It did not have to be a Pho, although that is what I'm sharing. Sue suggested hot and sour soup, lau hot pot, congee, among others to be considered for this challenge.
I have never made Pho before. Indeed, I only just tried it for the first time while in Vegas this past November, and I LOVED it. What a lovely bowl of comfort.
I was excited to make this soup and knew that my Little Miss would love it....after all, it is just Chicken Noodle Soup with a twist.
Then, my friend Ellen of Family Around The Table, reminded us that January is National Slow Cooking Month and asked us to share a Slow Cooker recipe today. No problem. Chicken Pho can be made in a slow cooker.
I filled my crockpot with chicken broth and wonderful aromatics....star anise, cinnamon stick, cloves and ginger. Add the chicken breast and turned it on low for 6 hrs. Let me tell you, my house smelled amazing!!
Was it easier making this in a slow cooker than on the stove? Nope, but if you have to go into work it would be an easy way to start this soup, then when you get home you only need to shred the chicken, strain the broth and add the noodles and bok choy.
I used some brown rice spaghetti that I had in my cupboard but you can always use traditional wide rice noodles, if you prefer.
Serve the soup with the condiments (add ins) on the side for people to add as they wish. My Little Miss ate hers without any add-ins. I added the works to mine.
You will find links to the other Pho-nomenal Vietnamese soups as well as Slow Cooker recipes at the bottom of this post.
Next month we are serving up Cajun/Creole creations for Soup Saturday Swappers. Interested in joining the fun? Just leave your email address and blog name in the comments below and I will be happy to add you. We post on the third Saturday of each month and our members take turns choosing the themes each month. We would love to have you join us.
adapted from EatingWell.com
5-6 c. chicken broth
1 T. brown sugar
1 T. fish sauce
5 whole star anise
3 whole cloves
6 thin slices of peeled fresh ginger
1 cinnamon stick
1 lg. boneless skinless chicken breast
3-4 oz. rice noodles
2 baby bok choy, sliced lengthwise
1 c. bean sprouts
chopped fresh basil
chopped fresh cilantro
Place 5 cups of the broth, brown sugar, fish sauce, star anise, cloves, ginger an cinnamon into the crock of a slow cooker. Add the chicken breast and cook on low for 6-8 hrs.
Remove chicken to a cutting board. Strain the aromatics from the broth and place broth into a large pot. Heat the broth to boiling over high heat and cook the pasta per package directions, adding the bok choy during the last 2 minutes of cooking.
While pasta is cooking, shred the chicken with a fork. Reduce heat to low when pasta is finished and add the chicken to the pot. Add another cup of broth, if needed. Cook until chicken and additional broth is heated through.
Meanwhile, plate the bean sprouts, basil, cilantro, jalapeno and lime slices. Serve the soup with the plated add ins on the side. Print Recipe
More Pho-nomenal Soups
More Slow Cooker Recipes
- Chicken Pho in a Slow Cooker by A Day in the Life on the Farm
- Crock pot Caramelized Onions by Frugal Pantry
- Purple People Eater Sliders by A Kitchen Hoor's Adventures
- Slow Cooked Chili Chicken by Simple and Savory
- Slow Cooked Pulled Chicken by Family Around the Table
- Slow Cooker Sticky Pineapple Chicken by Jonesin' For Taste