Corinne Quesnel
Pho is a traditional Vietnamese soup. Its broth gives off a heady, spiced fragrance that makes you feel taken care of. This comforting and nourishing pho combines the healing power of high-protein chicken broth packed with gelatin, aromatic spices, and fresh herbs. It’s an ideal choice for supporting immunity and healing from the inside out during cold and flu season.
Pho ice cubes
For an easy make-ahead hack, freeze your soup into large ice cubes. When you’re ready to enjoy, simply reheat on the stove or in the microwave. Keep in the freezer for up to 3 months.
Medicinal Chicken Pho
Ingredients
- 8 cups (2 L) sodium-free chicken broth
- 2 medium-sized onions, peeled and halved
- 4 inch (10 cm) piece of fresh gingerroot, peeled and sliced
- 4 cloves garlic, peeled and smashed
- 2 cinnamon sticks
- 4 whole star anise
- 1 Tbsp (15 mL) fish sauce (optional)
- 1 Tbsp (15 mL) low-sodium soy sauce or coconut aminos
- 1 Tbsp (15 mL) honey
- 1 lb (454 g) boneless, skinless chicken breasts or thighs
- 8 oz (225 g) rice noodles
- Salt and pepper, to taste
- Fresh herbs (such as cilantro, mint, Thai basil)
- Optional additions (such as bean sprouts, lime wedges, toasted sesame seeds, soft boiled eggs)
Directions
01
In large pot, combine chicken broth, onions, ginger, garlic, cinnamon sticks, star anise, fish sauce (if using), soy sauce, and honey. Bring to a boil, then add chicken breasts or thighs and simmer, covered, until cooked through, about 20 to 25 minutes. Remove from heat. Remove chicken, cool, and then shred. Set aside.
02
Cook rice noodles according to package instructions.
03
Strain broth and discard solids.
04
To serve, divide cooked noodles among 8 bowls, top with shredded chicken, and ladle hot broth overtop.
05
Garnish with fresh herbs, bean sprouts, and lime wedges, if desired.
