Ingredients
Scale
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 cup rice noodles
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 lime, juiced
- Fresh basil leaves, for garnish
- Bean sprouts, for garnish
- Sliced jalapeños, for garnish
Instructions
- In a large pot, heat the chicken broth over medium heat.
- Add the sliced onion, garlic, and ginger. Cook until fragrant.
- Stir in the soy sauce and fish sauce.
- Add the shredded chicken and let simmer for 10 minutes.
- Meanwhile, cook the rice noodles according to package instructions.
- Once the noodles are cooked, divide them into bowls.
- Pour the soup over the noodles.
- Garnish with fresh basil, bean sprouts, and jalapeños.
- Squeeze lime juice on top before serving.
Notes
- Adjust the broth seasoning to your taste.
- You can add other vegetables if desired.
- This soup is best served fresh.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vietnamese
- Diet: Low Fat
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Quick & Easy Chicken Pho-Inspired Soup