Chicken Pho Recipe

• servings: 4 servings
• active time: 15 minutes
• total time: 1 hour

Ingredients

1 Tbsp Olive oil

1 1/2 Cups Celery (sliced)

1/2 Cup Onion (diced)

2 tsp Fresh garlic (minced)

1 tsp fresh ginger, (minced)

1 1/2 Cups Carrots (sliced)

6 Cups Reduced-sodium chicken broth

3 Tbsp Paleo fish sauce

2 Stalks lemon grass (each cut into three **read notes)

6 Star anise pods (do NOT omit - these are key)

Black peppercorns

1 Lb Chicken thighs (trimmed of excess fat *)

1 Tbsp Chinese 5 spice

Juice of half a large lime

1 tsp Sriracha (or to taste)

Finely sliced mint (for garnish)

Finely sliced Thai basil (for garnish)

Cilantro (for garnish)

5 oz Rice Noodles

Directions

Heat the olive in a large pot or dutch oven on medium high heat. Cook the celery and garlic until softened, about 3 minutes. Add in the garlic and ginger and cook until fragrant, about 1 minute.

Add in the carrots and cook 2 minutes.

Add all the ingredients, up to the star anise, into the pot.

Place the star anise pods into a tea ball and fill up an additional tea ball with black peppercorns (no need to measure - just fill it.) Place them into the pot.

Pat the chicken thighs dry and rub the Chinese 5 spice all over them. Place into the pot.

Bring to a boil on high heat and boil 3 minutes. Then, reduce the heat to maintain a steady simmer, cover and cook 30-45 minutes. It only needs 30 minutes but if you have 45 minutes, do it for more flavor!

Meanwhile, prepare the noodles according to package directions.

Then, use a slotted spoon to remove the chicken to a plate. Stir in the lime juice and sriracha.

Shred the chicken with 2 forks and stir it back into the slow cooker along with the noodles.

Divide the soup between 4 bowls, garnish with a pinch of each herb and DEVOUR.