Chicken broth is slowly steeped with cinnamon, cloves, ginger, and other Asian pantry staples then poured over rice noodles and topped with shredded chicken in this Slow Cooker Pho-Inspired Chicken Soup.
This recipe represents everything I love at dinnertime: slow cooker recipes, chicken recipes, and Asian-inspired recipes. My Slow Cooker Pho-Inspired Chicken Soup is the ultimate healthy weeknight dinner recipe, that doesn’t taste a thing like health food. Serve alongside some Quick Pickled Cucumbers and you’ve got yourself a meal!
Chicken broth is slowly steeped with cinnamon, cloves, ginger, and other Asian pantry staples then poured over rice noodles and topped with shredded rotisserie chicken before serving. Of course, that’s just the beginning. Anyone who has ever ordered pho in a Vietnamese restaurant knows that this soup is all about the toppings!
Why You’ll Love This Soup
- The slow cooker lets you set it and forget it! Getting dinner prepped ahead with time to spare.
- Forget to get it started? No problem, it’s easy to make in the instant pot as well.
- If you’ve never had pho before, this is a great way to test out the flavor profile.
Ingredients
- Chicken: Shredded chicken adds lean protein. Great use of leftovers or a rotisserie chicken!
- Rice noodles: A gluten-free noodle that is classic for pho.
- Chicken stock: Acts as the base for the broth and the soup.
- Fish sauce: Salty, umami, and distinct fish flavor that is commonly used in Asian cuisine.
- Soy sauce: Adds umami and savory taste.
- Spices: Ground cloves, coriander, fennel seeds, a cinnamon stick, star anise, pepper, and lemon peel adds delicious, warm flavor and scents the broth.
- Lime juice: Some acidity to cut through the rich flavors.
Easy Substitutions
- If you don’t have coriander seeds you can use ground coriander. If you don’t have either of those on hand you can use Chinese 5 spice, but would go sparingly on it.
- To make this vegetarian and vegan, you could use veggie stock and mushrooms instead of the chicken, and omit the fish sauce.
- To make this beef pho instead, use beef stock as the base and add shredded beef to the finished bowl instead of chicken.
How to Make Slow Cooker Pho-Inspired Chicken Soup
Step 1. Add the chicken stock, soy sauce, fish sauce, and lime juice to the bowl of your slow cooker.
Step 2. Add the spices and whisk everything together until fully combined. Then heat on low for 8 hours, or high for 4.
Step 3. When finished, strain the broth to remove the lemon peel, cinnamon sticks, and other large chunks of spices.
Step 4. Put cooked rice noodle in a bowl and pour some of the pho broth over the top. Next add your shredded chicken.
Garnish with your favorite toppings, then enjoy your Slow Cooker Pho-Inspired Chicken Soup!
Frequently Asked Questions
What toppings do you add to chicken pho?
On this particular evening, I topped my bowl with cilantro, green onions, bean sprouts, thinly sliced onions, and jalapeño slices but the options are limitless. Try hoisin sauce, Sriracha, Thai basil or any other fresh herbs you have on hand.
Is pho like chicken broth?
Pho broth is much more complex than typical chicken broth. The blend of Vietnamese spices make it sweet and savory, while chicken broth on it’s own is much milder.
What is the healthiest pho option?
Chicken or tofu pho will have the highest protein content with the lowest fat, but any pho will give you a relatively well-balances meal.
More Asian Inspired Dishes
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A perfectly flavorful, make-ahead dinner, you’ll be sure to love my Slow Cooker Pho-Inspired Chicken Soup.
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Slow Cooker Chicken Pho?
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Slow Cooker Chicken Pho
Chicken broth is slowly steeped with cinnamon, cloves, ginger and other Asian pantry staples then poured over rice noodles and topped with shredded chicken.
Servings4
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Place the first 11 ingredients in a slow cooker (chicken broth through pepper) and heat on High for 4 hours or Low for 8 hours.
8 cups chicken stock, 2 tablespoons soy sauce, 2 tablespoons lime juice, 2 tablespoons fish sauce, 3 inch piece lemon peel, 1 cinnamon stick, 1 teaspoon coriander seeds, 1 teaspoon fennel seeds, 1 star of anise, 1 teaspoon pepper, 1/4 teaspoon ground cloves
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Using a fine mesh strainer, pour cooked chicken broth over a large soup pot to remove the lemon peel, cinnamon stick and other spices from the broth; discard remnants.
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To serve, divide noodles evenly between four bowls and top with 3 ounces of cooked chicken in each bowl. Ladle two cups warm chicken broth over each bowl and serve with optional toppings.
8 ounces rice noodles, 12 ounces shredded cooked chicken breast, Optional Toppings: bean sprouts
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Can I use a large stock pot instead of a slow cooker?
You can definitely use a large stock pot. You won’t need to add too much water, but keep an eye on it. I would do it for at least 8 hours for the best flavor.
Can ground coriander can be used instead of the seeds?
Yes!
Calories: 422kcal | Carbohydrates: 56.9g | Protein: 31.4g | Fat: 6.7g | Saturated Fat: 1.5g | Polyunsaturated Fat: 5.2g | Cholesterol: 67mg | Sodium: 1706mg | Fiber: 1g | Sugar: 1.4g
