Easy Slow Cooker Chicken Pho Soup Recipe
This Slow Cooker Chicken Pho Soup recipe is made easy with slow cooked chicken breast in bone broth. Served with rice noodles and plenty of fun, yummy add-ins for a wholesome, gluten-free pho soup.
This post is sponsored by Pacific Foods and all opinions are my own.
Living in the Bay Area, there’s no shortage of pho restaurants. There’s probably hundreds of options, but for some reason I’ve only been to a few of them.
Now that it’s fall weather and only getting cooler, I’ll be enjoying warming and nourishing soups more often. As well as my slow cooker of course. You can enjoy Easy Slow Cooker Chicken Pho Soup homemade with just a few simple tips and tricks.
What is Pho Soup?
Pho is a Vietnamese soup made typically made with a broth base, rice noodles, veggies, herbs and meat. It’s endlessly customizable, which is partially why it’s so popular. Chicken, beef or pork works best for the meat.
Add-ins such as basil, lime, jalapeno, peppers, sprouts, cilantro, chili sauce, garlic, hard boiled egg, green onion, mushrooms and so much more make this a dish that never gets old.
How to Make Easy Chicken Pho
This Easy Slow Cooker Chicken Pho Soup is great for busy, health-minded individuals because it’s loaded with plenty of lean protein, natural ingredients, and is gluten-free.
It’s all slow cooked in one pot for easy prep and clean-up, with little hands-on time. It’s best to start the chicken and broth base in the morning, so you can come home to an almost ready meal.
Pho traditionally is made with a homemade broth from meat, bone and/or veggies. To save time I recommend Pacific Foods Unsalted Chicken Bone Broth. It’s versatile for cooking and recipes, or great for sipping on it’s own with seasonings such as sriracha, chile, turmeric, ginger or pepper, plus a bit of salt. It contains natural occurring collagen and protein –with just 40 calories.
Pacific Foods Bone Broths are made with a traditional recipe of organic, free-range chicken or turkey bones, onion, apple cider vinegar and spices, slow simmered for many hours.
Slow cook chicken breasts in the bone broth with onion, garlic and a few other ingredients until chicken is tender and shreds apart. After that simply add in cooked rice noodles and your favorite toppings or the ones suggested in the recipe below.
Pho Soup Serving and Storage Tips
- Noodles are best fresh. Cook desired amount for meal, then cook more for leftovers.
- Preparation: Add toppings to prepared bowls, not the entire soup to keep them crisp and fresh. Add new toppings to leftovers.
- Storage: Store the chicken and broth base sealed in fridge for 3-4 days. Freeze smaller batches for longer storage and easy meals.
More soup recipes you may like:
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Easy Slow Cooker Chicken Pho Soup
Ingredients
- 3 quarts Pacific Foods Unsalted Chicken Bone Broth
- 2 pound chicken breast, boneless, skinless
- 2 medium yellow onions, sliced
- 5-7 dried shiitake mushrooms, whole
- 4 cloves minced garlic
- 2 tablespoons fish sauce
- 1 ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon chili sauce
- 8- ounces flat rice noodles
- Toppings such as basil, cilantro, jalapeño, green onion, chili sauce, hard boiled egg, and lime wedges
Instructions
- Add first 9 ingredients through chili sauce in a slow cooker. Carefully stir, cover and cook on low for 8 hours or high for 3-4 hours. Remove mushrooms and discard. Shred chicken breast with two forks into smaller pieces and stir. Set slow cooker to warm.
- Cook rice noodles according to package directions in lightly salted water. Drain and rinse under cool water to stop cooking.
- Place desired amount of noodles in large soup bowls. Top with desired amount of chicken and broth. Top with preferred toppings and serve immediately. See section above in post for storage and serving tips.
Notes
- Noodles are best fresh. Cook desired amount for meal, then cook more for leftovers.
- Add toppings at end to prepared bowls, not the entire soup, to keep them crisp and fresh. Add new toppings to leftovers.
- Store the chicken and broth base sealed in fridge for 3-4 days. Freeze smaller batches for longer storage and easy meals.
Can you use fresh portabella mushrooms as substitute for dry shitake mushrooms?
Hi Shirley. Shitake mushrooms have a different and much stronger flavor, but you could definitely substitute if you don’t have any. Thanks.
My Family enjoys Soup anytime of the year. This slow cooker recipe soup looks so light and healthy.
You are very good at photography! 🙂
Thanks so much Maria!
This is always my go-to when I am feeling ill. It’s so easy to adapt too.
I love rice noodles soups, they make the perfect winter warming meal! Perfect for these chilly evenings.
I love soup and I love a slow cooker recipe, therefore I LOVE this recipe!!
Haha a love your thought process and totally agree!