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Chicken “Pho” Noodle Soup

Chicken “Pho” Noodle Soup
  • Prep 10 min
  • Total 3 hr 25 min
  • Ingredients 12
  • Servings 6
Enjoy this slow-cooked chicken and rice noodles soup that’s topped with bean sprouts – a flavorful Asian dinner!
Updated February 1, 2012

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.

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

Nutrition Facts

Serving Size: 1 Serving
Calories
214
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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