The Pioneer Woman Tasty Kitchen
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Chicken Pho

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Level: Easy

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Description

Loaded with light and fresh flavors, Chicken Pho is a fun twist on the same-old-same-old bowl of chicken noodle soup. The broth is best made ahead of time, in either a slow cooker, or on the stove top. Then allow it to cool completely and skim off any congealed fat. The poached chicken and rice noodles can also be made ahead for time saving purposes.

Ingredients

  • FOR THE BROTH:
  • 1 whole 3 Pound Chicken, Divided (breast Meat And Thigh Meat Removed And Reserved For Later)
  • 1 whole Onion, Peeled And Halved
  • 1 piece Ginger, 3 Inch Piece, Peeled And Sliced
  • 2 Tablespoons Brown Sugar
  • 2 Tablespoons Fish Sauce
  • 1-½ teaspoon Chinese 5 Spice
  • ½ bunches Cilantro Tied With String
  • 10 cups Water
  • FOR THE SOUP:
  • 16 ounces, weight 1/4" Rice Noodles
  • 64 ounces, fluid Prepared Broth
  • 16 ounces, weight Baby Bok Choy, Rough Chopped
  • 2 cups Fresh Mung Beans
  • 1 bunch Scallions, Chopped
  • 1 cup Fresh Basil Leaves, Chopped
  • 1 cup Fresh Cilantro Leaves, Chopped
  • 1 cup Fresh Mint Leaves, Chopped
  • 1 whole Lime, Cut Into Wedges
  • Hoisin Sauce
  • Sriracha Sauce

Preparation

For the broth:
Remove breast meat and thigh meat from chicken, wrap it and refrigerate for later use.

Put remaining chicken parts (back bones, wings, wing tips, and legs) into slow-cooker or a large heavy bottomed pot. Add onion, ginger, brown sugar, fish sauce, 5 spice, cilantro bundle and water. If using a slow cooker, set on low for 8-10 hours. If using stove top method, bring to a boil, then simmer covered at lowest setting for 6 hours.

Then turn off the heat. Allow broth to cool, then strain it into a bowl through a fine sieve or cheesecloth and refrigerate overnight. Then skim off any congealed fat.

For the soup:
In a medium sized pot, cover reserved chicken breasts and thighs with 2 inches of water. Bring to a boil over medium/hight heat and cook 2-3 minutes, then reduce heat to a low simmer, cover and cook for an additional 10-15 minutes. Remove chicken from the poaching liquid and allow to cool 10-15 minutes. Shred cooked meat with two forks. Set aside.

In a separate pot, prepare rice noodles according to package instructions then rinse and drain well. Set aside.

Heat 64 ounces of prepared broth (8 cups) in a large pot and bring to a boil. Then add bok choy, cover and reduce heat to low. Cook for several minutes, until greens are tender. Divide noodles and shredded chicken among serving bowls, top with bean sprouts/mung beans. Ladle hot broth and greens over top.

When serving, offer chopped scallions, basil, cilantro, mint, lime wedges, Hoisin sauce and Sriracha.

Makes 12 cups or six 2-cup serving.

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