Sometimes you need a little nourishment that is fulfilling yet uncomplicated. That’s exactly how I would describe this easy chicken pho recipe! The broth is lightly flavored and the chicken is tender; this pho is undeniably delicious!

I LOVE chicken soup; it is truly something I could eat all year long. Chicken soup never fails to give me comfort.  Plus it is one of those recipes that I often turn to when I need to feed the family quickly. It is easy and made with pantry staples!

This chicken pho recipe is just as easy and definitely just as comforting.  Where chicken soup can be heavy at times, chicken Pho feels light and clean.

What Is Chicken Pho?

Chicken Pho is a Vietnamese soup that is made with broth, noodles, herbs and some sort of meat (either beef or chicken).  There are some variances to the recipe depending on the region from which it comes. It’s a fairly basic and straightforward recipe, however, I have a few tips on how to streamline this flavorful soup.

WHERE IS THE CHICKEN PHO RECIPE?

If you’d rather skip cooking tips, suggestions, handy substitutions, related recipe ideas – and get straight to the Chicken Pho Recipe–simply scroll to the bottom of the page where you can find the printable recipe card.

How To Make Chicken Pho

You are going to love how easy this recipe is! Now is it100% old-country authentic? No, probably not. But it has the flavors I like and it hardly takes any time to prepare!

I start by placing chicken stock in a large pot and bringing it up to a boil over medium heat.  When the stock has come to a boil, reduce the heat and whisk in sugar, ginger (I used the tube variety that you find in the produce section of your local grocery store) and some garlic.

 Bring this mixture to a simmer and add your chicken.

For this recipe, I like to use store-bought rotisserie shredded chicken, but if you have leftover cooked chicken breast, then that works well too! Cooked pork, beef or seafood would also be fitting for this recipe.

Traditional Pho recipes most often use rice noodles.  You could easily use something like a vermicelli noodle which is thin and slender or, in a pinch, you could use angel hair pasta.

I used ramen noodles (doesn’t get any easier than that!).  I used ramen noodles for two reasons. 1. Most people have a packet or two of ramen noodles in their pantry, which makes this recipe even more accessible.  The 2nd reason is because of how quickly they cook.

Divide your pho between your bowls and add your toppings.  I used fresh basil, cilantro, thinly sliced jalapenos, fish sauce, and chili sauce.  You could add lime wedges and bean sprouts to your individual soup bowls as well. Serve along side this Spring Roll in a Bowl!

How To Make The Chicken Pho In A Slow Cooker

It’s easy to place the broth, the seasoning and the chicken in a slow cooker, and cook on low for 1-2 hours.  When ready, simply pour the broth over the noodles resting in the bowl. The hot broth will cook the rice noodles.  Then top with your favorite pho toppings.

Whole30 Chicken Pho?

To make this soup whole30 compliant, omit the sugar and in place of noodles, add zucchini noodles, squash noodles or extra veggies.  Omit the fish sauce.

This chicken pho recipe can be made in 20 minutes without compromising any flavor! And while I’m not an expert in this, I’m sure chicken pho has healing powers just like any other chicken noodle soup recipe!

Some of my favorite chicken soup recipes Easy Chicken Soup (with orzo), Mexican Chicken Soup, Chicken Florentine Soup, and my favorite Ramen Noodle Soup!

Continue to Content

Chicken Pho Recipe

Yield: 8

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

This chicken pho recipe is light but flavorful! This soup has all the comforts of old fashioned chicken noodle soup!

Print

Ingredients

• 8 cups chicken stock
• 2 teaspoon sugar
• 1 teaspoon jarred ginger
• 2 cloves garlic minced
• 1 ½ cups shredded rotisserie chicken
• 1 package ramen noodles
• Basil
• Cilantro
• Jalapeno
• Fish sauce
• Chili sauce

Instructions

1. Heat a stock pot over medium heat. Add chicken stock and bring to a boil.
2. Reduce heat and whisk in the sugar, ginger and garlic. Bring soup to a simmer. Stir in chicken.
3. Add ramen noodles and cook until noodles are tender.
4. Divide soup between bowls and top with basil, cilantro, and jalapenos. Drizzle with fish sauce and chili sauce if desired.

Nutrition Information

Yield 8 Serving Size 1
Amount Per Serving Calories 220Total Fat 8gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 5gCholesterol 48mgSodium 882mgCarbohydrates 17gFiber 0gSugar 5gProtein 19g