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chicken pho with sriracha sauce

Chicken Pho

Easy to make in under 30 minutes this soup is loaded with slow simmered flavor.
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Course: Dinner
Cuisine: American
Diet: Gluten Free
Keyword: chicken soup
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Calories: 440kcal
Author: Karen Kelly


  • 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


  • cilantro, thai basil, carrots, radishes, sriracha sauce


  • 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!


If you are gluten-free make sure you get gluten-free hoisin sauce, noodles, and chicken broth.  


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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