Slow Cooked Chicken Pho

Something Extra Winter 2015

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Our Winter recipes reflect a resolution to eat sustainably and to be happy, healthy, and well all year long.


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 jalapeño 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 jalapeño 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


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This is NOT Chicken Pho. It's not even close to Chicken Pho. You should rename this recipe to Chicken "NOT" Pho. Why do you have to destroy Pho by taking the good stuff out of it? You sell the seasoning ingredients: the fish sauce, Chinese rock sugar, all of it. You could make a killing!

Comment Number: 6651

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