Slow cooked chicken pho broth fills the kitchen with mouth watering aroma all day.  I make crockpot chicken broth using the Costco rotisserie chicken from the deli (you can even steal a couple of slices or drumsticks from it and it still turns out good).  You can roast your own whole chicken or use roasted thighs and legs or breasts and wings.

Crockpot Chicken Pho Soup

Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 6 large servings

Ingredients
  

  • 1 whole rotisserie chicken can use friesh chicken. increase cooking time and salt
  • 1 whole yellow onion
  • 1 whole medium-tart apple fugi, gala, winesap, etc
  • 1/4 Tablespoon kosher salt adjust to taste depending on the seasonings you used to roast the chicken
  • 1 Tablespoon whole coriander
  • 5 whole black pepper corns
  • 3 large whole cloves if cloves are small, adjust accordingly
  • 1 cinnamon stick
  • 1 whole star anise
  • 1 2 inch piece fresh garlic peeled and sliced
  • 8 cups water
  • 1 cup fresh cilantro
  • 1 1/2 Tablespoon fish sauce
  • 2 cups fresh mung bean sprouts can be found in asian markets or you can sprout your own
  • 1-2 jalapeno peppers optional
  • 2-4 sprigs thai basil optional (not really)
  • 1 whole lime for garnish
  • 8 ounces dry rice noodles I prefer the flat rice noodles used for Pad Thai but on the thinner side

Instructions
 

  • Place chicken in crockpot and cover with 8 cups water. Cover and set temperature to high.
  • Slice onion into large pieces, saving out a few thin slices as a garnish for soup . Peel and cut ginger into large slices.
  • Place coriander, pepper, cloves, cinnamon stick and star anise in a dry skillet. Heat over medium, shaking or stirring constantly for a few minutes until their aroma is released. Be sure not to burn them.
  • Add onion and ginger to skillet a sauté for just a brief minute.
  • Add sautéed mixture to crockpot.
  • Chop apple into pieces. Cut stems off of the cilantro and cut (the stems) into inch long pieces. You will be using the leaves to garnish the finished soup.
  • Add apple, cilantro stems and salt to the crockpot.
  • Cook for 8 hours.
  • Place large storage bowl in sink. Place colander in bowl and carefully pour contents of crockpot into colander. Get help if necessary. Lift colander slowly to completely drain broth into bowl. Cool broth, cover and place in refrigerator. Cooling for several hours or over night will allow you to skim the fat off of the top. If you want to eat the soup right away, ladle some of the fat off of the top and discard.
  • After chicken cools enough to handle, pull chicken off of the bone, place in a covered storage bowl or plastic Ziploc bag and place in fridge. Or if eating right away-set aside. Discard remaining cooked ingredients.
  • When ready to eat: Heat broth and chicken. Cook pho soup rice noodles according to instructions. Typically, the noodles are soaked in hot water for 20 minutes and then boiled for 5 minutes. Drain and rinse noodles.
  • Finely chop cilantro leaves. Cut limes into wedges, Slice jalapeno peppers.
  • To assemble soup bowl: Use large soup bowls. Place a handful of cooked noodles in bowl. Place chicken on top of noodles. Ladle hot broth into bowls. Sprinkle with a large pinch of chopped cilantro leaves . Place a handful of bean sprouts on top. Pull basil leaves off of stems and place in bowl. Squeeze a wedge of lime into bowl and add a slice of jalapeno if you like it spicy. Note: Some jalapenos are hotter than others, so be prepared to add more or pull them out depending on their heat.
  • Eat soup with an Asian soup spoon and a fork or chopsticks. Enjoy!

Notes

Recipe Credit:
Adapted from Sara Leon's pressure cooker pho soup that she adapted from Nom Nom Paleo's Insta Pot Pho Soup.

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