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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 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course, Soup
Cuisine Vietnamese
Servings 4 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

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
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