Lately is seems that everyone around me is feeling under the weather. I have been popping my Airbourne and carrying hand sanitizer wherever I go in an attempt to stay healthy. When you are feeling sick or even just chilly like a snow day like today in New England, soup can be so comforting. As most of you know, I am obsessed with Pho soup and think it’s perfect for a day like today- it’s not your plain old chicken noodle soup! the recipe below is the stove top recipe but I love Pho in the crockpot. You can combine all ingredients in the crock pot, slow cook for about 5-7 hours and add noodles after.
1 lb boneless, skinless chicken breasts, cut into chunks
2 cloves garlic, minced
1 tbsp minced fresh ginger
1 tbsp sesame oil
1/4th tsp salt
6 cups chicken broth
1 jalapeno, thinly sliced
3 green onions, sliced
2 tbsp soy sauce
1 tbsp rice vinegar
2 baby bok choy, chopped
5 oz chinese noodles (about half a package)
sriracha sauce for serving
chopped cilantro for serving
Heat the sesame oil over medium high heat in a large heavy-bottomed stock pot. Add the minced garlic and ginger and briefly saute for about 30 seconds. Add the chicken and bok choy, sprinkle with salt, and saute for another three minutes until chicken has turned white but not completely cooked all the way through.
Add the chicken broth, jalapeno and green onions to the pot and bring to a simmer. Cook for 15 minutes until chicken is done.
Meanwhile, cook the noodles in boiling salted water, drain and rinse with cold water. Set aside.
Add the rice vinegar and soy sauce and stir. You can add a little more salt if you like, but taste first because soy sauce already contains a lot of salt! Add the noodles to the pot and serve with chopped cilantro and sriracha sauce on the side.