Crock Pot Chicken Pho

It's January, folks. Here in the midwest that means we brace for the rest of winter and hunker down, don our hulkiest sweatshirt, sip steaming mugs of hot cocoa and wait to see the first spring tulip sprouting up from the ground while dreaming of baseball season (that last part may just be me and my 11-year-old, but you get the point). It also means it's time to make soup, soup and more soup! Almost everyone I know appreciates a hot, steaming bowl of chicken noodle soup - and today I have a twist on that old classic that will send your taste buds into orbit.

 

My husband and I love to meet for lunch at a Vietnamese restaurant near his downtown office and I always order the pho (pronounced "fuh"). Pho is a traditional Vietnamese soup that can be served with beef, chicken or shrimp and is the very definition of mouthwatering. There are two key components to the dish: the broth and the garnishes. Let's begin with the broth, shall we? You'll notice that there are some ingredients that you probably already have on hand and a few that you may need to pick up. Don't worry, I was able to find all the ingredients at my local grocery store! Star anise is the fruit of an east asian tree and can be found in many ethnic spice blends including Indian garam masala and Chinese five-spice powder in it's ground form. For this recipe we are using whole star anise which can usually be found in a jar in the spice aisle or in the bulk bins for just pennies if you choose to go that direction. Look for fish sauce in the ethnic food or health food section. The jar I have has lasted for a really long time in the refrigerator and adds a unique salty flavor to many Thai and Vietnamese dishes. The ingredients for the broth are all simmered away in the crock pot on low while you are out taking care of business for the day. 

When you are ready to serve the soup feel free to top with any and all of the garnishes I've listed below. The dried rice noodles are a must because without them this would not be chicken NOODLE soup! I like the Taste of Thai brand and find that they are easy to come by. A squirt of lime juice along with a sprinkle of basil and/or cilantro adds great freshness to a broth that has simmered all day. If you like a little crunch beans sprouts are the way to go! And, of course, for a little heat add sliced jalapenos or their spicier cousin, serrano. Enjoy a trip to Vietnam without leaving your house AND have leftovers for lunch the next day! This twist on chicken noodle soup is sure to get you through the winter and keep you warm and fuzzy inside. After all, "pho" is translated from Vietnamese as "delectable". At least, I'm pretty sure I read that somewhere. 

Crock Pot Chicken Pho (adapted from bonappetit.com)

 

For the broth:


2-2 1/2 lb. chicken legs, skin removed
Salt
2 T. ground coriander
1/4 t. ground cloves
1 small yellow onion, peeled and cut into large chunks
3" piece of ginger, peeled and sliced into 1/2" slices
2 whole star anise
2 T. white sugar
1/4 c. fish sauce
1 bunch cilantro, tied in a bunch with kitchen twine

For serving/garnish:

1 lb. dried rice noodles (1/4" wide), cooked according to package directions
2 c. bean sprouts, washed
1 bunch cilantro, chopped
1 lime, cut into wedges
1 bunch fresh basil, chopped
2 jalapeno or serrano peppers, sliced

Place the chicken legs in a 6 qt. crock pot then sprinkle with salt, coriander and cloves. Add the onion, ginger, star anise, sugar, fish sauce and cilantro. Fill the crock pot with water, cover and cook on low for 6-8 hours or on high for 2-4 hours. When ready to serve use tongs and/or a slotted spoon to remove the onion, ginger, star anise and cilantro from the broth. Remove the chicken legs and shred the meat with two forks then return the shredded chicken to the crock pot. Taste for seasoning and add more salt if necessary.

To serve place noodles in a bowl, add broth with chicken and whatever garnishes you prefer!

6 servings (486 calories each serving) according to my calculator on loseit.com