@allyssainthekitchen: Easy Chicken Pho 🍜🌿 First dinner back from Nashville and a big bowl of cozy soup was calling my name 😂 This shortcut chicken pho has seared chicken thighs, warming spices, and ginger turmeric bone broth for extra flavor. Fresh lime, herbs, and rice noodles bring it all together. Save this for your next cozy soup night 🤍 Serves 4 INGREDIENTS • 1 lb boneless, skinless chicken thighs • 1 tbspn sesame oil • 1 carton chicken broth (32 oz) • 1 carton ginger turmeric chicken bone broth (32 oz) • 1 onion, peeled and halved • 3-inch piece fresh ginger, sliced lengthwise • 1 tsp whole coriander seeds • 3 whole cloves • 1 cinnamon stick • 1–2 tbsp fish sauce, to taste • 1 tsp sugar • 8 oz rice noodles Optional toppings: lime wedges, cilantro, Thai basil, sliced jalapeño, green onions, hoisin, and sriracha. DIRECTIONS Pat chicken dry. Heat oil in a large pot over medium-high heat. Sear thighs for 2–3 minutes per side, until lightly browned. Transfer to a plate; they’ll finish cooking in the broth. Add onion cut-side down and ginger to the same pot. Cook for 3–4 minutes, until lightly charred, reducing heat if the browned bits start to burn. Add coriander, cloves, and cinnamon; toast for 30 seconds. Pour in both broths, scraping up the browned bits. Return chicken and its juices to the pot. Add 1 tbsp fish sauce and the sugar. Bring to a gentle simmer and cook for 12–18 minutes, until chicken reaches 165°F. Meanwhile, cook rice noodles separately according to package directions. Drain. Remove chicken and shred. Strain broth through a fine-mesh strainer to remove aromatics and spices, then return broth and shredded chicken to the pot. Taste before adding more fish sauce. Divide noodles among bowls, ladle the hot broth and chicken over top, and finish with fresh lime and your favorite toppings! Keep leftover noodles separate from the broth so they don’t soak it all up 🍜 #ChickenPho #EasyDinner #SoupSeason #CozyMeals #AllyssaInTheKitchen

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Monday 19 October 2026 22:39:50 GMT