There is a delicious, authentic Vietnamese restaurant in my town and I go there for lunch every chance I get. The smell of the mint and basil in the hot, flavorful broth can’t get anymore delicious during these cold winter months.
Traditional Pho typically takes hours to make because the flavorful broth is made from simmering beef bones and herbs. I love the flavors of Pho, but I don’t have the time to make traditional Pho at home and plus, I have never cooked with beef bones or oxtail which are traditional ingredients of Pho. Even if I tried to make this soup at home, I just know it wouldn’t be as good as the Pho made by the Vietnamese family who runs my favorite restaurant. I wanted to make a soup that was easier and involved less exotic ingredients, but still Pho-inspired. This slow cooker chicken noodle soup uses convenient ingredients you most likely have on hand, including Litehouse’s Instantly Fresh herbs to help recreate an aromatic and flavorful broth.
Feel free to use any cut of chicken with bones in it. That’s one of the reasons this recipe is so convenient! I used chicken thighs, but I have seen people use chicken wings or bone-in chicken breasts (you can even use chicken feet if you dare)!
Don’t let the long ingredient list fool you. You can throw all of the ingredients into the slow cooker like I did, or wrap all of the herbs, onion and carrots in cheesecloth if you have some on hand. This makes straining the broth easier, but you can strain with a colander as well. Once the broth has been cooked and strained, the rice noodles can be prepared using the package directions. Divide the broth, sliced chicken and noodles between 4-6 bowls. Top with thinly sliced jalapeño, fresh bean sprouts, lime and the new Litehouse Instantly Fresh mint, basil and cilantro. Add this warming, fragrant, pho-inspired recipe to your next meal plan this winter!