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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.
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.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!