Quick Chicken Pho

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Chicken Pho

Yield 2

Author Judy Doherty

Prep time

5 Min

Cook time

15 Min

Total time

20 Min

This warm soup is based on rice noodles, hearty chicken broth, and raw veggies, sprouts, and herbs. We have made a shortcut using purchased broth so you can get to the finish more quickly.

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Ingredients

• 4 quarts no salt added chicken broth
• 1 tsp Chinese 5 spice powder
• 1 chicken breast, boneless, skinless, sliced very thin on the bias
• 8 ounces straight cut rice noodles cooked according to package directions (Thai style)
• 2 carrots cut in thin strips
• 1/4 cup fresh cilantro or parsley
• 1 cup bean sprouts
• 1/2 cup green onion
• 1 serrano chili, sliced thin

Instructions

1. Bring the broth to a boil, add the 5 spice powder then lower heat to a simmer. Add the sliced chicken breast, cook until done, about 3-5 minutes, then pull out of the broth with a strainer ladel. Keep the broth at a simmer. It should reduce to about 3 cups.
2. Cook the noodles in water according to package directions. Strain.
3. Assemble the pho: Place the noodles in 2 bowls then top with the broth, dividing between 2 bowls. Top with the chicken and raw veggies. Serve hot.

Nutrition Facts

Calories

648

Fat

7 g

Sat. Fat

1 g

Carbs

115 g

Fiber

6 g

Net carbs

109 g

Sugar

14 g

Protein

31 g

Sodium

120 mg

Cholesterol

74 mg

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