Healthy Chicken Pho
7 hours & 35 Minutes
We grew up with the Traditional Vietnamese Pho dish, but as we got older, our pho choice is chicken for a healthy alternative when the craving for this delicious broth. It soul-soothing and light with a kick of spicy nothing can go wrong. Broths are great for your immune system.
Remove and store stems from shiitake mushrooms. Thinly slice the caps and chill before appropriate. Place shiitake stems, ginger, coriander seeds, and cloves on a double-thick, 8-inch square 100% cotton cheesecloth. Bring up corners; tie closed with a 100% cotton cord.
Combine the spice packet, chicken thighs, water, chicken stock, sliced onion, mushrooms, brown sugar, garlic and salt in a 5-to 6-qt slow cooker. Cover and simmer for 7 to 8 hours or 3 1/2 to 4 hours. Remove the spice bag and discard it.
Remove the chicken from the cooker. Remove the chicken from the bone; discard the bones. Coarsely chopped chicken using two forks; cover and stay warm. Stir the reserved shiitake caps and noodles into a mixture of both. Cover and simmer for another 10 minutes.
Ladle noodle combination in small bowls. Add the shredded chicken and the toppers you like.
To soak rice noodles: In a large bowl, mix the noodles with sufficiently boiling water to cover. Let stand for 3 to 7 minutes or until the noodles are soft but still strong (al dente), stirring periodically.
6 ounces Fresh shiitake mushrooms
1 & 3" Fresh ginger (peeled and sliced)
1 tbsp Coriander seeds
4 Whole cloves
2 lbs Bone-in chicken thighs (skin removed)
4 cups Water
1 (32 fluid ounce) Chicken stock (unsalted)
1 large Onion (sliced)
1 ounce Dried porcini mushrooms (rinsed, drained, and broken)
1 tbsp Packed brown sugar
5 Cloves garlic (sliced)
1 tsp sea salt
4 ounces Dried rice noodles (soaked)
1 slice Green onion (sliced) , red onion (slivered), fresh jalapeño or chile peppers (thinly sliced), fresh cilantro, Thai basil, mint leaves, sriracha sauce, and/or lime wedges