Bowl Lickin' Chicken Pho

Savory Eats

This dish has chicken, spice, and everything nice. I didn't realize how healthy (and filling) is was until I finished making it. If you attempt this recipe, prepare to be amazed by your culinary abilities because it is (almost) from scratch.

Adapted from a Turkey Pho recipe

Ingredients:
(makes two hefty portions)

• Spices
• 2 tablespoons coriander seeds
• 4 whole cloves
• 4 whole start anise
• 1 cinnamon stick
• ***NOTE: I am penny pinching. Therefore, instead of buying $20 worth of these spices, I used 1.5 teaspoons of Chinese Five Spice Powder from Whole Foods and it tasted superb...

• Pho-gredients


• 1 quart chicken broth
• 2 green onions (green tops only), chopped
• 1 3-inch chunk of ginger, chopped and smashed
• 1 teaspoon sugar
• 2 cups of Kale (tree trunks I mean stems removed)
• 1 cup sliced mushrooms
• 1-2 breast of chicken, shredded
• ***NOTE: I bought the pre-roasted whole chicken and used the breasts.
• 2-3 ounces of rice Vermicelli noodles (picture below)
• Lime wedges and Sriracha chili sauce for garnish (optional)

Recipe:
-Add 1.5 teaspoons Chinese Five Spice powder, chicken stock, green onions, ginger, and sugar to a pot and bring to a boil. Reduce to medium-low and simme for 20 minutes. Stir occasionally.
-Strain the broth into another pot (discard the solids)...

-Add the raw kale and mushrooms and cook for another 5 minutes until kale is wilted.
-Add the shredded chicken and rice noodles.
***Break the rice noodles in half, they are about 2 miles long when straight out of the box.
-Remove from heat and cover. Allow to sit for a few minutes until the noodles are fully softened.
-Serve and GO AT IT! Add some lime and sriracha if that's your jam.