Easy Pho Soup

 

Stella & Carmen with Grandpa

Pho Soup is new to both Dave and I. We started eating it out in Colorado with my daughter, Liz and her family. I absolutely LOVED the broth and I was able to eat the soft noodles. So one day back in Florida, I decided to try my hand in making Pho Soup with some left over vegetables and chicken. 

Ingredients: 

• Package of Asian Rice Noodles 
• 1lb Chicken Tenderloins - sliced or diced
• 6 cups Chicken broth (carton or paste) to taste
• 1 medium onion sliced thin
• 1 bag of shredded Coleslaw mix or Broccolislaw mix
• 1 cup of broccoli florets
• 3 tbps minced garlic (I buy the minced garlic in oil & always have in fridge)
• 3 tbps minced ginger (I buy the minced garlic in oil & always have in fridge)
• 1/4 cup sesame oil (or you can use Olive oil)

Instructions:

In a large pot at oil to medium high heat. Add garlic and ginger sauté for about a min then add the onion. Watch the pot and turn down it anything starts to burn. Add chicken to pot and allow to sauté until no longer pink on any side. Add 1 carton of chicken or vegetable broth on top of cooked chicken stir and bring to a gentle boil for about 10 mins. Add the Rice Noodles and cook about 5 mins at the same temperature (WATCH THE LIQUID SO AS TO NOT BURN!) Add more chicken broth if needed. 

Add the broccoli florets and the bag of Slaw mix and turn off burner. 

Serve hot in bowl and top with bok choy, or spinach leaves. Offer Soy Sauce and a hot Asian Sauce to add for flavor.