Phony Pho Chicken Broth Bowls

• Gluten free

• Meat

  • 2 cups Rotisserie chicken

• Produce

  • 1 Bean sprouts
  • 1/2 cup Carrot
  • 1 Cilantro or basil, fresh
  • 1 tsp Ginger, fresh
  • 4 Green onions
  • 1 Jalapeno, Fresh slices
  • 1 Lime, fresh

• Canned Goods

  • 6 cups Chicken broth

• Condiments

  • 2 tsp Chili garlic sauce
  • 2 tsp Soy sauce
  • 1 Sriracha sauce

• Pasta & Grains

  • 8 oz Rice noodles

• Baking & Spices

  • 1 Salt + pepper
  • 1/2 tsp Star anise

Found on modernhoney.com

Description

Ingredients

• 6 cups Chicken Broth
• 1 teaspoon Fresh Ginger, grated
• 2 teaspoon Chili Garlic Sauce (if you dont like spice, reduce to 1 teaspoon)
• ½ teaspoon Star Anise
• 2 teaspoon Soy Sauce (can use Tamari, a gf soy sauce)
• ½ cup Shredded Carrot
• 4 Green Onions, diced
• Salt + Pepper to taste
• 2 cups Rotisserie Chicken, shredded (or poached chicken)
• 8 ounces Rice Noodles
• Garnish:
• Fresh Lime
• Fresh Jalapeno Slices
• Fresh Cilantro or Basil
• Sriracha Sauce
• Bean Sprouts

Directions

• In a large pot, bring broth, ginger, chili garlic sauce, anise, soy sauce, carrots, green onions, salt and pepper to a simmer over medium high heat. Let simmer for 10-15 minutes.
• Meanwhile, cook rice noodles according to package instructions. Add salt to boiling water to season the rice noodles throughout while cooking. Set aside.
• Add chicken to pot and cook for 5-10 more minutes or until heated through. Taste for seasoning and add salt and pepper if needed.
• Place rice noodles in each bowl and ladle chicken broth on top. Garnish with a squeeze of fresh lime juice, jalapeno slices, fresh cilantro or basil, bean sprouts (optional), and a drizzle of Sriracha sauce.