Big Island Chicken and Noodles

Related recipes: Main Dishes, Soup
Big Island Chicken and Noodles: Main Image

Quick Facts

Servings: 4
John Shields
This version of chicken noodle soup uses rice noodles, ginger, and soy sauce.


  • 1 whole chicken, about 3 - 3 1/2 pounds, cut into pieces, or any combination of chicken parts
  • 8 oz Chinese rice noodles, broken into 2 to 3 inch lengths
  • 4 cups chicken stock
  • 1 piece ginger, about 1 inch in size
  • 2 tomatoes, chopped
  • 1 carrot, chopped
  • 2 stalks celery, chopped
  • 3 green onions, chopped
  • 1 1/2 cups mushrooms, sliced
  • 3 tsp soy sauce
  • 1 tsp salt
  • 3/4 tsp black pepper


  • In large bowl, place rice noodle pieces. Cover with warm water and soak for 1 hour, or until softened.
  • In soup pot, place chicken stock, ginger and chicken pieces. Bring to a boil; reduce heat to medium low and simmer 20 minutes. Add tomatoes, carrot, celery, onions, mushrooms, soy sauce, salt and pepper. Simmer for 5 minutes. Drain noodles; add to chicken mixture. Cover and cook an additional 5 minutes.

Nutrition Facts

Calories 918
  Calories from Fat 419 (46%)
(72%)Total Fat 46g
(66%)Saturated Fat 13g
Polyunsaturated Fat 10g
Monounsaturated Fat 20g
(82%)Cholesterol 245mg
(55%)Sodium 1311mg
(32%)Potassium 1134mg
Total Carbohydrate 64g
(9%)Dietary Fiber 2g
Sugars 7g
Sugar Alcohols 0g
(114%)Protein 57g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2018.

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