Chicken broth is slowly steeped with cinnamon, cloves, ginger, and other Asian pantry staples then poured over rice noodles and topped with shredded chicken in this Slow Cooker Pho-Inspired Chicken Soup.
This recipe represents everything I love at dinnertime: slow cooker recipes, chicken recipes, and Asian-inspired recipes. My Slow Cooker Pho-Inspired Chicken Soup is the ultimate healthy weeknight dinner recipe, that doesn’t taste a thing like health food. Serve alongside some Quick Pickled Cucumbers and you’ve got yourself a meal!
Chicken broth is slowly steeped with cinnamon, cloves, ginger, and other Asian pantry staples then poured over rice noodles and topped with shredded rotisserie chicken before serving. Of course, that’s just the beginning. Anyone who has ever ordered pho in a Vietnamese restaurant knows that this soup is all about the toppings!
Why You’ll Love This Soup
- The slow cooker lets you set it and forget it! Getting dinner prepped ahead with time to spare.
- Forget to get it started? No problem, it’s easy to make in the instant pot as well.
- If you’ve never had pho before, this is a great way to test out the flavor profile.
Ingredients
- Chicken: Shredded chicken adds lean protein. Great use of leftovers or a rotisserie chicken!
- Rice noodles: A gluten-free noodle that is classic for pho.
- Chicken stock: Acts as the base for the broth and the soup.
- Fish sauce: Salty, umami, and distinct fish flavor that is commonly used in Asian cuisine.
- Soy sauce: Adds umami and savory taste.
- Spices: Ground cloves, coriander, fennel seeds, a cinnamon stick, star anise, pepper, and lemon peel adds delicious, warm flavor and scents the broth.
- Lime juice: Some acidity to cut through the rich flavors.
Easy Substitutions
- If you don’t have coriander seeds you can use ground coriander. If you don’t have either of those on hand you can use Chinese 5 spice, but would go sparingly on it.
- To make this vegetarian and vegan, you could use veggie stock and mushrooms instead of the chicken, and omit the fish sauce.
- To make this beef pho instead, use beef stock as the base and add shredded beef to the finished bowl instead of chicken.
How to Make Slow Cooker Pho-Inspired Chicken Soup
Step 1. Add the chicken stock, soy sauce, fish sauce, and lime juice to the bowl of your slow cooker.
Step 2. Add the spices and whisk everything together until fully combined. Then heat on low for 8 hours, or high for 4.
Step 3. When finished, strain the broth to remove the lemon peel, cinnamon sticks, and other large chunks of spices.
Step 4. Put cooked rice noodle in a bowl and pour some of the pho broth over the top. Next add your shredded chicken.
Garnish with your favorite toppings, then enjoy your Slow Cooker Pho-Inspired Chicken Soup!
Frequently Asked Questions
What toppings do you add to chicken pho?
Is pho like chicken broth?
What is the healthiest pho option?
More Asian Inspired Dishes
- Asian Noodle Soup with Shrimp and Wontons
- Garlic Bok Choy
- Baked Teriyaki Chicken Thighs
- Crispy Oven Baked Egg Rolls
- Sweet and Spicy Baked Salmon
Eat It, Like It, Share It!
Did you try this recipe and like it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.
A perfectly flavorful, make-ahead dinner, you’ll be sure to love my Slow Cooker Pho-Inspired Chicken Soup.
Your spoon is waiting.
Have you tried my
Slow Cooker Chicken Pho?
Leave a 🌟 star rating and let us know how you liked it in the 📝 comments and share it on Instagram, Facebook & Pinterest.
We love hearing from you! This helps us continue to provide free, high-quality recipes.
Slow Cooker Chicken Pho
Recipe Video
Ingredients
- 8 cups chicken stock (low sodium)
- 2 tablespoons soy sauce (low sodium)
- 2 tablespoons lime juice
- 2 tablespoons fish sauce
- 3 inch piece lemon peel
- 1 cinnamon stick (or 1 teaspoon ground)
- 1 teaspoon coriander seeds
- 1 teaspoon fennel seeds
- 1 star of anise
- 1 teaspoon pepper
- ¼ teaspoon ground cloves
- 8 ounces rice noodles (cooked according to package instructions)
- 12 ounces shredded cooked chicken breast (such as rotisserie)
- Optional Toppings: bean sprouts (cilantro, jalapeno slices, hoisin sauce, sriracha, thinly sliced onion, lime wedges)
Instructions
- Place the first 11 ingredients in a slow cooker (chicken broth through pepper) and heat on High for 4 hours or Low for 8 hours.8 cups chicken stock, 2 tablespoons soy sauce, 2 tablespoons lime juice, 2 tablespoons fish sauce, 3 inch piece lemon peel, 1 cinnamon stick, 1 teaspoon coriander seeds, 1 teaspoon fennel seeds, 1 star of anise, 1 teaspoon pepper, 1/4 teaspoon ground cloves
- Using a fine mesh strainer, pour cooked chicken broth over a large soup pot to remove the lemon peel, cinnamon stick and other spices from the broth; discard remnants.
- To serve, divide noodles evenly between four bowls and top with 3 ounces of cooked chicken in each bowl. Ladle two cups warm chicken broth over each bowl and serve with optional toppings.8 ounces rice noodles, 12 ounces shredded cooked chicken breast, Optional Toppings: bean sprouts
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps us to continue providing free, high-quality recipes for you.
Leave a Reply