Low Sodium Pho Chicken Soup
Delight your taste buds with this aromatic and healthy twist on a classic Vietnamese dish: Low Sodium Pho Chicken Soup. This version of pho is perfect for those seeking bold flavors without excess salt, showcasing a fragrant broth infused with charred onion, fresh ginger, cinnamon, star anise, and other warming spices. Tender chicken breasts and rice noodles combine to deliver a comforting meal, while vibrant garnishes like fresh cilantro, basil, bean sprouts, and lime add a refreshing touch. Ready in just over an hour, this guilt-free recipe is ideal for family dinners or meal prep, offering a customizable bowl that’s brimming with nourishing goodness. Perfectly balancing taste and health, this low sodium pho chicken soup is sure to become a household favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 6 cups low sodium chicken broth
- 8 ounces rice noodles
- 1 large yellow onion
- 3 inches fresh ginger
- 1 whole cinnamon stick
- 3 whole star anise
- 3 whole whole cloves
- 1 teaspoon whole coriander seeds
- 2 tablespoons fish sauce, low sodium
- 1 whole lime
- 1 cup fresh cilantro
- 1 cup fresh basil
- 3 scallions
- 1 cup bean sprouts
- 1 whole jalapeño pepper
- 1 teaspoon black peppercorns
Instructions
Start by preparing the aromatic base: slice the onion into thick rounds and cut the ginger into thick slices. Do not peel.
In a large stockpot over medium-high heat, char the onion and ginger slices until browned on both sides, about 5 minutes.
Add the chicken breasts, low sodium chicken broth, cinnamon stick, star anise, cloves, coriander seeds, and black peppercorns into the pot.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 25-30 minutes, skimming off any foam that rises to the surface.
Once the chicken is cooked through, remove the breasts from the pot and set aside to cool slightly. Thinly slice or shred the chicken once it's cool enough to handle.
While the soup base continues to simmer, cook the rice noodles according to package instructions, then drain and set aside.
Strain the broth through a fine sieve into another large pot, discarding the solids. Stir in the low sodium fish sauce and adjust seasoning if needed.
Return the broth to the stove and bring to a gentle simmer.
To assemble the pho bowls, divide the cooked rice noodles among serving bowls, top with chicken, and ladle the hot broth over the top.
Serve the soup with garnishes: lime wedges, cilantro, basil, sliced scallions, bean sprouts, and thinly sliced jalapeño. Encourage everyone to customize their bowls to taste.
Nutrition Facts
Calories |
1340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.7 g | 27% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 5266 mg | 229% | |
| Total Carbohydrate | 111.5 g | 41% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 16.8 g | ||
| Protein | 178.2 g | 356% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 448 mg | 34% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 3502 mg | 75% | |
*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.
