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+ servings

Quick Chicken Pho

Have a chicken carcass? Use it to make delicious Quick Chicken Pho at home.
Prep Time10 mins
Cook Time20 mins
Course: Soup
Cuisine: Asian
Keyword: Chicken Pho Recipe, How to make Chicken Pho, Quick Chicken Pho
Servings: 4 servings
Calories: 176kcal


  • 8 cups chicken broth
  • 3 cloves garlic crushed
  • 4 scallions chopped rough
  • 1 TBS fresh minced ginger
  • 1 tablespoon sugar
  • 2 tablespoon soy sauce
  • 3 tablespoon fish sauce
  • 1 teaspoon sesame oil
  • A few dashes of Tabasco
  • ½ cup chopped carrots
  • Chicken bones skin, leftovers (optional)
  • 4-8 ounces Glass/Cellophane Rice noodles
  • 2 heaping cups of shredded chicken
  • 2 TBS fresh lime juice
  • 1 cup cilantro leaves
  • Optional Mung Beans for garnish
  • Thin slices Vidalia Onion


  • In a large stockpot over high heat add chicken broth, garlic, scallions, ginger, sugar, soy sauce, fish sauce, Tabasco, sesame oil, carrots and if you have it a chicken carcass, wings, skin legs…whatever you have.  
  • Bring your stock to a boil, and then reduce heat to medium-low.  Allow the flavors to develop by simmering for 20 minutes.   
  • Remove stock from heat, allow it to sit for20 minutes, then strain the stock into a large bowl, pressing on your solids to get every bit of flavor you can.  If you are adding sliced mushrooms, add them now to the broth. Just before you are ready to serve the soup, place your noodles in a large bowl, cover with hot water AND Soak for 5 minutes. 
  • Drain noodles and set them aside. Return your strained broth to your pot and bring to a simmer and add in your shredded chicken, cook for 5 minutes.  Add in the lime juice and turn off the heat.  
  • Fill your bowl(s) with the amount of noodles you would like (I like the bowl ¾ full of noodles) then ladle in the soup.  Top each bowl with cilantro leaves and serve. 


I recommend either using a leftover chicken carcass or buying a rotisserie chicken for this – just take what meat you need for the soup, find a use for the rest and use the skin, bones and wings for the stock – it makes the broth so very rich!
Amy’s Pho did not have mushrooms, however if you enjoy mushrooms feel free to add some sliced shiitakes to your soup.  I opted to add a few pinches of truffle salt and we totally enjoyed the result.
A bowlful of Pho is a meal, so plan on this for your  lunch or dinner.  This amazing left over as well, just place your still wet noodles in a sealed container or make a fresh batch, it only takes 5 minutes.  
They way I warm it up is to strain out the chicken, bring the broth to a boil, remove from heat and then add the chicken and noodles in and top with cilantro (this way your chicken doesn’t dry out).  
My mouth is literally filling with saliva as I type this – you HAVE TO make it!!


Serving: 4servings | Calories: 176kcal | Carbohydrates: 34g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 3350mg | Potassium: 548mg | Fiber: 1g | Sugar: 5g | Vitamin A: 3063IU | Vitamin C: 40mg | Calcium: 60mg | Iron: 2mg