Whoever said there was a chicken in every pot may have been right. I love making chicken soup, but when inspiration strikes, I love to mix it up a bit whenever I can. Thanks to a bag of noodles in my pantry, my Banh Pho Soup was born. I relied on a chicken base, added some herbs, cinnamon, noodles, and veggies. I ended up with the most delicious soup, and my family loved it.
Ingredients for Banh Pho Soup:
10 cups chicken broth
1 pound boneless and skinless chicken thighs
4 whole scallions + 5 scallions, sliced
1 1/2 teaspoons coriander seeds
2 cinnamon sticks
8 basil leaves
8 sprigs of cilantro + 3 tablespoons chopped cilantro
3 cloves garlic
6 ounces of Banh Pho noodles
6 baby bok choy, leaves separated
8 Shiitake mushrooms stems discarded and caps sliced
kosher salt
black pepper
Time-Saving Tip; Prepare the broth a few hours in advance before proceeding with the recipe.
Let's see what we need.
We're ready to cook.
Place the noodles in a bowl and cover with very warm water for 20 minutes; drain.
Simmer the broth, chicken, basil, cilantro sprigs, cinnamon, coriander, and garlic. Once cooked, about 15 minutes, transfer the chicken to a plate and strain the broth. Discard the herbs and spices.
Shred or dice the chicken into smaller pieces.
Combine the noodles with the broth and simmer for a minute. Add the mushrooms, bok choy, sliced scallions, and chicken; stir in the chopped cilantro. When the vegetables wilt, it's ready.
It's ready! Banh Pho Soup is deliciously light and full of so many flavors. I love it because it's not only so good but so good for you.
Enjoy!
Banh Pho Soup:
10 cups chicken broth
1 pound boneless and skinless chicken thighs
4 whole scallions + 5 scallions, sliced
1 1/2 teaspoons coriander seeds
2 cinnamon sticks
8 basil leaves
8 sprigs of cilantro + 3 tablespoons chopped cilantro
3 cloves garlic
6 ounces of Banh Pho noodles
6 baby bok choy, leaves separated
8 Shiitake mushrooms stems discarded and caps sliced
kosher salt
black pepper
Place the noodles in a bowl and cover with very warm water for 20 minutes; drain.
Simmer the broth, chicken, basil, cilantro sprigs, cinnamon, coriander, and garlic. Once cooked, about 15 minutes, transfer the chicken to a plate and strain the broth. Discard the herbs and spices.
Shred or dice the chicken into smaller pieces.
Combine the noodles with the broth and simmer for a minute. Add the mushrooms, bok choy, sliced scallions, and chicken; stir in the chopped cilantro. When the vegetables wilt, it's ready.
Time-Saving Tip; Prepare the broth a few hours in advance before proceeding with the recipe.
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