Pho Chicken Soup
Warm your soul with this authentic Pho Chicken Soup, a Vietnamese classic featuring tender shredded chicken and a fragrant broth infused with star anise, cinnamon, cloves, fresh ginger, and onion. This irresistible soup is perfectly complemented by rice noodles, crisp bean sprouts, fresh herbs like cilantro and basil, and a hint of heat from jalapeño slices. The broth, simmered to perfection, is finished with fish sauce for that signature savory depth and served steaming hot, inviting you to customize each bowl with lime wedges and garnishes. Perfect for a hearty family meal, this recipe is easy to follow and ready in just under two hours, delivering six bowls of comforting, aromatic goodness. The ideal mix of healthy, flavorful, and satisfying, this Pho Chicken Soup is destined to become a regular on your dinner table.
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Recipe Information
Ingredients
- 2 pounds chicken thighs
- 1 large (quartered) onion
- 3 inches (sliced) fresh ginger
- 2 pieces star anise
- 1 piece cinnamon stick
- 4 pieces cloves
- 3 tablespoons fish sauce
- 2 teaspoons salt
- 2 teaspoons sugar
- 8 ounces rice noodles
- 1 cup (chopped) fresh cilantro
- 2 cups bean sprouts
- 1 sliced into wedges lime
- 3 pieces (sliced) green onions
- 1 cup fresh basil
- 1 sliced jalapeño
Instructions
Place the chicken thighs, quartered onion, and sliced ginger in a large pot.
Add star anise, cinnamon stick, and cloves to the pot.
Fill the pot with enough water to cover the ingredients by about 1 inch.
Bring to a boil over high heat, then reduce the heat and simmer gently for about 60 minutes.
Remove the chicken thighs from the pot and set aside to cool slightly. Continue simmering the broth.
Once the chicken is cool enough to handle, shred the meat and discard the bones.
Strain the broth to remove all solids, returning the liquid to the pot.
Add fish sauce, salt, and sugar to the broth, stirring to combine. Adjust seasoning to taste.
In a separate bowl, soak the rice noodles in hot water for about 15 minutes or until softened, then drain.
Arrange shredded chicken, rice noodles, chopped cilantro, bean sprouts, sliced green onions, fresh basil, and jalapeño slices in serving bowls.
Ladle the hot broth over the ingredients in each bowl.
Serve immediately with lime wedges on the side for squeezing over the soup.
Nutrition Facts
Calories |
2398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.0 g | 133% | |
| Saturated Fat | 29.6 g | 148% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 853 mg | 284% | |
| Sodium | 9856 mg | 429% | |
| Total Carbohydrate | 109.8 g | 40% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 23.0 g | ||
| Protein | 253.3 g | 507% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 387 mg | 30% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 3330 mg | 71% | |
*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.
