10-Minute Instant Chicken Pho Soup

Ingredients

• 1white onion, chopped
• 7.6 cm (3-inch) pieceginger, peeled and chopped
• 2.37 litres (10 cups)low-sodium chicken broth
• 2 tablespoonscoconut sugar
• 2 tablespoonscoriander seeds
• 1 tablespoon (about 4)cloves
• 5cardamom pods, partially cracked
• 3star anise
• 2cinnamon sticks
• 7.6 cm (3-inch) piece, optionallemongrass
• 2 tablespoonsfish sauce
• to tastelow-sodium soy sauce (or salt)
• 567 g (1 1/4 lb)chicken breast
• to tasterice noodles (for a hearty serving)
• to tastevegetable noodles, such as courgette and carrot (for a low-carb option)
• to tastebean sprouts
• to tastespring onion
• to tastecoriander
• to tastelime juice
• to tastejalapeño

Instructions

1. 1

   Sear aromatics

   Set a multifunction cooker to Sauté on HIGH, or heat a Dutch oven over HIGH heat. Once hot, add the ginger and onion without oil and sear for about 3 minutes, until fragrant and dark spots appear around the edges. Turn off the heat and let the pot cool slightly.

2. 2

   Add broth ingredients

   Add all the remaining ingredients except the chicken breast.

3. 3

   Cook the broth

   For a multifunction cooker, pressure-cook on HIGH for 10 minutes. For a Dutch oven, cover tightly and simmer on LOW for 2–3 hours.

4. 4

   Cook the chicken

   At the end of the pressure-cooking cycle, release the pressure. Add the chicken breasts and cook on LOW for 10–15 minutes, until cooked through.

5. 5

   Shred and strain

   Take out the chicken and pull it apart or slice it against the grain. Strain the hot broth to remove all the seasonings.

6. 6

   Build the bowls

   Put your chosen noodles in each bowl, then add the chicken, broth and toppings of your choice.

7. 7

   Serve

   Enjoy the soup while hot.

What is chicken pho?

Pho is a Vietnamese noodle soup, commonly served with a fragrant broth, noodles, herbs and a choice of meat. This version takes inspiration from those flavours, using chicken and warming spices in a broth made in a pressure cooker or on the hob.

Toasted onion and ginger deepen the base, while coriander, cloves, cardamom, star anise and cinnamon give it its characteristic aromatic profile. Fresh toppings added at the table keep each bowl bright.

Nutrition and macros by portion

The nutrition label shows one serving as written: 257 calories, 43g protein, 11g carbs, 3g fat.

The chicken breast supplies most of the protein, while rice noodles provide much of the carbohydrate if you use them. The broth and seasonings contribute relatively little fat, with the fish sauce and soy sauce adding sodium. For a balanced plate, serve with a generous handful of bean sprouts and other fresh toppings.

Building the broth

Onion and ginger: searing them dry until fragrant and spotted gives the broth a savoury, lightly charred note. Keep them moving if they begin to catch too quickly.

Whole spices: coriander, cloves, cardamom, star anise and cinnamon infuse the liquid as it cooks. Lemongrass is optional, but adds a fresh citrus aroma.

Choosing the noodles

Rice noodles: use these for a more substantial, classic-style bowl. Cook them according to their packet instructions, as noodle cooking times can vary.

Vegetable noodles: courgette or carrot noodles are another option. Add the amount you want to each bowl rather than cooking them in the broth, so they retain their texture.

Getting the chicken right

Timing: the chicken goes in after the broth has cooked, so it does not spend the full pressure-cooking period in the pot. Cook it on LOW for 10–15 minutes, checking that it is cooked through.

Slicing: pull the chicken apart or cut it against the grain for tender, easy-to-eat pieces. Strain the broth after removing the chicken to leave the whole spices behind.

Seasoning to taste

Fish sauce and soy sauce: fish sauce brings savoury depth, while low-sodium soy sauce or salt lets you adjust the final seasoning. Add soy sauce or salt gradually, tasting as you go.

Lime and chilli: lime juice and jalapeño are best added to the bowls, where each person can choose the balance of acidity and heat they prefer.

Serving the soup

Toppings: bean sprouts, spring onion and coriander add freshness and contrast to the hot broth. Set them out alongside lime and jalapeño for easy customising.

Assembly: put the noodles in bowls first, then add chicken and ladle over the strained broth. Serve promptly so the noodles do not sit in the liquid for too long.

Recipe notes & tips

• Do not add oil when searing the onion and ginger; the recipe relies on dry searing.
• Let the pot cool slightly before adding the broth and other ingredients.
• Keep the Dutch oven lid on tightly while the broth simmers.
• Cook rice noodles separately according to their packet instructions.
• Taste the broth before serving and adjust the soy sauce or salt gradually.
• Strain the broth carefully to remove all the whole spices before serving.

Variations

• Add lemongrass: include the optional piece for a fresh, citrusy note.
• Choose vegetable noodles: use courgette and carrot noodles instead of rice noodles.
• Adjust the heat: add sliced jalapeño to each bowl to suit individual tastes.
• Boost the freshness: add extra lime juice and coriander at the table.
• Use salt instead: season with salt in place of low-sodium soy sauce, adding it gradually.

Common mistakes to avoid

• Adding oil: the onion and ginger are meant to sear dry, so leave the oil out.
• Cooking the chicken with the broth: add it after the broth cycle, then cook on LOW for 10–15 minutes.
• Leaving the spices in the bowls: strain the hot broth before assembling the soup.
• Overcooking the noodles: follow their packet instructions and keep them separate until serving.
• Oversalting the broth: taste before adding soy sauce or salt, and season a little at a time.

How to store

Store leftover broth and chicken in a covered container in the refrigerator for up to 3 days. Keep noodles and fresh toppings separate, then reheat the broth and chicken until piping hot before assembling fresh bowls.

Frequently asked questions