A new year is upon us, once again. This last year has just flown by. As it usually does. With this, comes what many people do…make resolutions. I do not do that, because, in my opinion, any resolution I may make, is something I really ought to be doing already, and don’t. So I strive daily to live, eat, love and cook/bake the way I feel I should. That being said, our family usually eats a healthy diet (yes, we all have our cheat days/weeks, etc.). A lot of the usual healthy, “clean” recipes can get rather boring. So, we decided to do some homework to try to kick things up a notch. Perusing the usual sources, we came across Chicken Pho (pronounce ‘fuh’). It is basically a Vietnamese version of chicken noodle soup…but way, way, way better. It’s full of comforting flavor from the veggies, broth, jalapeños and noodles. A delicious change from the norm! There are several similar versions out there, with some additions/exceptions. This is our version of Chicken Pho. Now, I need to take just a second and tell you about the noodles that go into this fabulous yummy dish. There are TONS of different noodles/pasta. You may choose any type or kind that your little heart desires. But, in our house, ramen noodles are ALWAYS on hand (yes, FULL of carbs/sodium, I know…what kind of mother feeds her family that rubbish?). I won’t bore you with the story that goes along with that, but I simply love the noodles that come in those little square plastic wrapped packages. They are cheap, and cook quickly. So, we use those (not the powder packs however). And it really couldn’t be any more delicious, IMHO. Store brand chicken stock works beautifully in this dish, but I will say, nothing tops homemade chicken stock. Either way, this is just a great little gem of a recipe that is very adaptable. It has “comfort food” flavor, but not the calories that usually go along with it. This is not a super~healthy recipe, due to the carbs from the noodles, but still what I consider to be a perfect “lower calorie” meal I can make for my family and not feel too terribly bad about it. The sodium can be reduced also by using reduced sodium chicken stock (or broth). Another thing I really like about this is that you prep everything, throw it into an 8 quart stock pot (minus the ramen noodles) with the stock, and let it simmer for an hour. Dinner. Is. Done. So, here’s to another new year ahead of us and the thankful table family wishes you a blessed year ahead!
Sláinte!
- 4~32 oz. boxes chicken stock/broth
- 3-4 large chicken breasts, cooked, shredded
- 2 cups chopped, fresh green beans
- 6 jalapeños (sliced with seeds)
- 1 cup yellow pepper, chopped
- 1 cup red pepper, chopped
- 1 cup green pepper, chopped
- 1 large onion, chopped
- 8 ounces bamboo shoots
- 8 ounces mushrooms
- 8 ounces water chestnuts
- 2 cups matchstick carrots
- 1 head bok choy
- 8 Tablespoons brown sugar
- 1/2 teaspoon Chinese Five Spice
- 8 Tablespoons fish sauce
- 10 star anise
- 5 packages ramen noodles (any flavor)
- fresh basil (garnish)
- jalapeños (sliced with seeds, garnish)
- salt/pepper to taste
- To stock, add all ingredients except ramen noodles. Let simmer one hour.
- Cook ramen noodles, minus powder packets (or whatever noodles you choose) according to package directions.
- In soup bowl, add desired amount of ramen, ladle soup on top. Stir to incorporate. Garnish with fresh basil and jalapeños, if desired.
*star anise can be ordered online at Penzeys (some supermarkets carry it, but it's hard to find).
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