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Warm up to a BIG Bowl of “Chicken Pho Soup” it’s super simple to make guys. And is great for kicking or preventing the common cold? give it a try!

This Chicken Pho Soup is allot like basic chicken noodle soup, in the sense that it has chicken broth and chicken along with noodles in it. However it has a Vietnamese twist that your sure to love.

Anyone can make Vietnamese food and this soup is no different. The difference between this soup and those that come from the street vendors in Vietnam is the stock. In Vietnam they make the stock from scratch which I am not going to lie is delicious, but time consuming.

Making any kind of Pho Soup from scratch can take hours.

My recipe will have this soup on the table for you in under 30 minutes, so I encourage you to use your favorite chicken stock for this recipe. The better the stock the better the soup of course.

 

I like to spice my soup up by adding chili paste! If you don’t like spice just omit the chili paste.

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear how it turned out! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Quick Chicken Pho Soup

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Ingredients

• 2 large Boneless chicken breasts
• 6 cups Chicken Stock, low sodium
• 250 grams Vermicelli
• 1 cup Bean Sprouts
• 1 tbsp Olive oil
• 1 tbsp Fish Sauce
• 1 tbsp Minced Red Chili Paste
• 1 Lime
• 4 basil leaves
• 1 Onion
• 1 tsp Fresh Ginger Root
• 1 tsp Coriander seeds
• 1 tsp Salt
• 2 small Cloves
• 1 tsp Sugar

OPTIONAL

• 2 tbsp Cilantro

Instructions

1. Start by adding in 1 tbsp of olive oil to a stock pot, add in the coriander seeds and cloves along with the chopped onion. Saute on low heat for a few minutes before adding in the fresh ginger root and chicken stock.
2. Bring to a medium boil and then add in the whole chicken breasts, poach the chicken till cooked.
3. Remove the chicken and chop up into bite sized pieces. 
4. Turn the stock down to low heat and add in the dried vermicelli noodles, cooking till al dente. Add in half the bean sprouts, fish stock, salt and sugar. Allow everything to simmer on low heat for 5 minutes.
5. Remove from the heat and squeeze the lime juice in and serve. Top each bowl with the remaining bean sprouts and enjoy!

Notes

Start by adding in 1 tbsp of olive oil to a stock pot, add in the coriander seeds and cloves along with the chopped onion. Saute on low heat for a few minutes before adding in the fresh ginger root and chicken stock. Bring to a medium boil and then add in the whole chicken breasts, poach the chicken till cooked. Remove the chicken and shred on a cutting board with two forks. Turn the stock down to low heat and add in the dried vermicelli noodles, cooking till al dente. Add in half the bean sprouts, fish stock, salt and sugar. Allow everything to simmer on low heat for 5 minutes. Remove from the heat and squeeze the lime juice in and serve. Top each bowl with the remaining bean sprouts and enjoy!

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