Slow Cooker Chicken Pho Soup

Ingredients

• 1 wholechicken
• 950 ml (4 cups)water
• 1 piece, about 60 ml (¼ cup)ginger
• 1sweet yellow onion
• 1 whole bulbshallot
• 2star anise
• 2.5 ml (½ tsp)ground coriander
• 2.5 ml (½ tsp)salt
• 20 ml (1 tbsp + 1 tsp)fish sauce
• To tastevermicelli noodles
• 2carrots, peeled and julienned
• 1jalapeño, sliced
• To tasteeggs, soft-boiled
• To tastefresh coriander, chopped
• To tastelime wedges
• To tastesalt

Instructions

1. 1

   Set the cooker

   Set the slow cooker to high for 5 hours or low for 8–10 hours, choosing the cooking time that suits your schedule.

2. 2

   Add the chicken

   Place the cleaned whole chicken in the slow cooker.

3. 3

   Char the aromatics

   Char the onion, shallot and ginger under a grill or carefully over a gas flame. Let them cool, then peel away the charred skins.

4. 4

   Add broth ingredients

   Chop the onion, shallot and ginger and add them to the slow cooker with the water, star anise, coriander, salt and fish sauce.

5. 5

   Remove the chicken

   When the cooking time is up, switch off the slow cooker. Use tongs to move the chicken to a chopping board, checking that there is no liquid inside its cavity before lifting it.

6. 6

   Shred the meat

   Pull off the usable chicken meat, shred it with two forks and put it in a soup pot.

7. 7

   Separate the broth

   Separate the broth from the fat with a gravy separator, discard the fatty liquid and pour the broth into the pot with the chicken. For a clearer broth, strain it through a fine-mesh sieve to catch any remaining debris.

8. 8

   Keep soup warm

   Keep the chicken and broth warm over low heat.

9. 9

   Cook the noodles

   Cook the vermicelli according to the instructions on the packet.

10. 10

    Assemble the bowls

    Add chicken and broth, noodles, carrots, coriander, jalapeño and soft-boiled eggs to each bowl.

11. 11

    Add lime

    Garnish the bowls with lime wedges.

What is chicken pho?

Pho is a Vietnamese noodle soup traditionally served with aromatic broth, noodles and fresh garnishes. This version uses a whole chicken and a slow cooker for a convenient, chicken-forward take on the familiar soup.

Charred onion, shallot and ginger lend depth to the broth, while star anise and coriander bring warm spice. Lime, coriander and jalapeño add freshness at the table.

Nutrition and macros by portion

The nutrition label shows one serving as written: 560 calories, 45g protein, 55g carbs, 17g fat.

Chicken provides most of the protein, while the vermicelli supplies most of the carbohydrates. Fat comes chiefly from the chicken, with some removed when the broth is separated; the exact balance depends on the chicken and noodle amounts used. For a balanced bowl, include the carrots and finish with fresh coriander and lime.

Why char the aromatics?

Onion, shallot and ginger: charring their surfaces adds a smoky note to the broth. Let them cool before peeling, then chop them as directed.

Getting the broth right

Whole chicken: cooking it in the broth provides both the meat and the base for the soup. Check the cavity for liquid before transferring the cooked bird, and use tongs to handle it.

Clear broth: a gravy separator helps leave fatty liquid behind. Straining through a fine-mesh sieve is an optional way to catch small bits of debris.

Noodles and vegetables

Vermicelli: cook the noodles separately according to their packet instructions, then add them to the bowls. This keeps them from sitting in the slow cooker broth while it cooks.

Carrots: julienne them as listed so they fit neatly into each serving. Add the sliced jalapeño and chopped coriander when assembling the bowls.

Timing the slow cooker

Choose high for 5 hours or low for 8–10 hours, as given in the method. The cooking time is hands-off, but allow extra time to remove the meat, strain the broth and cook the noodles before serving.

Finishing each bowl

Add chicken and broth first, followed by noodles, carrots, coriander, jalapeño and soft-boiled egg. Serve with lime wedges so each person can add a fresh, tangy finish to taste.

What to serve alongside

The soup already brings together chicken, noodles and vegetables, so it can be served on its own. If you want something alongside, offer extra lime wedges or sliced jalapeño for the table.

Recipe notes & tips

• Char the aromatics carefully over a gas flame, or use the grill as an alternative.
• Let the charred onion, shallot and ginger cool before peeling them.
• Check the chicken cavity for liquid before lifting the bird from the cooker.
• Use a gravy separator to leave fatty liquid behind, and strain the broth if you want to remove small bits.
• Cook the vermicelli to the packet directions rather than leaving it in the slow cooker.
• Serve extra lime wedges at the table so everyone can adjust the tang to taste.

Variations

• Adjust the heat: serve jalapeño separately so each person can choose how much to add.
• Extra vegetables: add more julienned carrots to the bowls.
• More ginger: use additional ginger for a stronger aromatic note.
• Egg-free bowls: leave out the soft-boiled egg when assembling.
• Fresh finish: offer extra coriander and lime wedges alongside the bowls.

Common mistakes to avoid

• Skipping the charring: char the onion, shallot and ginger as directed to build a smoky note.
• Lifting carelessly: check that the chicken cavity is free of liquid before transferring the bird.
• Leaving fat in the broth: separate it with a gravy separator before pouring the broth into the soup pot.
• Serving an unstrained broth: pass it through a fine-mesh sieve if you want to remove debris.
• Overcooking the noodles: follow the packet instructions and cook them separately.
• Forgetting the lime: add lime wedges as a garnish for a bright finish.

How to store

Refrigerate leftover chicken and broth in a covered container and use within 3–4 days. Store cooked vermicelli separately if possible, then reheat the broth and chicken until hot and add the noodles and fresh garnishes when serving.

Frequently asked questions