Anytime I go to a Vietnamese or Thai restaurant I am tempted to order this tasty soup (and usually do)!
Every time I eat it I think - I could make this at home for a lot cheaper, I'd bet. And I certainly did. Here's how.
Easiest Pho Ga (Chicken Noodle Soup)
2 cans Chicken Broth
1 large chicken breast, diced roughly
1 can LaChoy Chop Suey Vegetables (drained well)
1 1/2 C. water
2 tsp ground ginger
1 Tbsp dried cilantro
2 handfuls dry rice noodles
Lite Soy Sauce (low sodium) - Garnish
Siracha Sauce - Garnish
Crockpot (4 hrs on high/6 hrs on low) or stove is fine. The only uncooked thing you need to worry about is the chicken. Put the broth, water, chicken, vegetables, ginger, and cilantro into the pot. Cook until chicken is done and shred within pot. Boil noodles separately (the way you would spaghetti) and add to the pot at the very end. Serve each bowl drizzled with 1 tsp of soy sauce and even less siracha sauce (to taste). Be careful of Siracha sauce, it is very very spicy and a tiny amount goes a very long way.
This recipe is flexible enough that you can use canned or rotisserie chicken so it's more of a heat and eat meal. Also, if you can only get fresh cilantro I suggest adding it at the end of the cook time along with the noodles and allow it all to warm together. Fresh cilantro is too strong to cook as long as the chicken would need to if starting with raw.
Enjoy this hearty and body-warming soup on a chilled winter day!