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Chicken “Pho” Noodle Soup

(0)
  1 reviews
  • 10 min prep time
  • 3 hr 25 min total time
  • 12 ingredients
  • 6 servings
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Enjoy this slow-cooked chicken and rice noodles soup that’s topped with bean sprouts – a flavorful Asian dinner!

Ingredients

6
cups Thai coconut curry chicken broth (from two 32-oz cartons)
2
cups shredded cooked chicken
1
tablespoon soy sauce
1/2 teaspoon freshly ground pepper
4
cloves garlic, thinly sliced
1
piece (3 inch) gingerroot, peeled
1
package (6 oz) rice vermicelli noodles
3
tablespoons sliced green onions with tops
1
can (14 to 16 oz) bean sprouts, drained, rinsed
2
jalapeño chiles, thinly sliced
1/2 cup fresh cilantro leaves
6
lime wedges

Steps

  • 1 Spray 5-quart slow cooker with cooking spray. In slow cooker, mix broth, chicken, soy sauce, pepper, garlic and gingerroot.
  • 2 Cover; cook on Low heat setting 3 hours.
  • 3 Stir rice noodles into soup. Cover; cook 15 minutes longer. Remove gingerroot. Top individual servings with onions, bean sprouts, chiles and cilantro. Serve with lime wedges.
  • 1 Spray 5-quart slow cooker with cooking spray. In slow cooker, mix broth, chicken, soy sauce, pepper, garlic and gingerroot.
  • 2 Cover; cook on Low heat setting 3 hours.
  • 3 Stir rice noodles into soup. Cover; cook 15 minutes longer. Remove gingerroot. Top individual servings with onions, bean sprouts, chiles and cilantro. Serve with lime wedges.

Expert Tips

If you prefer a milder soup, seed the jalapeño chiles before slicing them.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
214
% Daily Value
Total Fat
2g
0%
Saturated Fat
1/2g
0%
Sodium
1320mg
0%
Total Carbohydrate
30 1/2g
0%
Dietary Fiber
1 1/2g
0%
Protein
17 1/2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 2 Very Lean Meat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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