5 from 9 votes
Chicken Pho Recipe
This Chicken Pho Recipe might just replace chicken noodle soup as your go-to comfort food for those chilly winter nights!
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings:
4
Servings
Calories:
518 kcal
Course:
Main Course
Cuisine:
Vietnamese
Ingredients
- 1 tablespoon olive oil
- 1 1/2 cups celery sliced
- 1/2 cup onion diced
- 2 teaspoons garlic minced, fresh
- 1 teaspoon ginger minced, fresh
- 1 1/2 cups carrot sliced
- 6 cups chicken broth reduced-sodium
- 3 tablespoons fish sauce
- 2 lemongrass each cut into three, stalks
- 6 star anise pods
- black peppercorns
- 1 pound chicken thighs trimmed of excess fat
- 1 tablespoon Chinese five-spice
- lime juice of half a large
- 1 teaspoon sriracha or to taste
- mint for garnish, finely sliced
- Thai basil for garnish, finely sliced
- cilantro for garnish
- 5 ounces rice noodles
Instructions
- Heat the olive oil in a large pot or Dutch oven on medium-high heat. Cook the celery and onions until softened, about 3 minutes. Add garlic and ginger and cook until fragrant, about 1 minute.
- Add in the carrots and cook for 2 minutes.
- Add everything to the pot except the star anise and peppercorns.
- Put the star anise pods in one tea ball and the black peppercorns in another. Add both to the pot.
- Pat the chicken thighs dry, rub them thoroughly with the Chinese five-spice, and add them to the pot.
- Bring to a boil on high heat for 3 minutes. Then, reduce the heat to maintain a steady simmer, cover, and cook for 30-45 minutes. It only needs 30 minutes, but if you have 45 minutes, do it for more flavor!
- Meanwhile, prepare the noodles according to package directions.
- Use a slotted spoon to transfer the chicken to a plate. Stir in the lime juice and sriracha.
- Shred the chicken with two forks, then return it to the pot along with the noodles. Stir to combine.
- Divide the soup between 4 bowls, garnish the fresh herbs, and enjoy!
Cup of Yum
Nutrition Information
Calories
518kcal
(26%)
Carbohydrates
46g
(15%)
Protein
29g
(58%)
Fat
25g
(38%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
12g
(60%)
Trans Fat
0.1g
(5%)
Cholesterol
111mg
(37%)
Sodium
1410mg
(59%)
Potassium
924mg
(20%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
8295IU
(166%)
Vitamin C
12mg
(13%)
Calcium
93mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4 Servings
Amount Per Serving
Calories 518
% Daily Value*
| Calories | 518kcal | 26% |
| Carbohydrates | 46g | 15% |
| Protein | 29g | 58% |
| Fat | 25g | 38% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 111mg | 37% |
| Sodium | 1410mg | 59% |
| Potassium | 924mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 8295IU | 166% |
| Vitamin C | 12mg | 13% |
| Calcium | 93mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.