Chicken “Pho” Noodle Soup

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

By Pillsbury Kitchens

February 1, 2012

cups Thai coconut curry chicken broth (from two 32-oz cartons)

cups shredded cooked chicken

tablespoon soy sauce

1/2 teaspoon freshly ground pepper

cloves garlic, thinly sliced

piece (3 inch) gingerroot, peeled

package (6 oz) rice vermicelli noodles

tablespoons sliced green onions with tops

can (14 to 16 oz) bean sprouts, drained, rinsed

jalapeño chiles, thinly sliced

1/2 cup fresh cilantro leaves

lime wedges

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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.