Spring has sprung! And while the weather starts to warm up, chilly days still call for soup. Slow cooker chicken pho is a healthy, comforting, flavour-packed option.
This recipe takes 20 minutes of preparation, 4 hours of cooking time and makes 6 servings. Let’s get started!
Ingredients
- 8 cups chicken stock (low sodium)
- 2 tbsp soy sauce (low sodium)
- 2 tbsp lime juice
- 2 tbsp fish sauce
- 1 tsp ground cinnamon
- 1 star of anise
- 1 tsp pepper
- ¼ tsp ground cloves
- 2 chicken breasts
- 2 tbsp canola oil
- 2 cups cooked rice noodles (cooked according to package instructions)
- Optional toppings: bean sprouts, spring onion, cilantro or jalapeno slices
Instructions
- Place chicken stock, soy sauce, lime juice, fish sauce, cinnamon, star of anise, pepper and ground cloves into a slow cooker and place on high heat for 4 hours.
- Set the oven to 375 degrees fahrenheit. Then, place baking paper on a baking sheet, followed by the chicken breasts. Spread canola oil evenly across the top of each chicken breast and bake in the oven until cooked through.
- Once the chicken is fully cooked, let it rest, then shred it into tiny pieces using two forks. Set the shredded chicken aside.
- Approximately 15 minutes before you’re ready to serve, cook the rice noodles according to the package instructions.
- Divide noodles, shredded chicken and liquid stock evenly into 6 soup bowls.
- Add optional toppings to each dish. Toppings included in the photo above are bean sprouts and spring onion, but there are lots of additions you can make depending on your preferences.
The stock and shredded chicken can be stored in the refrigerator for 2-3 days, making it perfect for meal preparation or leftovers. Let us know what you think of slow cooker chicken pho in the comments below!
For more healthy recipes, check out our fitness blog.
