Quick Chicken Pho Recipe

This is a very tasty and easy to make recipe for chicken pho created using leftover cooked chicken. Made with a stock made from chicken, this full-flavored chicken pho recipe offers the promise of a velvety, slow-cooked soup in less than 20 minutes!

This delicious soup with its creamy, slightly spicy chicken stock is especially ideal for a quick healthy meal to heat up the day. It’s also a great way to impress your friends because they won’t be able to tell that it’s not real chicken!

With its simple, light flavor, it’s one of the most flavorful soups you can make. A delicious and easy way to use up the scraps of chicken in your fridge is by making a quick and easy chicken Pho Recipe.

This quick, simple and very tasty recipe for whole chicken Pho made using leftover roast chicken. Prepared in just 20 minutes, this delicious quick chicken Pho recipe offers the comforting promise of a mouthwatering broth in as little as 20 minutes from start to finish, perfect for any time of day!

If you’re wondering where to find the flavors of Ho Chi Minh City, look no further than Vietnamese herbs and spices which are used in the making of this quick and easy recipe. “How to Quickly and Easily Make a Quick Chicken Pho Recipe” is a question that many people are asking as they plan their next meal.

The question may also be asked by someone who has just moved to the area and is looking for a simple way to prepare a great bowl of soup. Pho, which translates to “fowl” in English, is a soup with noodles and beef. A simple recipe that has been a SPAGHETTI favorite for many years, this tasty soup can be enjoyed at home or taken on a picnic or vacation.

Quick Chicken Pho Recipe

Recipe by TiffanieCourse: Chicken Main DishesCuisine: AmericanDifficulty: Easy


Prep time


Cooking time



“Great for pho beginners, this recipe is also terrific for cooks in a hurry. It involves less than 45 minutes, during which you’ll doctor up store-bought broth so it says, “I’m pho-ish.”


  • 3/4-inch (2 cm) section ginger

  • 2 medium-large green onions

  • 1 very small (.5 oz | 15 g) bunch cilantro sprigs

  • 1 1/2 teaspoons coriander seeds

  • 1 whole clove

  • 3 1/2 to 4 cups (840 ml to 1 l) low-sodium chicken broth

  • 2 cups (480 ml) water

  • 6 to 8 ounces (180 to 225 g) boneless, skinless chicken breast or thighs

  • About 1/2 teaspoon fine sea salt

  • 5 ounces (150 g) dried narrow flat rice noodles

  • 2 to 3 teaspoons fish sauce

  • About 1/2 teaspoon organic sugar, or 1 teaspoon maple syrup (optional)

  • Pepper (optional)

  • Optional extras: Bean sprouts, mint sprigs, Thai basil, cilantro leaves, lime wedges, thinly-sliced chili peppers


  •  Prepare the broth ingredients: Peel then slice the ginger into 4 or 5 coins. Smack with the flat side of a knife or meat mallet; set aside. Thinly slice the green parts of the green onion to yield 2 to 3 tablespoons; set aside for garnish. Cut the leftover sections into pinkie-finger lengths, bruise, then add to the ginger.
    Coarsely chop the leafy tops of the cilantro to yield 2 tablespoons; set aside for garnish. Set the remaining cilantro sprigs aside.
  • Toast the broth ingredients: In a 3- to 4-quart (3 to 4 l) pot, toast the coriander seeds and clove over medium heat until fragrant, 1 to 2 minutes. Add the ginger and green onion sections. Stir for about 30 seconds, until aromatic.
  • Add the broth and bring to a simmer: Slide the pot off heat, wait 15 seconds or so to briefly cool, then pour in the broth.
    Return the pot to the burner, then add the water, cilantro sprigs, chicken, and salt. Bring to a boil over high heat, then lower the heat to gently simmer.
  • Remove the chicken from the broth once cooked: After 5 to 10 minutes of simmering, the chicken should be firm and cooked through (press on it and it should slightly yield).
  • Continue to simmer the broth without the chicken for another 15 to 20 minutes (for a total of 30 minutes simmering time).
  • Shred the chicken: Transfer the chicken to a bowl, flush with cold water to arrest the cooking, then drain. Let cool, then cut or shred into bite-size pieces. Cover loosely to prevent drying.
  • Soak the rice noodles in hot water until pliable and opaque. Drain, rinse, and set aside.
  • Strain the broth: When the broth is done, pour it through a fine-mesh strainer positioned over a 2-quart (2-liter) pot; line the strainer with muslin for superclear broth. Discard the solids. You should have about 4 cups.
    Season with fish sauce and sugar (or maple syrup), if needed, to create a strong savory-sweet note.
  •  Finish the pho: Bring the strained broth to a boil over high heat. Put the noodles in a noodle strainer or mesh sieve and dunk in the hot broth to heat and soften, 5 to 60 seconds. Lift the noodles from the pot and divide between the 2 bowls. [Emma’s note: I didn’t find it necessary to soften my noodles any further. I just added them to the bowls and poured the hot broth over top. However, dunking them in the broth would make them more flavorful!]
    Lower the heat to keep the broth hot while you arrange the chicken on top of the noodles and garnish with the chopped green onion, cilantro, and a sprinkling of pepper. Taste and adjust the broth’s saltiness one last time. Return the broth to a boil and ladle into the bowls. Enjoy with any extras, if you like.

Reference : simplyrecipes.


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