Chicken Pho
Easy to make in under 30 minutes this soup is loaded with slow simmered flavor.
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Servings: 4
Calories: 440kcal
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 jalapeno 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
Calories: 440kcal | Carbohydrates: 54g | Protein: 28g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 1591mg | Potassium: 728mg | Fiber: 1g | Sugar: 4g | Vitamin A: 53IU | Vitamin C: 28mg | Calcium: 40mg | Iron: 2mg
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