25-Minute Chicken Pho Bowl
Hot broth-based rice noodle soup with shredded chicken, fresh herbs, and a tangy dipping sauce. Ready in under 25 minutes using store-bought broth and rotisserie chicken.
- Total time
- 25 min
- Servings
- 2
- Calories
- 320
- Protein
- 28g
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Ingredients
- 4 cups chicken broth
- 4 oz rice noodles (dried, thin)
- 1.5 cups rotisserie chicken, shredded
- 1 tbsp fish sauce
- 1 whole lime (juiced)
- ½ cup fresh basil, cilantro, and mint (chopped)
- 1 whole jalapeño (sliced)
- 1 whole scallion (sliced)
Instructions
- 1
Bring chicken broth to a boil in a large pot over high heat.
- 2
Add rice noodles and simmer until tender, about 6–7 minutes. Stir occasionally so they don't clump.
- 3
Stir in shredded chicken and fish sauce. Simmer 2 minutes until chicken is warmed through.
- 4
Squeeze lime juice into the pot and taste. Add more fish sauce or lime to your preference.
- 5
Ladle soup into bowls. Top with fresh herbs, jalapeño, and scallion. Serve immediately.
Tools you’ll need
- large pot (5-quart or bigger)
- wooden spoon
- ladle
- bowls
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