Slow Cooker Chicken Pho

4.5 (89 ratings)

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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
1/4 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)

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.
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.