This Hawaiian-style chicken long rice soup has been a family favorite for many generations. The leftovers are great, and it freezes well. Even my Texas man loves it!
3 (32 ounce) cartons low-sodium chicken broth
3 pounds chicken leg quarters
1 tablespoon Hawaiian sea salt
1 (1/2 inch) piece fresh ginger root, sliced
1 (8 ounce) package uncooked bean threads (cellophane noodles)
1 large Maui sweet onion, cubed
1 bunch green onions, thinly sliced
1 small head bok choy, chopped
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