!