Chicken “Pho” Noodle Soup

Enjoy this slow-cooked chicken and rice noodles soup that’s topped with bean sprouts – a flavorful Asian dinner!

  • prep time 10 min
  • total time 3 hr 25 min
  • ingredients 12
  • servings 6

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

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