Chicken Long Rice (AIP) (Edit recipe)

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Chicken long rice is often served at a lu’au and it is one of my favorite Hawaiian dishes. Think chicken noodle soup with some flair.

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PREP TIME

15 minutes

COOK TIME

50 minutes

INGREDIENTS

Serves: 5

Ingredients

Chicken

4 cups Chicken Broth
2 cups Low Sodium (Bare Bones) Chicken Bone Broth
2 cups Water
2 pieces with skin Chicken Breast, with bone is tastiest
4 pieces skin on Chicken Thigh
1 tsp Sea Salt

Soup

6 cloves Garlic, minced
2 Tbsp Ginger Root, grated
1 tsp Sea Salt
6 sprigs Green Onion (Scallion), chopped
2 cup Broccoli Slaw
2 whole Zucchini, spirilized

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cook broth and chicken over medium-high heat until liquid boils. Then turn down to low and simmer for about 40 minutes. Check to make sure chicken is 160 degrees. Remove chicken and place on a cutting board to cool slightly.
While chicken cools add the vegetables (all except the zucchini) to the pot.
Let the vegetables cook on low while you shred the chicken. Remove bones and skin from chicken. Using two forks shred the chicken into bitesize pieces. Put all of the chicken back into the pot and let it continue to cook on low.
While that cooks spiralize two zucchinis. You can leave the strands long but for ease of eating I like to cut them into 4” pieces. Add to the pot and let everything cook for 3-4 minutes.
Garnish with chopped green onions if you like. Enjoy

Notes

You can replace the zucchini, or add to the noodles by using your favorite gluten free noodles. I like Lotus foods rice noodles if I want to make the meal more substantial.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	473
Fat:	5 g
Carbohydrates:	4 g
Protein:	22 g
Cholesterol:	25 g
Sodium:	1234 mg
Fiber:	1 g
Sugars:	2 g
Calculated per serving.