This quick Chicken Pho Recipe is loaded with flavor, easy and just as good as takeout! It’s gluten free and perfect for cold evenings!
Why you will LOVE This Recipe
During these chilly fall and winter months, nothing sounds as good as a piping HOT bowl of soup for dinner. Whether you’re serving up bowls of coconut curry soup or perhaps some cabbage soup with sausage, it’s SURE to warm you up and give you all those cozy feels this time of year! And if you LOVE being cozy, then I am positive you will be a fan of this vietnamese chicken pho recipe! It’s got warmth, it’s got goodness, it’s got ALL the flavor that you’re looking for when it comes to thai cuisine, and it is absolutely delicious. You and the family are going to love this soup recipe.
What is Pho?
Pho, pronounced “fuh”, is a traditional Vietnamese style soup that is usually made using bone broth, thinly sliced meat, bean sprouts and other fresh herbs and veggies. It also has a bit of a kick to it, thanks to the ginger, garlic and lemongrass that give it a unique flavor, setting it apart from regular American chicken soup.
Is Pho Good For you?
In short, YES, absolutely! This chicken pho soup recipe is loaded with nutrients and is a fantastic meal to serve to your family, especially during cold and flu season. First off, it is loaded with protein, and it’s also got illness fighting ingredients like ginger, lemongrass and garlic. The veggies provide vitamins C, K, and E, and the herbs can give your immune system a boost!
You are going to approve of the list of ingredients you will need to make an easy chicken pho recipe because they are whole, healthy foods, root veggies and spices that combine to make the most tasty soup! Here’s everything you will need:
- Olive Oil
- Reduced Sodium Chicken Broth
- Paleo Fish Sauce
- Lemon Grass
- Anise Pods
- Black Peppercorns
- Chicken Thighs
- Chinese 5 Spice
- Large Lime
- Fresh Mint
- Fresh Thai Basil
- Rice Noodles
How to make this Chicken Pho Recipe
Heat the oil in a large pot on medium high heat and add in the celery and garlic, cooking until softened. Add in the garlic and ginger, cooking until fragrant. Add in the carrots and stir, then add in all ingredients up to the star anise to the pot.
Add the star anise and black peppercorns to a tea ball and place it in the pot. Rub the chinese 5 spice all over the chicken thighs, then place them into the pot. Bring the mixture to a boil. Reduce the boil to a simmer and cook for about a half an hour-more to increase the flavor!
Boil the noodles according to the package directions. Remove the chicken from the pot with a slotted spoon and shred it with 2 forks. Stir in the lime juice and sriracha as well as the shredded chicken and noodles.
Serve the soup in bowls, garnishing each bowl with a pinch of each herb. Serve and enjoy!
Chicken Pho Recipe Storage
Now that your pot of soup is all cooked up, go ahead and enjoy it with your crew! If you have any leftovers, I recommend storing it in an airtight container and labeling it with the date. In the fridge, this soup will last up to 3 days. In the freezer, you can store it for up to 3 months.
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
- 1 Tbsp Olive oil
- 1 1/2 Cups Celery sliced
- 1/2 Cup Onion diced
- 2 tsp Fresh garlic minced
- 1 tsp fresh ginger, minced
- 1 1/2 Cups Carrots sliced
- 6 Cups Reduced-sodium chicken broth
- 3 Tbsp Paleo fish sauce
- 2 Stalks lemon grass each cut into three **read notes
- 6 Star anise pods do NOT omit – these are key
- Black peppercorns
- 1 Lb Chicken thighs trimmed of excess fat *
- 1 Tbsp Chinese 5 spice
- Juice of half a large lime
- 1 tsp Sriracha or to taste
- Finely sliced mint for garnish
- Finely sliced Thai basil for garnish
- Cilantro for garnish
- 5 oz Rice Noodles
Heat the olive in a large pot or dutch oven on medium high heat. Cook the celery and garlic until softened, about 3 minutes. Add in the garlic and ginger and cook until fragrant, about 1 minute.
Add in the carrots and cook 2 minutes.
Add all the ingredients, up to the star anise, into the pot.
Place the star anise pods into a tea ball and fill up an additional tea ball with black peppercorns (no need to measure – just fill it.) Place them into the pot.
Pat the chicken thighs dry and rub the Chinese 5 spice all over them. Place into the pot.
Bring to a boil on high heat and boil 3 minutes. Then, reduce the heat to maintain a steady simmer, cover and cook 30-45 minutes. It only needs 30 minutes but if you have 45 minutes, do it for more flavor!
Meanwhile, prepare the noodles according to package directions.
Then, use a slotted spoon to remove the chicken to a plate. Stir in the lime juice and sriracha.
Shred the chicken with 2 forks and stir it back into the slow cooker along with the noodles.
Divide the soup between 4 bowls, garnish with a pinch of each herb and DEVOUR.
Tips & Notes:
*I have also made this with chicken breast. It’s all very good, but a little bit less flavorful. **I buy little plastic containers of lemon grass that seem to be only about half of the full lemon grass (they don’t have any of the greenery at the end) so keep note of that when determining how much to use.
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: SMARTPOINTS: 3 POINTS+: 5. OLD POINTS: 7
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