Hearty Chicken Pho Soup Recipe in Just 1 Hour

There’s something magical about a steaming bowl of Chicken Pho Soup that instantly warms you from the inside out. My first taste of this Vietnamese classic happened during a rainy afternoon in Hanoi – one sip of that fragrant broth with tender chicken and silky noodles, and I was hooked for life. What makes this dish so special is its perfect balance: the rich umami from slow-simmered broth, the brightness of fresh herbs, and just enough spice to keep things interesting.

At its heart, Chicken Pho Soup (or “phở gà” as they call it in Vietnam) is comfort food with soul. Unlike the beef version you might know, this lighter take uses chicken but keeps all those incredible aromatic flavors from star anise, cinnamon, and ginger. What I love most is how adaptable it is – you can make it as simple or as fancy as you want, depending on what herbs and garnishes you have on hand.

I’ll never forget watching the street vendors in Vietnam assemble bowls with such care – each ingredient placed just so, the broth poured hot at the last second. That’s the spirit I try to bring to my kitchen every time I make this soup. Whether you’re nursing a cold or just craving something nourishing, this Chicken Pho Soup recipe delivers that same comforting magic.

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Why You’ll Love This Chicken Pho Soup

Trust me, once you try this Chicken Pho Soup, it’ll become your go-to for cozy nights and quick meals. Here’s why:

• Quick and easy: Unlike traditional pho that simmers for hours, this version comes together in under an hour – perfect for busy weeknights.
• Aromatic and flavorful: The blend of star anise, cinnamon, and ginger creates a broth that’s both comforting and complex. It’s like a hug in a bowl.
• Versatile: Customize it your way! Add extra herbs, a squeeze of lime, or even a kick of chili for your perfect bowl.
• Healthy and satisfying: Packed with lean chicken, rice noodles, and fresh veggies, it’s a meal that fills you up without weighing you down.

Whether you’re new to pho or a longtime fan, this Chicken Pho Soup hits all the right notes.

Ingredients for Chicken Pho Soup

Gathering the right ingredients makes all the difference in Chicken Pho Soup – trust me, I’ve learned this the hard way! Here’s everything you’ll need, broken down so you can prep like a pro:

For the aromatic broth:

• 1 medium onion, thinly sliced (yellow works best)
• 3 cloves garlic, smashed (don’t bother mincing – we’ll strain them out later)
• 1-inch chunk fresh ginger, sliced into coins (no need to peel)
• 1 cinnamon stick (the secret flavor booster)
• 2 whole star anise (don’t skip – this gives pho its signature taste)
• 4 cups good-quality chicken broth (low-sodium lets you control the salt)

For the protein and noodles:

• 500g chicken breast (boneless, skinless – about 2 medium pieces)
• 200g flat rice noodles (the wider “pho noodles” work best)

For finishing touches:

• 2 tbsp fish sauce (Three Crabs brand if you can find it)
• 1 tbsp sugar (palm sugar is traditional, but regular works)
• Handful each of fresh cilantro, Thai basil, and mint
• 1 cup bean sprouts (the crunch factor)
• Lime wedges (for that essential bright squeeze)

Pro tip: Measure everything before you start – pho comes together fast once cooking begins.

How to Make Chicken Pho Soup

Okay, here’s where the magic happens. Making Chicken Pho Soup is easier than you might think – just follow these simple steps and you’ll have a steaming, aromatic bowl in no time. I’ve broken it down so even pho beginners can nail it on the first try.

Step 1: Prepare the Broth (The Flavor Foundation)

First, let’s build that incredible pho flavor base. Grab your biggest pot – you’ll thank me later when the aromas start filling your kitchen.

Heat a tablespoon of oil over medium heat and toss in your sliced onions. You want them just starting to soften and turn golden – about 3 minutes should do it. Now add the garlic and ginger slices. Oh wow – that smell. Let them sizzle together for another minute until your whole kitchen smells amazing.

Next comes the secret weapon – the spices. Drop in your cinnamon stick and star anise. The key here is to let them toast slightly in the oil for about 30 seconds before adding the chicken broth. This quick toasting makes all the difference in flavor.

Pour in your 4 cups of broth and bring everything to a gentle simmer – not a rolling boil. This is crucial. Let it bubble away happily for 20 minutes, and don’t forget to occasionally skim off any foam that rises to the top. That’s just impurities leaving the party.

Step 2: Cook Noodles and Chicken (Timing is Everything)

While your broth works its magic, let’s prep the other stars of the show. Fill a large bowl with warm water and soak your rice noodles for about 10 minutes. They should soften but still have a slight chew – we’ll finish cooking them later.

For the chicken, simply drop your breasts into a separate pot of boiling water. They only need about 15 minutes – any longer and they’ll turn rubbery. You want them just cooked through so they stay juicy. Once done, let them rest for 5 minutes before shredding with two forks. Pro tip: the chicken will soak up all that glorious broth flavor later, so don’t worry if it seems plain now.

Step 3: Assemble Your Chicken Pho Soup (The Grand Finale)

Here comes the fun part, Strain your beautiful broth through a fine mesh sieve into a clean pot – we’re saying goodbye to those aromatics (they’ve done their job). Stir in the fish sauce and sugar, then taste and adjust. Need more salt? Add a splash more fish sauce. Too sweet? A squeeze of lime balances it perfectly.

Drain your soaked noodles and divide them between bowls. Top with that gorgeous shredded chicken. Now the moment we’ve been waiting for – carefully ladle the hot broth over everything. Listen to that satisfying sizzle as the noodles soften and the chicken warms through.

Finally, the crowning glory: pile on those fresh herbs, bean sprouts, and lime wedges. I always go heavy on the Thai basil – its anise-like flavor is made for pho. The first bite? Absolute heaven. The noodles, the broth, the crunch of sprouts – it’s everything Chicken Pho Soup should be.

Tips for the Best Chicken Pho Soup

After making countless batches of Chicken Pho Soup, I’ve picked up some tricks that take it from good to “wow!” Here are my can’t-live-without tips:

Fresh herbs make all the difference – I know it’s tempting to skip them, but that handful of Thai basil and mint transforms ordinary soup into authentic pho. Tear them right before serving so their oils release fully.

Fish sauce is your flavor dial – Start with 2 tablespoons, then taste and adjust. Too bland? Add another teaspoon at a time until it sings. The broth should taste rich but not overly salty.

Broth too strong? A splash of water mellows it out. Too weak? Simmer uncovered to concentrate flavors. And always strain it well – nobody wants gritty pho.

Store components separately – Keep broth, noodles, and toppings in different containers. When reheating, pour boiling broth over cold noodles – they’ll soften perfectly without turning mushy.

Chicken Pho Soup Variations

One of my favorite things about Chicken Pho Soup is how easily you can switch it up. For a vegetarian twist, swap the chicken for crispy tofu or mushrooms – just simmer them in the broth for extra flavor. Feeling adventurous? Try adding thin slices of beef right to the hot broth (it cooks instantly). My lazy-day version uses rotisserie chicken when I’m short on time. The possibilities are endless – make it your own.

Serving and Storing Chicken Pho Soup

Here’s my golden rule for Chicken Pho Soup: serve it hot and fresh. Pile on those garnishes right before eating – I love extra bean sprouts, a forest of herbs, and at least two lime wedges per bowl. For leftovers, store the broth, noodles, and toppings separately in the fridge (they’ll keep for 3 days). When ready to eat again, just boil the broth and pour it over cold noodles – they’ll soften up perfectly without getting gummy.

Chicken Pho Soup FAQs

Nutritional Information

Just so you know, these numbers are estimates – your Chicken Pho Soup might vary slightly depending on exact ingredients. Each hearty bowl (about 1 serving) packs roughly:

• 350 calories
• 25g protein (hello, chicken)
• 45g carbs (mostly from those satisfying rice noodles)
• 6g fat

Not bad for a meal that tastes this indulgent. The best part? You’re getting loads of flavor without the guilt. Now go make some magic – and don’t forget to share your pho masterpieces with us. Follow us on Facebook for more delicious recipes.

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