This post was originally supposed to be about pesto because I had a ton of basil and parmesan cheese. But then I realized making pesto would have required a trip to the store for some pine nuts. Poking around my kitchen a little bit longer, I discovered some rice noodles tucked behind my cereal, and some chicken soup in my freezer.
And that is how my faux pho came to be. With a few ingredients, you can easily elevate chicken soup into something a little more exciting and fresh. It is not necessarily the most traditional, but it will curb your pho cravings until you can make it out to your favorite hole-in-the-wall restaurant.
Perhaps the best thing about this meal is that is was ready in 15 minutes. Seriously! Which means you have plenty of time to unwind after a busy Monday back at the office…
I used frozen homemade chicken soup, that already had carrots and chicken in it. If you don’t have any, feel free to use store-bought low-sodium broth and rotisserie chicken. To make it vegetarian, simply sub the chicken broth and chicken for veggie broth and tofu!
Handful of rice noodles (feel free to grab as much as you want)
4 cups of chicken broth
1/2 cup shredded rotisserie chicken
1/4 onion, chopped
1/3 cup chopped fresh basil
Juice from 2 limes
1 tablespoon soy sauce
1 tablespoon fish sauce
- Cover the noodles with boiling water. Let sit for approximately 7-10 minutes. I prefer my noodles on the chewier side, so I err on 7 minutes.
- Drain noodles when done.
- Combine broth and chicken in a pot, and heat over medium-high heat. Add in chopped basil, lime juice, and onions. Continue to cook until the soup is hot.
- Stir in soy sauce and fish sauce.
- To serve, place noodles in a bowl. Add soup on top, and then add Siracha.