Slow Cooked Chicken Pho
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Slow Cooked Chicken Pho
Slow Cooked Chicken Pho
1 Large rotisserie chicken (in our Deli)
1 bunch cilantro
4 cloves garlic, smashed
2 (2- inch) pieces ginger, cut into halves
1 Large onion, quartered
1 carrot, peeled and quartered
1 jalapeņo pepper, halved
4 quarts water
3 tsp. salt
1 lb. rice noodles, soaked and drained

Toppers (optional):
1 lb. bean sprouts
2 cups fresh basil leaves
2 jalapeņo peppers, thinly sliced
6 lime wedges

Prep: 30 minutes, Cook: 8 hours, 15 minutes (mostly unattended), Serves: 6  

1. Remove meat, skin and bones from chicken. Set bones aside. Coarsely shred meat and set aside; discard skin.

2. Remove leaves from cilantro and set aside.

3. Place chicken bones, cilantro stems, garlic, ginger, onion, carrot and jalapeño in a slow cooker. Cover with water and cook on low heat for 8 hours.

4. Strain broth to remove bones and stems, then season with salt. Place noodles into bowls, then ladle broth over top. Garnish with reserved chicken meat and toppers, if you like.

Nutritional Information:
524 calories, 39 g protein, 10 g total fat (3 g sat.), 65 g carbohydrate, 0 g fiber, 0 g sugar, 121 mg cholesterol, 1287 mg sodium, 13 points