Description
This is a quick, easy and VERY tasty recipe for chicken pho made with leftover roasted chicken.
Ingredients
Scale
- 1 quart low sodium chicken stock
- 2 tablespoons ginger (cut into thin strips)
- 2 cups roasted chicken (shredded or roughly chopped)
- 2 tablespoons fish sauce
- 1/2 cup cilantro (finely chopped)
- 1 jalapeno (thinly sliced)
- 6 ounce rice noodles, dry
- lime wedges
Instructions
- In a medium pot over high heat, add broth and ginger and bring to a boil.
- Shred the roast chicken using your fingers and add to the broth. Add fish sauce, lower heat and cover. Simmer for 15 minutes.
- Bring a pot of water to boil and turn the heat off. Add rice noodles and let soak for 6-10 minutes or follow instructions on the package. Strain and set aside.
- Put your bowl of soup together by adding noodles and topping with jalapeno and cilantro.
- Serve chicken pho recipe with lime wedge and white pepper.
Notes
This Easy Chicken Pho Recipe Is:
Very low in sugar
High in manganese
High in niacin
High in selenium
Nutrition
- Serving Size:
- Calories: 439
- Sugar: 1.9 g
- Sodium: 3000.2 mg
- Fat: 1.6 g
- Saturated Fat: 0.6 g
- Carbohydrates: 74.1 g
- Fiber: 1.8 g
- Protein: 27.8 g
- Cholesterol: 48 mg
