Description
Bright, fragrant, and incredibly cozy, this Rotisserie Chicken Pho is the ultimate easy dinner for busy nights. You’ll transform a store-bought rotisserie chicken into a rich, aromatic broth layered with spices, tender shredded chicken, and silky rice noodles. It’s a quick breakfast-style comfort in a bowl, a weeknight-friendly easy dinner, and a nourishing healthy snack option all in one. Add your favorite toppings, customize the heat, and keep this in your rotation of breakfast ideas, dinner ideas, and go-to easy recipes when you need delicious food ideas fast.
Ingredients
1 rotisserie chicken (meat shredded, carcass reserved)
8 cups low-sodium chicken broth
2 cups water
1 large yellow onion halved
3 inches fresh ginger sliced
4 garlic cloves smashed
3 whole star anise
1 cinnamon stick
4 whole cloves
1 teaspoon coriander seeds
3 tablespoons fish sauce
1 tablespoon brown sugar
1 teaspoon salt or to taste
1/2 teaspoon black pepper or to taste
12 ounces dried rice noodles medium or thin
4 green onions thinly sliced
1/2 cup fresh cilantro leaves roughly chopped
1/2 cup fresh basil leaves Thai basil if available
2 cups bean sprouts rinsed
2 limes cut into wedges
1 jalapeño thinly sliced
2 tablespoons chili crisp or sriracha optional, to taste
Instructions
1. Shred the chicken and reserve the carcass. Remove most of the skin from the rotisserie chicken if you prefer a lighter broth, then shred the meat into bite-size pieces and refrigerate. Save the carcass, bones, and any remaining skin to flavor the broth.
2. Char the onion and ginger. In a large pot over medium-high heat, place the halved onion and sliced ginger cut-side down. Dry-toast or lightly oil and cook until the edges are browned and fragrant, about 4 to 6 minutes.
3. Build the broth base. Add the reserved chicken carcass to the pot along with the chicken broth and water. Stir in the smashed garlic cloves, star anise, cinnamon stick, whole cloves, and coriander seeds. Bring the mixture to a boil over high heat.
4. Simmer and skim. Once boiling, reduce the heat to low and let the broth gently simmer for 30 to 40 minutes, skimming off any foam or excess fat from the surface so the broth stays clear and clean-tasting.
5. Strain and season the broth. Carefully strain the broth into a clean pot, discarding the solids. Stir in the fish sauce and brown sugar, then taste and adjust with additional fish sauce, salt, or a pinch more sugar until the flavor is balanced, savory, and slightly sweet.
6. Cook the rice noodles. While the broth simmers or after it is strained, cook the rice noodles according to the package directions, usually by soaking them in hot water until just tender. Rinse briefly under cool water to stop the cooking, then divide the noodles among 4 serving bowls.
7. Warm the shredded chicken. Add the shredded rotisserie chicken to the hot seasoned broth and let it warm gently over low heat for 3 to 5 minutes without boiling so the meat stays tender and juicy.
8. Prepare the toppings. Arrange the green onions, cilantro, basil leaves, bean sprouts, lime wedges, jalapeño slices, and chili crisp or sriracha on a platter so everyone can customize their bowl at the table.
9. Assemble the pho bowls. Ladle the hot chicken and broth over the noodles in each bowl, making sure everyone gets plenty of meat. Top with green onions, cilantro, basil, bean sprouts, and jalapeño to taste.
10. Serve with lime and chili. Finish each bowl with a generous squeeze of lime and a spoonful of chili crisp or sriracha if desired, then serve immediately while steaming hot.
Notes
For a clearer broth, take a moment to skim foam and excess fat as the broth simmers, and avoid boiling it rapidly after straining.
Keep leftovers tasting fresh by storing the broth, noodles, and toppings separately; refresh the noodles in hot water right before serving.
Customize the spice level by adding chilies or chili crisp to individual bowls only, so each person can make their pho as mild or as fiery as they like.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup, Dinner
- Method: Stovetop
- Cuisine: Vietnamese-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6
- Sodium: 1450
- Fat: 15
- Saturated Fat: 4
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 60
- Fiber: 3
- Protein: 35
- Cholesterol: 110
Keywords: rotisserie chicken pho, quick pho, easy dinner, noodle soup, chicken soup, weeknight dinner, healthy soup, easy recipe, food ideas