Easy Chicken Pho Recipe

Ingredients

• 680 g (1½ lb)boneless, skinless chicken breasts or thighs
• 2.37 litres (2½ US quarts)chicken stock
• 5star anise pods
• 2cinnamon sticks
• 5 cm (2 inches)piece of ginger, sliced
• 2garlic cloves, minced or grated
• 60 ml (¼ cup)gluten-free soy sauce or tamari
• 15 ml (1 tablespoon)honey
• 15 ml (1 tablespoon) fish sauce or 5 ml (1 teaspoon) sea saltfish sauce or sea salt
• 2 medium, or enough for 6 bowlscourgettes, spiralised into noodles, or ready-made courgette noodles
• 8 g (½ cup)fresh coriander, chopped
• 12 g (½ cup)fresh basil, chopped
• 2–3limes, cut into wedges
• Optional, to tasteadditional garnishes: mung bean sprouts, chilli garlic sauce and sliced jalapeños

Instructions

1. 1

   Add the ingredients

   Put the chicken in a large pot. Pour in the chicken stock, then add the star anise, cinnamon sticks, ginger, garlic, soy sauce, honey and fish sauce or salt.

2. 2

   Simmer the broth

   Bring the pot to the boil, then lower the heat to medium-low and simmer gently for 30 minutes.

3. 3

   Prepare the toppings

   While the broth simmers, spiralise the courgettes if you are not using ready-made courgette noodles, and gather the toppings.

4. 4

   Slice the chicken

   Once the chicken is cooked through and tender, lift it out and slice it thinly. Use a slotted spoon or small strainer to remove the star anise, cinnamon sticks, ginger and any foam from the broth, then discard them.

5. 5

   Return the chicken

   Either put the cooked chicken back into the broth or keep it in a separate bowl to add to each serving.

6. 6

   Assemble the bowls

   Make sure the broth is piping hot and steaming. Divide the courgette noodles between bowls and pour the hot broth over them to soften them quickly. Add the chicken, herbs and any garnishes you like, with a lime wedge.

What is chicken pho?

Pho is a Vietnamese noodle soup known for its aromatic broth, herbs and savoury toppings. This quick home version takes inspiration from that combination, using chicken and warming spices for a fragrant soup without a long simmer.

Short cooking time: Star anise, cinnamon and ginger bring flavour to the stock while the chicken cooks in the same pot. Courgette noodles give this version a fresh, vegetable-based alternative to rice noodles.

Nutrition and macros by portion

The nutrition label shows one serving as written: 433 calories, 52g protein, 29g carbs, 12g fat.

The chicken supplies most of the protein, while the courgette noodles and honey contribute carbohydrates; the chicken and any added garnishes provide most of the fat. Add rice noodles or serve the soup with rice if you would like a more substantial plate.

Building flavour in a short time

Whole spices: Star anise and cinnamon infuse the stock as it simmers. Removing them before serving keeps their flavour in the broth without leaving the spices in the bowls.

Aromatic additions: Ginger and garlic add warmth, while soy sauce or tamari, honey and fish sauce balance savoury and sweet notes. If using salt instead of fish sauce, add it as specified and taste the broth before serving.

Cooking the chicken gently

Simmer, don't boil hard: Once the pot reaches a boil, lower the heat to medium-low for the 30-minute simmer. This cooks the chicken in the broth while keeping the cooking gentle.

Check the centre: The chicken should be cooked through and tender before you slice it. Thin slices are easy to divide between bowls and warm through in the hot broth.

Getting the noodles right

Courgette noodles: Add them to the bowls rather than simmering them in the pot. Pouring steaming-hot broth over them softens them quickly while helping them keep their shape.

Rice noodle option: For a more traditional style, serve the broth with rice noodles instead. Prepare them according to their packet instructions, then portion them into the bowls before adding the broth.

Finishing with herbs and lime

Fresh herbs: Chopped coriander and basil bring a bright, fragrant finish. Add them at serving so they stay fresh rather than wilting in the pot.

Optional toppings: Mung bean sprouts add crunch, while sliced jalapeños or chilli garlic sauce bring heat. Lime wedges let everyone add a sharp, citrusy note to taste.

Serving the soup

Hot broth: Serve the soup while the broth is steaming, so it can soften the courgette noodles and warm the sliced chicken. If you kept the chicken separate, add it to each bowl before pouring in the broth.

A balanced bowl: Arrange the noodles, chicken and herbs in each bowl, then add the broth and chosen garnishes. Extra lime and herbs at the table make it easy to adjust each serving.

Recipe notes & tips

• Use a large pot so the chicken and stock fit comfortably.
• Keep the broth at a gentle simmer for the full 30 minutes.
• Use a slotted spoon or small strainer to remove all the whole spices before serving.
• Pour the broth over the courgette noodles just before eating so they soften without sitting in the pot.
• Put lime wedges and optional garnishes on the table so everyone can customise their bowl.

Variations

• Use rice noodles: Prepare them according to their packet instructions and divide them between the bowls.
• Choose chicken thighs: Use boneless, skinless thighs in place of the breasts for a tender, richer bite.
• Add more heat: Top each bowl with sliced jalapeños or chilli garlic sauce.
• Boost the crunch: Add mung bean sprouts as a fresh topping.
• Change the herbs: Adjust the coriander and basil to suit the flavours you enjoy.

Common mistakes to avoid

• Boiling vigorously: A hard boil can make the broth cloudy; reduce the heat to medium-low after bringing it to the boil.
• Leaving the spices in: Whole spices can dominate as the soup sits; remove the star anise and cinnamon sticks before serving.
• Overcooking courgette noodles: They soften quickly in hot broth; add them to the bowls rather than simmering them in the pot.
• Slicing the chicken too early: Wait until it is cooked through and tender before lifting it out to slice.
• Serving the broth lukewarm: Heat it until steaming so it can soften the noodles and warm the chicken.

How to store

Refrigerate leftover broth and chicken in an airtight container for up to 3 days. Store courgette noodles, herbs and garnishes separately, then reheat the broth and chicken in a pan until steaming before assembling the bowls.

Frequently asked questions