Quick Chicken Pho

Apr 13

Written By Judy Doherty, MPS, PCII

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

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.
Cook the noodles in water according to package directions. Strain.
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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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.