Discover our simple and flavorful Chicken Pho Soup recipe, the perfect option for a comforting and balanced meal. Easy to prepare, it delivers authentic flavors while fitting seamlessly into your daily routine.
Preparation
10
min
Cooking
20
min
Portion
4
Ingredients
- 15 ml (1 tbsp) olive oil
- 1 yellow onion, chopped
- 2 chicken breasts (approx. 300 g)
- 2 cartons (900 ml each) Pho-style broth, ready to use*
- 3 green onions, sliced on a bias (white and green parts separated)
- 100 g (3 ½ oz) rice noodles (vermicelli), uncooked
- 2 carrots, shredded
- 500 ml (2 cups) mung bean sprouts (or sprouted beans)
- ½ package (113 g) mushrooms, thinly sliced
Optional Garnishes
- Fresh cilantro
- Lime wedges
Preparation
- In a large pot over medium heat, warm the olive oil. Add the onion and chicken breasts. Cook for 3–4 minutes, stirring, until the chicken is lightly browned and no longer pink.
- Add the broth and the white parts of the green onions. Bring to a boil, then reduce to medium-low heat and simmer for 10 minutes.
- Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.
- Add the rice noodles and cook according to the package directions (3–5 minutes), stirring gently to prevent sticking.
- Divide the broth, chicken, and noodles into 4 bowls. Top each bowl with mung bean sprouts, shredded carrots, and sliced mushrooms.
- Serve with the green parts of the green onions, fresh cilantro, and a lime wedge, if desired.
Notes
Keeps for up to 3 days in an airtight container in the refrigerator. Does not freeze well.
*For a lower-sodium soup, use no-salt or reduced-sodium broth.
Registered Dietitian Nutritionist in Quebec City
