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Author:
Kevin Curry
10-Minute Instant Chicken Pho Soup
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10-Minute Instant Chicken Pho Soup
Ingredients for 3 servings
Substitution
Note
- 1 (white) onion, chopped
- 3-inch piece ginger, peeled and chopped
- 10 cups low sodium chicken broth
- 2 tablespoons coconut sugar
- Seasoning
- 2 tablespoons coriander seeds
- 1 tablespoon (about 4) cloves
- 5 cardamom pods, partially cracked
- 3 star anise
- 2 cinnamon sticks
- 3-inch piece of lemongrass (OPTIONAL)
- 2 tablespoons fish sauce
- low sodium soy sauce to taste (or salt)
- 1 1/4 lb chicken breast
- Garnish (not included in macros)
- rice noodles (for a hearty serving)
- veggies noodles such as zucchini and carrot (for LOW CARB)
- bean sprouts
- green onion
- cilantro
- lime juice
- jalapeno
Steps
Step 1
Set your multifunction cooker on Saute on HIGH heat (or set a Dutch oven pot on HIGH). Once hot, add ginger and onion. Sear until fragrant and dark spots appear along the edges, about 3 minutes. DO NOT use oil. Then turn the setting off and allow the pot to slightly cool.
Step 2
Add the remaining ingredients MINUS the chicken breast.
Step 3
Pressure Cook on HIGH for 10 minutes. If using a Dutch oven pot, simmer on low for 2 – 3 hours, ensuring the lid is on tight.
Step 4
At the end of the cooking cycle, release the pressure. Then add the chicken breasts and cook for 10 – 15 minutes on LOW, until the chicken is cooked through.
Step 5
Remove the chicken and pull it apart or cut it against the grain. Also, strain the hot broth, removing all of the seasoning.
Step 6
Add your choice of noodles to a bowl, then add chicken, the broth and your choice of garnish.
Step 7
Enjoy!!
10-Minute Instant Chicken Pho Soup
Kevin Curry
INGREDIENTS
- 1 (white) onion, chopped
- 3-inch piece ginger, peeled and chopped
- 10 cups low sodium chicken broth
- 2 tablespoons coconut sugar
- Seasoning
- 2 tablespoons coriander seeds
- 1 tablespoon (about 4) cloves
- 5 cardamom pods, partially cracked
- 3 star anise
- 2 cinnamon sticks
- 3-inch piece of lemongrass (OPTIONAL)
- 2 tablespoons fish sauce
- low sodium soy sauce to taste (or salt)
- 1 1/4 lb chicken breast
- Garnish (not included in macros)
- rice noodles (for a hearty serving)
- veggies noodles such as zucchini and carrot (for LOW CARB)
- bean sprouts
- green onion
- cilantro
- lime juice
- jalapeno
INSTRUCTIONS
-
Set your multifunction cooker on Saute on HIGH heat (or set a Dutch oven pot on HIGH). Once hot, add ginger and onion. Sear until fragrant and dark spots appear along the edges, about 3 minutes. DO NOT use oil. Then turn the setting off and allow the pot to slightly cool.
-
Add the remaining ingredients MINUS the chicken breast.
-
Pressure Cook on HIGH for 10 minutes. If using a Dutch oven pot, simmer on low for 2 – 3 hours, ensuring the lid is on tight.
-
At the end of the cooking cycle, release the pressure. Then add the chicken breasts and cook for 10 – 15 minutes on LOW, until the chicken is cooked through.
-
Remove the chicken and pull it apart or cut it against the grain. Also, strain the hot broth, removing all of the seasoning.
-
Add your choice of noodles to a bowl, then add chicken, the broth and your choice of garnish.
-
Enjoy!!
Nutrition per serving
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