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Slow Cooker Pho-Inspired Chicken Soup

Liz DellaCroce Avatar

LIZ DELLA CROCE

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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.

Slow cooker pho-inspired chicken soup in a bowl garnished with sliced jalapeños and sriracha sauce.

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

Labeled ingredients for slow cooker pho inspired chicken soup against a white backdrop.
  • 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

Squeezing fresh lime juice into soup in a slow cooker.

Step 1. Add the chicken stock, soy sauce, fish sauce, and lime juice to the bowl of your slow cooker.

Whisking ingredients for pho-inspired chicken soup in the bowl of a 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.

Straining pho broth into bowl.

Step 3. When finished, strain the broth to remove the lemon peel, cinnamon sticks, and other large chunks of spices.

Adding shredded chicken to bowl of soup.

Step 4. Put cooked rice noodle in a bowl and pour some of the pho broth over the top. Next add your shredded chicken.

Slow cooker pho-inspired chicken soup in a bowl with a Chinese soup spoon in the background.

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?

On this particular evening, I topped my bowl with cilantro, green onions, bean sprouts, thinly sliced onions, and jalapeño slices but the options are limitless. Try hoisin sauce, Sriracha, Thai basil or any other fresh herbs you have on hand.

Is pho like chicken broth?

Pho broth is much more complex than typical chicken broth. The blend of Vietnamese spices make it sweet and savory, while chicken broth on it’s own is much milder.

What is the healthiest pho option?

Chicken or tofu pho will have the highest protein content with the lowest fat, but any pho will give you a relatively well-balances meal.
Slow cooker pho-inspired chicken soup in a white bowl garnished with toppings.

More Asian Inspired Dishes

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A perfectly flavorful, make-ahead dinner, you’ll be sure to love my Slow Cooker Pho-Inspired Chicken Soup.

Your spoon is waiting.

Slow Cooker Chicken Pho

4.45 stars average
Chicken broth is slowly steeped with cinnamon, cloves, ginger and other Asian pantry staples then poured over rice noodles and topped with shredded chicken.
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Serves4
CourseSoup
Calories422

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
 

  1. 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
  2. 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.
  3. 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

Nutrition

Calories: 422kcalCarbohydrates: 56.9gProtein: 31.4gFat: 6.7gSaturated Fat: 1.5gPolyunsaturated Fat: 5.2gCholesterol: 67mgSodium: 1706mgFiber: 1gSugar: 1.4g

Video

Liz’s Notes

Can I use a large stock pot instead of a slow cooker?

You can definitely use a large stock pot. You won’t need to add too much water, but keep an eye on it. I would do it for at least 8 hours for the best flavor.

Can ground coriander can be used instead of the seeds?

Yes!

Have you tried this?

Let us know how it was!

4.45 from 89 votes (83 ratings without comment)

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43 responses to “Slow Cooker Pho-Inspired Chicken Soup”

  1. Heather Avatar
    Heather

    Love this recipe! It’s absolutely delicious- I doubled the recipe and added an extra 2 cups of chicken broth. I love having the extra broth- super easy to freeze and defrost once I am ready to eat! I am definitely sharing this one with friends and family- Thank you!!!!!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I’m so glad you enjoyed it! It’s one of my favorites too!

  2. Susie Avatar
    Susie

    Thoughts on cooking chicken breast in the broth as it cooks in the crockpot?

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Yep that works too!!

  3. Matthew Avatar
    Matthew

    Wow! I remade it today with ALL of the ingredients and can I tell you that this is so delicious. Sorry for my sass last night! What a beautiful meal this made! Thank you for the awesome recipe!!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Oh I’m so happy to hear it Matthew!!!

  4. Matthew Evans Avatar
    Matthew Evans

    That was supposed to say fishy.
    ????????‍♂️

  5. Matthew Evans Avatar
    Matthew Evans

    Ugh I am so disappointed. I cooked this for 8 hours and just sat down to eat- now I’m getting rid of all of it. It tastes so fishes I can’t taste anything else. What the pho! The only ingredient I didn’t have was soy sauce. Would that affect the taste that much??

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Hey Matthew – I’m sorry to hear this didn’t work out for you! Soy sauce is a good way to balance the fish sauce. You can always use salt instead. Another option is to add lime juice. Of course more broth as well. :)

      1. Matthew Avatar
        Matthew

        Is it too late to add some of those things?

        1. Liz DellaCroce Avatar
          Liz DellaCroce

          No not at all!

  6. Esther Avatar
    Esther

    What can I substitute the coriander with? Any other seeds?

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Just leave it out. :)

  7. Biggie Chinx Avatar
    Biggie Chinx

    Do you leave the spices in the entire time? I read that the flavors may become too overwhelming if cooked too long. Tho maybe that’s just when boiling on the stove as opposed to slow cooker.

    Cant wait to try this. Pho sure! ~BC

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Yes I do! :)

  8. Lisa F. Avatar
    Lisa F.

    Liz,

    I have a question about the cinnamon sticks. What is 1 tsp cinnamon sticks? Do I just grind up a cinnamon stick to make 1 tsp or can I use ground? It looks like it needs to be removed with the cloth, so just wondering if 1 tsp is one whole stick or what you would advise. Thank You!!!!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Should say 1 cinnamon stick or one teaspoon ground! Revised the recipe, sorry for the confusion!

  9. Amy Morris Avatar
    Amy Morris

    Is out really 1 tsp ground cloves? Even 1 tsp whole cloves seems likes a lot.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Apologies Amy – it’s 1/4 teaspoon. Great catch!!

      1. Amy Morris Avatar
        Amy Morris

        Thanks so much. I used a few whole cloves and added some coins of fresh ginger too. Turned out delicious and will be a regular meal grim now on!

        1. Liz DellaCroce Avatar
          Liz DellaCroce

          So happy you enjoyed it!!

  10. Julia Avatar
    Julia

    I don’t have a slow cooker. I do have a large stock pot. Should I keep it on low burner for the same amount of time? Should I add more liquid?

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      You can definitely use a large stock pot. You won’t need to add too much water, but keep an eye on it. I would do it for at least 8 hours for the best flavor.