For the past two weeks I have been battling one heck of a cold. I'm on the tale end of it now, but there is still a tinge of congestion going on and now Parks kind of has the same thing. I guess it's just the time of year, but I usually pride myself on being someone who doesn't get sick very often! I guess that is what I get for thinking that, because this one has been a doozy. One thing that is for sure whenever I am under the weather, a big bowl of pho is always what I crave and almost always makes me feel better instantly! My homemade chicken pho is easy enough to whip up any day of the week and is sure to cure all of your sniffles!
There are so many healing properties with a bowl of soup like this. From the homemade broth, the ginger and onion, to the cloves and star anise being good for a cough and congestion, this is the soup you need to be making whether you are feeling under the weather or not! It just tastes so warm and comforting, especially for a chilly night! To me, soup is a hug in food form and there isn't anything better!
This is the kind of meal that I want to eat on repeat and I can feel good about feeding my family! I hope that you will give this recipe a try the next time your pho craving hits because it really is just as good as if you were having a bowl right at your favorite pho spot!
- 6 Chicken Thighs (or a whole chicken)
- 1 Onion, peeled and diced into large sections
- 1, 5 Inch Piece of Fresh Ginger, chopped into 1 inch sections (skin on)
- 4 Cloves
- 2 Star Anise
- 6 Cups of Chicken Stock
- 1/2 Cup Shitake Mushrooms (optional)
- 2 Tsp. Sugar
- 3 Tbsp. Fish Sauce
- Salt and Pepper (to season chicken)
- 1 Tbsp. Avocado Oil
- Rice Noodles
- Chili Sauce
- Hoisin Sauce
- Lime Wedges
- Preheat oven to 400 degrees.
- Place onion and ginger on a baking sheet and roast for about 20-30 minutes until tender and slightly charred.
- Season chicken on all sides with salt and pepper.
- Heat a large pot over medium high heat and add oil.
- Add chicken and brown on all sides for about 3 minutes per side until a nice crust forms on the skin.
- Pour chicken stock over the chicken and then add cloves, star anise, ginger, onion, sugar, and mushrooms and bring to a boil.
- Reduce heat to a simmer and cook for 2-3 hours until chicken is falling off of the bone and broth is fragrant.
- Remove the chicken from the broth and discard the bones and the skin.
- Remove the ginger pieces, cloves, and star anise, and add fish sauce.
- Cook the rice noodles according to package directions.
- Serve chicken pho over rice noodles and top with desired garnishes.
I have also made this chicken pho in the slow cooker and it has turned out just as good! Perfect for those days when you can't be at home tending to the pot on the stove! Either way, you are going to love this recipe!