Monday, January 28, 2013

Homemade Pho with Chicken, Baby Bok Choy and Chinese Noodles

Pho- pronounced (f-uh), kind of like an Asian chicken noodle soup packed with tasty veggies in a garlic-ginger spiced broth.  So good for the soul.  

I used homemade chicken stock, roasted bone-in chicken breasts (my fave) and left out the hot sauce because we had guests coming over.  Jenna's (Eatliverun) soup was so flavorful, I just couldn't stop slurping!

Homemade Pho with Chicken, Baby Bok Choy and Chinese Noodles

1 lb roasted chicken breast, cut into chunks
2 cloves garlic, minced
1 tbsp minced fresh ginger
1 tbsp sesame oil
1/4th tsp salt
6 cups chicken broth
1 jalapeno, diced
3 green onions, sliced thin
2 tbsp soy sauce
1 tbsp rice vinegar
2 baby bok choy, chopped (using both green and white parts)
5 oz Chinese noodles (about half a package)
chopped cilantro for serving (optional)

Prep all your ingredients.  Look at all that green.  I love a green dish.  Don't be distracted by the edamame in the back ground.  I did serve my seasoned edamame as an appetizer for this soup.  What a fun duo!  Have you made these yet?  Talk about easy and yummy!

I roasted my bone-in chicken breasts (helps chicken stay moist and retain great flavor) at 350 degrees for 40 minutes with olive oil, salt and pepper prior to making the soup.  When they were cool enough the handle, I cut the meat off the bone.  This is my favorite way to get chicken meat for anything- soups, salads, wraps- you name it.  Then I freeze the bones for my next stock.  The gift that keeps on giving!

This all goes pretty fast, so have everything ready to go!

Heat your soup pot over medium high heat.  Add your sesame oil.  Saute your garlic and ginger for about 30 seconds.

Add your chicken and bok choy until heated through- a few minutes.  The smells are breath-taking... although I guess that goes without saying with smelling- haha.

Have you ever cooked with bok choy?  This baby bok choy is so mild, tender and lovely.  It's in the cabbage family and is such a lovely veg.  Dare I say it, a new favorite?  I wonder if you can make baby food out of it... I digress. 

Next add your green onion, jalapeno and broth.  Bring to a boil and cook at a simmer for 15 minutes.

Meanwhile in a separate pot of boil water cook your noodles according to directions on packaging.  Make sure to salt your boiling water.  I'm sure you could use various kinds of noodles by the way.  When they are just done, strain and set aside.

Lastly, add your vinegar and soy sauce to the soup pot.  Taste for salt- probably won't need it, but it all depends on your broth.  The soy sauce will add to the salt factor, but also to the flavor factor.

Add your noodles to the pot.  Serve up pipping hot.  Garnish with chopped cilantro.  

This soup was SO good.  I think I'll make it again this week.  So comforting.  So soulful.  And really quite healthy.


  1. I love Pho, and have contemplated making it myself. Now, I see it can be done. Love Bok Choy and I don't cook with it. I need to change that.
    Looks fabulous, and healthy-- and comforting.

    1. Yes, all of those things! Fab health and comfort! :) miss you Debby! Hope you are well!

  2. I've been waiting awhile for this recipe. You shouldn't have mentioned it with the edamame recipe, but it did keep me checking back to see if the recipe was here. Thanks for posting it. Paula

    1. Thanks for your patience Paula! I'm making it again tonight. It's that yummy.