Chicken Pho

IMG_3867Oh man, this recipe is everything I wanted it to be: (so) easy, (so) delicious, a big hit with kids and adults. And if you make it a Pho-riday (get it? get it?), all the better.

I found this recipe in an old issue of Eating Well.

Ingredients:

  • 8 cups chicken broth (I used 6 cups broth and 2 cups water, and would do it again)
  • 2 tablespoons brown sugar
  • 2 tablespoons fish sauce
  • 10 whole star anise
  • 6 whole cloves
  • 1 2-inch piece fresh ginger, peeled and thinly sliced
  • 1 cinnamon stick
  • 2 bone-in chicken leg quarters, skin removed, trimmed (the original recipe calls for chicken breasts, but this is what I used, and I’d do it again)
  • 8 ounces wide rice noodles (the original recipe calls for 6 ounces, but we had an 8-ounce package, and Jason likes the noodles, so…)
  • 6 cups chopped bok choy
  • 2 cups mung bean sprouts
  • 2 cups fresh basil leaves
  • 1 cup fresh mint leaves
  • 1 cup fresh cilantro leaves
  • 1 fresh jalapeño, thinly sliced
  • Sriracha or chile-garlic sauce
  • 1 lime, cut into 6 watches

Directions:

  1. Combine broth, brown sugar, fish sauce, star anise, cloves, ginger, and cinnamon stick in a 5- to 6-quart slow cooker. Add chicken, meat-side down. Cover and cook on low for 8 hours (or high for 4 hours).
  2. Transfer the chicken to a cutting board. Remove and discard spices. Add noodles and bok choy to the slow cooker. Cover and cook on high for 30 minutes.
  3. Remove the chicken from the bone and shred with two forks. When the noodles are tender, stir in the chicken.
  4. Serve bowls of soup with bean sprouts, basil, mint, cilantro, jalapeños, Sriracha, and limes on the side, so everyone can add their own toppings.

 

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