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+ servings
two bowls of Chicken Pho Recipe on a table

Chicken Pho Recipe

This quick Chicken Pho Recipe is loaded with flavor, easy and just as good as takeout! It's gluten free and perfect for cold evenings!
Course Main Course
Cuisine vietnamese
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 Servings


  • 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


  • 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.



*I have also made this with chicken breast. It's all very good, but a little bit less flavorful. **I buy little plastic containers of lemon grass that seem to be only about half of the full lemon grass (they don't have any of the greenery at the end) so keep note of that when determining how much to use.