20-Min Chicken Pho
Quick Vietnamese chicken noodle soup built on store-bought broth and rotisserie chicken. Fresh herbs and a squeeze of lime turn it into a vibrant weeknight dinner that tastes like the real thing.
- Total time
- 20 min
- Servings
- 2
- Calories
- 340
- Protein
- 34g
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Ingredients
- 4 cups chicken broth
- 3 oz rice noodles (bánh phở)
- 1.5 cups rotisserie chicken, shredded
- 1.5 tbsp fish sauce
- 1 whole lime (halved for squeezing)
- ½ cup fresh herbs (cilantro, basil, or mint), roughly chopped
- 1 whole jalapeño, thinly sliced
Instructions
- 1
Bring broth to a boil in a pot over medium-high heat.
- 2
Add noodles and cook until tender, 4–5 minutes, stirring occasionally.
- 3
Stir in shredded chicken and fish sauce. Simmer 2 minutes until heated through.
- 4
Divide noodles and broth between two bowls.
- 5
Top with fresh herbs and jalapeño slices. Serve with lime halves on the side.
Tools you’ll need
- large pot (3-quart or larger)
- wooden spoon or ladle
- two soup bowls
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