Pho with Chicken

Print Friendly and PDF

Pho with Chicken (Gluten Free)

Yield: 6-8 servings 

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time:  30 minutes

*Cook time for chicken is separate

 

Ingredients:

2 quarts chicken broth (I used homemade chicken bone broth, but if not, check the package for GF designation)

3 cups water

3 tsp tamari (GF Soy Sauce)

3 tsp fish sauce (check for GF designation)

1 inch piece of ginger, peeled and minced

8 oz rice noodles (I get Thai Kitchen, but check for the GF designation and check that your noodles don’t have to be soaked ahead of time, because some do)

2 limes (one to juice and one for wedges at serving time)

2 cups shredded chicken breasts (I cooked 3 chicken breasts in the slow cooker with a little broth, salt and pepper for 3 hours on high)

½ cup fresh cilantro

1 cup green onions, chopped for garnish


Directions:

  1. In a stock pot, combine the broth, water, ginger, tamari and fish sauce over high heat. Bring to a boil. This is when I chop and juice the lime, and chop the green onions.

  2. Turn the heat to low and let simmer for 10 minutes.

  3. Add the noodles and turn the heat back up to high to cook the noodles according to the package directions. 

  4. Add the shredded chicken and turn the heat down to low and cook for 5 minutes. 

  5. Squeeze the lime juice into the Pho. 

  6. Garnish with cilantro, lime wedges, and green onions.


Notes:

  • Can be stored in the refrigerator for a few days.

  • This soup is very healthy and healing. I love making a batch when I’m feeling run down or getting sick. 

  • This can be prepared without the noodles and frozen for up to 3 months. Then thaw the Pho and add noodles and cook them in the Pho according to package directions.