Chicken pho, fo' real...

The weather is colder, the days are shorter and there is absolutely nothing better after a long day than a pipping hot bowl of chicken noodle soup. This recipe is super easy and extremely versatile. You can make the broth in around an hour and then store it in the fridge until required. Assembly is also super fast, so dinner comes together in a flash.

 Yes please.

Yes please.

You will need:

For the broth...

  • a whole chicken (or bone in, skin on chicken pieces)
  • soy sauce
  • green onions
  • shallot
  • thumb sized piece of ginger
  • small bulb of garlic
  • a large soup pot

To serve...

  • bean sprouts
  • green onion
  • mint, cilantro, watercress etc
  • fresh red chillies

What you do:

    Cut your chicken into pieces. If you don't know how to do this Gordon Ramsay is happy to teach you here:  https://www.youtube.com/watch?v=tvPUV5vyKII

 

Cut your chicken into pieces. If you don't know how to do this Gordon Ramsay is happy to teach you here: https://www.youtube.com/watch?v=tvPUV5vyKII

    Prep your aromatics: peel and slice the shallot, discard the roots of the green onion, peel the ginger, smash the garlic.

 

Prep your aromatics: peel and slice the shallot, discard the roots of the green onion, peel the ginger, smash the garlic.

    Put the chicken pieces and everything else in a pot, cover with water. Turn up the heat to medium high and bring to a boil.

 

Put the chicken pieces and everything else in a pot, cover with water. Turn up the heat to medium high and bring to a boil.

    Once it's boiled, turn it down to a simmer and leave it for an hour or so. You don't want to over cook the chicken to the point it's falling apart. Cooked through, slightly pealing off the bones and tender is perfect.

 

Once it's boiled, turn it down to a simmer and leave it for an hour or so. You don't want to over cook the chicken to the point it's falling apart. Cooked through, slightly pealing off the bones and tender is perfect.

    Once the chicken is cooked (anywhere from 45 minutes to 1.5 hrs) reserve cooked chicken to a bowl. Season the broth with soy sauce and strain out the vegetables.

 

Once the chicken is cooked (anywhere from 45 minutes to 1.5 hrs) reserve cooked chicken to a bowl. Season the broth with soy sauce and strain out the vegetables.

    Place the broth in the fridge once you've strained it, the fat will harden and it will make it a lot easy to scoop it off. Get rid of the fat. Strain again into whatever receptacle you choose to store it in.

 

Place the broth in the fridge once you've strained it, the fat will harden and it will make it a lot easy to scoop it off. Get rid of the fat. Strain again into whatever receptacle you choose to store it in.

    YUM! The world is your oyster. See below for ideas on how to serve.

 

YUM! The world is your oyster. See below for ideas on how to serve.

    Reheat the broth, boil some rice noodles, pick the chicken off the bones, wash some greens and you're about to have yourself a great time. This is just one option of what can be done with a good home made soup broth.  Pictured: enoki mushrooms, spinach, mint, watercress, cilantro, green onions, lime wedges and rice noodles.

 

Reheat the broth, boil some rice noodles, pick the chicken off the bones, wash some greens and you're about to have yourself a great time. This is just one option of what can be done with a good home made soup broth.

Pictured: enoki mushrooms, spinach, mint, watercress, cilantro, green onions, lime wedges and rice noodles.

    Serve with: chilis, fresh herbs, bean sprouts etc!  Enjoy!

 

Serve with: chilis, fresh herbs, bean sprouts etc!

Enjoy!