Why You’ll Love This Recipe
We all love traditional pho here, but making it completely from scratch usually takes over an hour–sometimes longer depending on how serious you are about being authentic. This shortcut recipe uses premade chicken broth, along with plenty of herbs and spices, to help you create a delicious pho, even on busy weeknights!
- Fast & Flavorful – Thanks to a quick-simmering broth infused with warm spices and fresh herbs, you get the deep, aromatic flavors of traditional pho in about 30 minutes.
- Customizable – Add your favorite toppings like bean sprouts, basil, scallions, lime, or Sriracha to make it your own.
- Family-Friendly – This is a hearty, comforting meal that’s mild enough for kids but easily spiced up for those who like more heat. Think of it as chicken soup with an Asian flare.
After you preview the recipe card, be sure to look below for ingredient substitutions, recipe and storage tips, and suggestions for pairings and fun variations!
Quick Chicken Pho (w/ Rotisserie Chicken)
This Quick Chicken Pho delivers all the rich flavors of traditional Vietnamese pho in a fraction of the time. With fragrant herbs and spices, and tender shredded chicken, the broth comes together quickly for a satisfying, family-friendly meal.
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Servings: 6
Calories: 852kcal
Ingredients
- 1 tablespoon coriander seeds
- 1 star anise
- 1 tablespoon fresh ginger thinly sliced
- 1/4 cup green onions sliced
- 3 cloves garlic peeled
- 6 cups chicken broth
- 3 cups water
- 2 tablespoons soy sauce
- 2 teaspoons sugar
- 6 basil leaves
- 4 cilantro sprigs
- 2-3 cups chicken cooked and shredded
- 12 oz. rice noodles
Instructions
- Place 1 tablespoon coriander seeds and 1 star anise in a large pot or Dutch oven. Toast over medium heat for about 2 minutes, or until fragrant. Add 1 tablespoon fresh ginger, 1/4 cup green onions, and 3 cloves garlic and cook for an additional 30 seconds.
- Add 6 cups chicken broth, 3 cups water, 2 tablespoons soy sauce, 2 teaspoons sugar, 6 basil leaves and 4 cilantro sprigs. Simmer for 20-30 minutes. Strain the broth through a fine mesh strainer and return to the pot, discarding the solids.
- Bring broth to a boil and add the 2-3 cups chicken and 12 oz. rice noodles. Simmer until noodles are tender, 5-6 minutes. Serve with optional toppings such as bean sprouts, fresh cilantro, fresh basil, lime wedges, Sriracha sauce and chopped cilantro.
Nutrition
Calories: 852kcal | Carbohydrates: 51g | Protein: 4g | Fat: 69g | Saturated Fat: 20g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 31g | Cholesterol: 63mg | Sodium: 1318mg | Potassium: 109mg | Fiber: 2g | Sugar: 3g | Vitamin A: 68IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 1mg
Keep scrolling for tips, ingredient substitutions, answers to frequently asked questions and more!
Ingredient Notes and Substitutions
- Coriander Seeds & Star Anise: These two ingredients are usually found in traditional pho, but they can sometimes be hard to find. If you don’t have them, use a pinch or two of Chinese five-spice powder as a substitute.
- Fresh Ginger: If fresh ginger isn’t available, use 1/2 teaspoon of ground ginger.
- Fresh Garlic: Substitute 1/2 teaspoon of garlic powder (or maybe a little more!) if you don’t have fresh garlic on hand.
- Rice Noodles: I prefer medium-width rice noodles in this recipe, but thin rice vermicelli, linguine, or even cooked ramen noodles can work in a pinch.
- Using Uncooked Chicken Breasts: I like to use rotisserie chicken or leftover cooked chicken in this soup to save time. But you can also add a pound of boneless, skinless chicken breasts to the broth while it simmers. After 10-15 minutes, remove the chicken and shredded it, then return it to the pot when you add the noodles.
Recipe Tips
- Toast Your Spices for Maximum Flavor! Lightly toasting the coriander seeds and star anise releases their natural oils, enhancing the soup’s flavor and aroma. Don’t skip this step if at all possible—it makes all the difference!
- Simmer the Broth but Don’t Boil: Letting the broth gently simmer instead of boiling keeps the flavors balanced and prevents it from becoming cloudy.
- Don’t Skip Straining: For a classic pho-style broth, use a fine-mesh strainer to remove the solids after you finish simmering your broth. This ensures a clean, rich broth without bits of onion, ginger, or spices floating in your pho.
Make Ahead and Freeze
This broth tastes even better the next day because the flavors have more time to develop. You can make the broth ahead and store it in the fridge for up to 3 days or freeze it (for up to 3 months) for a quick meal later. When your ready to enjoy your pho, simply add the noodles and chicken as called for in the recipe.
Storing and Reheating
Refrigerator
You can store leftover pho in the refrigerator for 1-2 days, although the noodles may soften a bit. If you expect to have leftovers and want to store them a little longer, I recommend cooking the noodles separately and adding them as needed.
Reheating
- Stovetop: This is the method I prefer for reheating pho. Pour the broth into a pot and warm over medium heat until hot but not boiling. If you cooked the noodles separately, add them to the pot as well.
- Microwave: Heat in a microwave-safe bowl in 30-second increments, stirring in between, until hot. much liquid.
Variations & Fun Twists
- Spicy Chicken Pho: Add a sliced jalapeño to the broth while simmering, then stir in Sriracha or chili oil, just before serving.
- Vegetarian Pho: Use vegetable broth instead of chicken broth. Swap the chicken for tofu or mushrooms for a hearty, flavorful alternative.
- Coconut Curry Pho: Craving a Thai-inspired twist? Stir in ½ cup of coconut milk and 1 tablespoon of red curry paste to the broth to create a creamy pho with a slightly sweet flavor.
