Gluten-Free Pho Chicken Soup
Experience the comforting warmth and fragrant flavors of Gluten-Free Pho Chicken Soup, a healthier spin on the Vietnamese classic that’s perfect for dinner or anytime you crave a soul-soothing meal. This aromatic soup starts with a rich, gluten-free chicken broth infused with traditional spices like star anise, cinnamon, and cloves, paired with charred ginger and onion for a bold depth of flavor. Tender, shredded chicken thighs rest atop silky rice noodles, while vibrant garnishes of fresh cilantro, basil, bean sprouts, green onions, and jalapeño add layers of texture and brightness. Finished with a squeeze of lime, this gluten-free pho is not only irresistibly delicious but also customizable for every palate. Quick in prep yet slow-simmered for maximum flavor, it’s an easy and nourishing recipe ideal for gluten-free diets seeking authentic comfort food that warms the body and soul.
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Recipe Information
Ingredients
- 600 g Chicken thighs
- 8 cups Gluten-free chicken broth
- 250 g Rice noodles (pho noodles)
- 1 2-inch piece Ginger
- 1 large Yellow onion
- 1 Cinnamon stick
- 3 Star anise
- 4 Cloves
- 3 tablespoons Fish sauce
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 1 teaspoon Black peppercorns
- 200 g Bean sprouts
- 0.5 cup Fresh cilantro
- 0.5 cup Fresh basil
- 1 Lime
- 2 Green onions
- 1 Jalapeño
Instructions
Begin by charring the ginger and onion. Peel the ginger and slice it in half lengthwise. Cut the onion in half, keeping the peel on. Place both the ginger and onion directly on a gas burner until they are nicely charred. Alternatively, you can broil them in the oven for about 6-8 minutes. Set aside.
In a large pot, add the chicken thighs and pour in the gluten-free chicken broth. Add the charred ginger and onion to the pot.
Introduce the spices by adding the cinnamon stick, star anise, cloves, and black peppercorns to the pot.
Bring the broth to a gentle boil over medium-high heat, then reduce to a simmer. Allow it to simmer for around 60-90 minutes. Skim any impurities that may rise to the top of the broth.
After simmering, remove the chicken thighs and set them aside to cool slightly. Once cool, shred the chicken, discarding any skin or bones.
Strain the broth through a fine mesh sieve to remove solids and return the clear broth to the pot.
Season the soup with fish sauce, sugar, and salt. Adjust the flavoring as needed.
Cook the rice noodles separately by following package instructions. Once cooked, drain and rinse them under cold water to stop the cooking process.
Prepare the garnishes: thinly slice the green onions and the jalapeño, chop the cilantro and basil, cut the lime into wedges, and rinse the bean sprouts.
To assemble, place a portion of cooked rice noodles into each serving bowl. Top with shredded chicken and ladle the hot broth over it.
Garnish with bean sprouts, cilantro, basil, green onions, sliced jalapeños, and a lime wedge for squeezing over the soup.
Serve immediately, allowing guests to customize their bowls with additional garnishes and sauces if desired.
Nutrition Facts
Calories |
1986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.5 g | 97% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 13572 mg | 590% | |
| Total Carbohydrate | 144.1 g | 52% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 33.2 g | ||
| Protein | 184.4 g | 369% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 481 mg | 37% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 3162 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
