Chicken noodle phở is the ultimate comforting combination of two classic soups: traditional chicken noodle soup and Vietnamese phở. The broth is flavored with spices like star anise, cinnamon, cloves, and coriander, giving it the signature fragrance of phở.

At the same time, the shredded chicken, egg noodles, and hearty vegetables bring the nostalgic comfort of a classic chicken noodle soup. Perfect for cold days, sick days, or whenever you need a comforting meal.

Chicken Noodle Phở

Chicken noodle phở is a comforting Vietnamese spin on the classic noodle soup! It’s made with aromatic phở spices, tender shredded chicken, egg noodles, and a flavorful broth.

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Prep Time 15

Cook Time 45

Total Time 1

Course Main Course, Soup

Cuisine Vietnamese

Servings people

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Ingredients

3 star anise
½ Tbsp coriander seeds
1 tsp cloves
2 cardamom pods
1 Tbsp fennel seeds
1 cinnamon stick
4 pieces of white part of green onion
5 slices ginger
3 cups unsalted chicken broth
1.5 cups water
0.75 lb boneless and skinless chicken thighs, cut into ½” pieces
1 tsp salt
1 Tbsp shallots, minced
1 Tbsp garlic, minced
¼ yellow onion, chopped
1 cup celery, diced
1 cup carrot, diced
¼ tsp dried oregano
¼ tsp dried thyme
1 tsp chicken bouillon powder
2 tsp fish sauce
½ tsp sugar
1 tsp pepper
1 cup egg noodles
Salt and pepper, to taste

Garnish

Green onion, chopped
Cilantro

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Instructions
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In a large pot over medium heat, roast the star anise, coriander seeds, cloves, cardamom pods, fennel seeds, and cinnamon stick for about 3 minutes until aromatic.
3 star anise, ½ Tbsp coriander seeds, 1 tsp cloves, 2 cardamom pods, 1 Tbsp fennel seeds, 1 cinnamon stick
Add the ginger and the white parts of the green onions and stir for about 30 seconds. Add the chicken broth and water, then bring the mixture to a boil.
4 pieces of white part of green onion, 5 slices ginger, 3 cups unsalted chicken broth, 1.5 cups water
Add the chicken thighs and salt. Reduce the heat to a simmer, cover, and allow the chicken to cook for 10-15 minutes.
0.75 lb boneless and skinless chicken thighs, 1 tsp salt
Remove the chicken from the pot and skim any impurities from the broth. Continue simmering the broth for another 15 minutes to deepen the flavor.
Let the chicken cool for 5–10 minutes, then shred it and set aside.
Strain the broth through a sieve into another pot to remove all the spices.
In the same pot (without the broth), heat 1 tablespoon cooking oil over medium heat. Sauté the shallots, garlic, and onion for 2 minutes.
1 Tbsp shallots, 1 Tbsp garlic, ¼ yellow onion
Add the celery and carrots and sauté for another 3 minutes.
1 cup celery, 1 cup carrot
Pour the strained chicken phở broth back into the pot.
Season with oregano, thyme, chicken bouillon powder, fish sauce, sugar, and pepper.
¼ tsp dried oregano, ¼ tsp dried thyme, 1 tsp chicken bouillon powder, 2 tsp fish sauce, ½ tsp sugar, 1 tsp pepper
Bring the broth to a boil and add the egg noodles.
Reduce the heat to a simmer and cook uncovered for 5–10 minutes until the noodles are tender. About 3 minutes before the noodles are done, add the shredded chicken back into the soup.
1 cup egg noodles
Season to taste with additional salt or pepper if needed. Garnish with green onions and cilantro before serving.
Salt and pepper, Green onion, Cilantro

Keyword Chicken, Nutrition

Hi, I’m Tam!

I’m a Vietnamese American and the creator behind this recipe blog. I was previously a scientist but now do recipe development and content creation. I turned my love for research and food into intentional, science-backed cooking…

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