Why You’ll Love This Recipe
- Quick and Easy: Unlike traditional pho, which can take hours to prepare, this recipe is ready in under an hour, making it perfect for a weeknight dinner.
- Hands-Off Chicken Preparation: Simply roast the chicken thighs with minimal effort, allowing you to focus on other components of the soup.
- Healthy Comfort Food: Combining lean protein, fresh herbs, and flavorful broth, this soup is both nourishing and satisfying.
Ingredients
Roasted Chicken Thighs
- 1.5 lbs (680g) boneless, skinless chicken thighs
- 2 cloves garlic, smashed
- 1 teaspoon ground five spice
- 1/2 cup chicken stock (120 ml)
- 1 tablespoon gluten-free soy sauce or tamari (15 ml)
- 1 tablespoon rice vinegar (15 ml)
Soup
- 1 cinnamon stick
- 2 star anise
- 1 teaspoon fennel seeds
- 1 teaspoon black peppercorns
- 5 whole cloves
- 1 tablespoon vegetable oil (15 ml)
- 1 large white onion, cut in half
- 3 cloves garlic, smashed
- 1-inch piece fresh ginger, cut into slices
- 4 cups chicken broth (960 ml)
- 2 cups water (480 ml)
- 2 tablespoons Vietnamese fish sauce (30 ml)
- 2 tablespoons rice wine vinegar (30 ml)
- 2 tablespoons gluten-free soy sauce or tamari (30 ml)
- 1 tablespoon sugar
Add-Ins
- 8 ounces flat rice noodles
- 1 red chili, sliced
- 1/2 cup fresh cilantro, chopped
- 1/2 cup fresh mint leaves
- 5 spring onions, thinly sliced
- 1 lime, cut into wedges
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
Directions
- Prepare the Chicken:
- Preheat the oven to 400°F (205°C).
- Place the chicken thighs and smashed garlic cloves in a baking dish.
- Sprinkle the five spice over the chicken.
- Pour the chicken stock, soy sauce, and rice vinegar over the chicken.
- Bake for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Remove from the oven and set aside to rest.
- Prepare the Broth:
- In a large pot, dry-toast the cinnamon stick, star anise, fennel seeds, black peppercorns, and cloves over medium heat for 1-2 minutes until fragrant.
- Add the vegetable oil to the pot. Place the onion cut-side down, along with the smashed garlic and ginger slices. Fry over medium-high heat for 3-4 minutes without stirring to char the aromatics.
- Add the chicken broth, water, fish sauce, rice wine vinegar, soy sauce, and sugar to the pot. Bring to a gentle boil, then reduce the heat to maintain a simmer. Cover and let simmer for at least 20 minutes. Taste and adjust seasoning as needed.
- Prepare the Noodles and Garnishes:
- While the broth simmers, cook the rice noodles according to the package instructions.
- Prepare the fresh herbs, chili slices, and spring onions.
- Assemble the Soup:
- Divide the cooked noodles between four bowls.
- Slice the roasted chicken and add to the bowls.
- Pour the hot broth over the noodles and chicken.
- Top with fresh herbs, chili slices, and spring onions.
- Serve with lime wedges on the side.
Servings and Timing
- Servings: 4 servings
- Preparation Time: 15 minutes
- Cooking Time: 40 minutes
- Total Time: 55 minutes
Variations
- Protein: Substitute chicken with beef or tofu for a different protein option.
- Noodles: Use vermicelli or ramen noodles instead of flat rice noodles.
- Spice Level: Adjust the amount of red chili to suit your heat preference.
Storage/Reheating
- Storage: Store leftover broth separately from noodles and garnishes in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Reheat the broth on the stove until boiling. Cook fresh noodles and assemble the soup with the reheated broth and fresh garnishes.
FAQs
How can I make the broth richer?
To enhance the broth’s depth, consider adding a splash of hoisin sauce or a dash of miso paste during simmering.
Can I use store-bought rotisserie chicken?
Yes, using rotisserie chicken can save time. Simply shred the meat and add it to the soup when assembling.
Is this recipe gluten-free?
Yes, this recipe is gluten-free when using gluten-free soy sauce or tamari.
Can I prepare the broth in advance?
Five Spice Chicken Noodle Soup
- Total Time: 55 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This quick and easy Five Spice Chicken Noodle Soup is a simplified pho recipe, offering tender roasted chicken thighs, aromatic spices, and a flavorful broth. Ready in under an hour, it’s the perfect healthy and comforting meal for busy weeknights. Enjoy a delicious bowl of pho with fresh herbs, rice noodles, and a rich broth for a satisfying dinner.
Ingredients
Roasted Chicken Thighs
- 1.5 lbs (680g) boneless, skinless chicken thighs
- 2 cloves garlic, smashed
- 1 teaspoon ground five spice
- 1/2 cup chicken stock (120 ml)
- 1 tablespoon gluten-free soy sauce or tamari (15 ml)
- 1 tablespoon rice vinegar (15 ml)
Soup
- 1 cinnamon stick
- 2 star anise
- 1 teaspoon fennel seeds
- 1 teaspoon black peppercorns
- 5 whole cloves
- 1 tablespoon vegetable oil (15 ml)
- 1 large white onion, cut in half
- 3 cloves garlic, smashed
- 1-inch piece fresh ginger, cut into slices
- 4 cups chicken broth (960 ml)
- 2 cups water (480 ml)
- 2 tablespoons Vietnamese fish sauce (30 ml)
- 2 tablespoons rice wine vinegar (30 ml)
- 2 tablespoons gluten-free soy sauce or tamari (30 ml)
- 1 tablespoon sugar
Add-Ins
- 8 ounces flat rice noodles
- 1 red chili, sliced
- 1/2 cup fresh cilantro, chopped
- 1/2 cup fresh mint leaves
- 5 spring onions, thinly sliced
- 1 lime, cut into wedges
Instructions
- Prepare the Chicken:
Preheat the oven to 400°F (205°C). Place the chicken thighs and smashed garlic cloves in a baking dish. Sprinkle the five spice over the chicken and pour the chicken stock, soy sauce, and rice vinegar over the chicken. Bake for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Remove from the oven and set aside to rest. - Prepare the Broth:
In a large pot, dry-toast the cinnamon stick, star anise, fennel seeds, black peppercorns, and cloves over medium heat for 1-2 minutes until fragrant. Add the vegetable oil to the pot. Place the onion cut-side down, along with the smashed garlic and ginger slices. Fry over medium-high heat for 3-4 minutes without stirring to char the aromatics. Add the chicken broth, water, fish sauce, rice wine vinegar, soy sauce, and sugar to the pot. Bring to a gentle boil, then reduce the heat to maintain a simmer. Cover and let simmer for at least 20 minutes. Taste and adjust seasoning as needed. - Prepare the Noodles and Garnishes:
While the broth simmers, cook the rice noodles according to the package instructions. Prepare the fresh herbs, chili slices, and spring onions. - Assemble the Soup:
Divide the cooked noodles between four bowls. Slice the roasted chicken and add to the bowls. Pour the hot broth over the noodles and chicken. Top with fresh herbs, chili slices, and spring onions. Serve with lime wedges on the side.
Notes
- Protein Options: You can substitute the chicken with beef or tofu for a different protein option.
- Noodles: Vermicelli or ramen noodles can be used instead of flat rice noodles.
- Spice Level: Adjust the red chili to your desired heat level.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup, Comfort Food
- Method: Roasting, Simmering
- Cuisine: Vietnamese, Asian Fusion