Chicken Pho
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Chicken Pho
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Easy to make in under 30 minutes this soup is loaded with slow simmered flavor.
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Ingredients
- 1 lb chicken breasts or thighs
- 2 tablespoon olive oil
- 6 cups chicken broth gluten free if needed
- 2 star anise
- ½ teaspoon ginger
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1 tablespoon hoisin sauce gluten free if needed
- ½ Jalapeño seeds removed and sliced
- salt and pepper
- 8 oz rice noodles
toppings
- cilantro, thai basil, carrots, radishes, sriracha sauce
Instructions
- Heat olive oil over medium high in a large dutch oven.
- Sprinkle chicken with salt and pepper and cook over medium high heat allowing it to brown some on both sides about two minutes.
- Slowly add chicken broth to pot.
- Add the star anise, ginger, brown sugar, garlic powder, hoisin and jalepeno slices. Stir well and bring to a boil. Then reduce to simmer and allow to cook for about 15 minutes or until chicken is cooked through.
- Cook rice noodles according to package directions.
- Remove chicken from pot and shred with two forks. Add back to pot.
- Divide noodles between bowls and pour the soup over top. Add all the toppings!
Notes
- If you are gluten-free make sure you get gluten-free hoisin sauce, noodles, and chicken broth.
Nutrition Information
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Calories
440kcal
(22%)
Carbohydrates
54g
(18%)
Protein
28g
(56%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Cholesterol
73mg
(24%)
Sodium
1591mg
(66%)
Potassium
728mg
(21%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
53IU
(1%)
Vitamin C
28mg
(31%)
Calcium
40mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 440 kcal
% Daily Value*
| Calories | 440kcal | 22% |
| Carbohydrates | 54g | 18% |
| Protein | 28g | 56% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 73mg | 24% |
| Sodium | 1591mg | 66% |
| Potassium | 728mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 53IU | 1% |
| Vitamin C | 28mg | 31% |
| Calcium | 40mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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