Best Cold Weather Soup - PHO

When we lived in Seattle, we discovered Pho for the first time. My husband and I had never even heard of it - but wow is it good?! The Asian soup is made of delicious broth & rice noodles mixed with a choice of veggies & meat. Then you can top it with fresh bean sprouts, thai basil & chili sauce. It's said to help cure colds, which is perfect this time of year.

All of that to say, since moving from Seattle, we just can't find a place we love like our hot spot that was literally 50 feet from our condo in Seattle. So, surprise surprise... I decided to make it myself! I admit, it still wasn't as good as our fav, but it was awesome and it cured the craving. I made it for my parents who are picky eaters - they both had seconds and then ate the leftovers the next day... so I'd say it was a hit.

CHICKEN PHO
What you need:
2-3LBS shredded chicken (I boiled the breasts in water & then shredded)
1TBSP diced ginger
3 cloves garlic, minced
8C organic chicken broth
2TBSP fish sauce
2TBSP low sodium soy sauce
1 (16-ounce) package of rice noodles
Optional veggies: sliced carrots, sliced mushrooms, bok choy (roughly chopped), onion, broccoli florets, etc
2TBSP lime juice
2TBSP chili sauce (Sriracha)
optional: thai basil leaves, fresh bean sprouts

How to:
Heat broth in large pot. Add ginger, garlic, fish sauce, soy sauce, chili sauce & lime juice. Bring to a boil, then reduce to simmer for 30-40 minutes. Strain broth to remove chunks of ginger and garlic (strain into another pot). Place back on burner on medium. Add veggies and cook until tender 15-25 minutes, depending on the type of veggies you selected. Add in pre-cooked shredded chicken.

In a different pot, cook noodles according to package.

When done, scoop out a serving of noodles into a bowl and pour chicken and broth mixture over noodles. You can top with additional chili sauce, bean sprouts, lime juice & thai basil leaves.