30-Minute Chicken Pho-Inspired Soup
Description
This shortcut pho has a light and flavorful broth, tender slices of chicken breast, slurp-able rice noodles, and all the toppings you could want including bean sprouts, fresh herbs, scallions, and serrano.
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Ingredients
- 12 cups low-sodium chicken broth
- ¼ cup fish sauce
- 1 yellow onion, thinly sliced, divided
- 1 (4-inch knob) ginger, sliced
- 1 tablespoon coriander seeds
- 1 teaspoon black peppercorns
- 2 whole cloves
- 1 cinnamon stick
- 1 star anise
- Kosher salt
- 12 ounces dried rice noodles
- 2 teaspoons toasted sesame oil
- 2 boneless, skinless chicken breasts, thinly sliced (1–1½ pounds)
Toppings
- 1 cup bean sprouts
- 3 scallions, thinly sliced
- Cilantro
- Basil
- Serrano, thinly sliced
- Sriracha
Instructions
- Combine broth, fish sauce, half of the sliced onion, ginger, coriander, peppercorns, cloves, cinnamon, star anise, and 1 teaspoon salt in a large pot. Bring to a boil over high heat then reduce to a simmer, partially cover, and cook for 20 minutes.
- Meanwhile, cook rice noodles according to package directions. Drain, rinse with water, then toss with sesame oil.
- Strain broth through a strainer into a large bowl; discard solids. Add broth back to pot and bring to a simmer.
- Stir in chicken and remaining sliced onion, cook until chicken is cooked through, about 1 minute. Turn off heat.
- Divide noodles between bowls then ladle broth and chicken over noodles; top with desired toppings and serve.
Notes
Chicken broth: Instead of buying three boxes of chicken stock, I just use Better Than Bouillon and water. To do this just whisk together 12 cups water and ¼ cup Reduced Sodium Better Than Bouillon Chicken Base.
Ginger: No need to peel the ginger since it gets strained out anyway. Just give it a good wash and trim off any ends that look dirty or dry.
Simmer time: If you have more time to let the broth simmer, let it simmer! The longer it simmers, the more flavorful it gets. Just keep the lid partially covered so you don’t evaporate off too much liquid.
Nutrition
Serving: 1/5 recipeCalories: 425kcalCarbohydrates: 68gProtein: 25gFat: 7gSaturated Fat: 2gCholesterol: 29mgSodium: 1260mgFiber: 2gSugar: 3g
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