Roast chicken is one of our our go-to dinners and we never get bored with roast chicken. So when we're craving a quick but still fresh and delicious chicken soup, we'll use roast chicken. If you want to skip the roast chicken step, local deli's and markets sell excellent pre-cooked roasted chicken for another option. Instead of a roast chicken you can boil about 1.5 to 2 pounds of chicken thighs or drumsticks for the broth. You'll have to simmer the broth for twice as long so the raw meat can cook through to tenderness and to richen the broth.We pre-blanch the zucchini noodles just enough to make them wilted but not too soft or overcooked. We don't like mushy zucchini noodles pho. They'll continue softening when you add the hot broth. The pre-blanch stage of this recipe allows the zucchini noodles to release excess moisture so it doesn't water down the flavor and concentration of the chicken Pho broth. If you want to cook the zucchini noodles in the pho broth, then season the broth extra to compensate for the extra zucchini water.

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Name: Roast Chicken Pho Zucchini Noodle Soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 3
Cuisine: not set
Ingredients: 1 cooked roast chicken from about a 4 pound chicken (or 1.5 to 2 pounds of raw chicken legs/thighs. Read headnote for instruction); 12 cups (2.75 liter) water; 2 medium carrots cut into quarters; 1/2 edium onion peeled and charred over open flame if possib; 2 ” knob of ginger peeled and charred over open flame for optimal flavor; 3 anise stars; 2 tablespoons (30ml) fish sauce; 3 ” stick cinnamon; 1/2 teaspoon peppercorns; 1/4 teaspoon whole cloves (optional); salt to taste; 1 pound (455g) zucchini cut into noodle strands; shredded roast chicken; garnishes: green onions cilantro; sides/condiments - choose as many or few as you pr fresh mint, bean sprouts, lime wedges, hoisin, Sriracha hot sauce or fresh chiles

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INGREDIENTS

1 cooked roast chicken ; from about a 4 pound chicken (or 1.5 to 2 pounds of raw chicken legs/thighs. Read headnote for instruction)
12 cups (2.75 liter) water
2 medium carrots cut into quarters
1/2 edium onion peeled and charred over open flame if possib
2 ” knob of ginger ; peeled and charred over open flame for optimal flavor
3 anise stars
2 tablespoons (30ml) fish sauce
3 ” stick cinnamon
1/2 teaspoon peppercorns
1/4 teaspoon whole cloves (optional)
salt ; to taste
1 pound (455g) zucchini ; cut into noodle strands
shredded roast chicken
garnishes: green onions ; cilantro
sides/condiments - choose as many or few as you pr ; fresh mint, bean sprouts, lime wedges, hoisin, Sriracha hot sauce or fresh chiles

Servings

INSTRUCTIONS

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NOTES

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Roast Chicken Pho Zucchini Noodle Soup

1 cooked roast chicken from about a 4 pound chicken (or 1.5 to 2 pounds of raw chicken legs/thighs. Read headnote for instruction)
12 cups (2.75 liter) water
2 medium carrots cut into quarters
1/2 edium onion peeled and charred over open flame if possib
2 ” knob of ginger peeled and charred over open flame for optimal flavor
3 anise stars
2 tablespoons (30ml) fish sauce
3 ” stick cinnamon
1/2 teaspoon peppercorns
1/4 teaspoon whole cloves (optional)
 salt to taste
1 pound (455g) zucchini cut into noodle strands
 shredded roast chicken
 garnishes: green onions cilantro
 sides/condiments - choose as many or few as you pr fresh mint, bean sprouts, lime wedges, hoisin, Sriracha hot sauce or fresh chiles

Remove meat from roast chicken, set aside meat and place chicken bones in large stock pot. In stock pot with chicken bones, add water, carrots, onion, ginger, anise stars, fish sauce, cinnamon and peppercorns. Bring water to a boil, then reduce heat to low simmer. Cook on low simmer for about 1.5 hours. Stir occasionally and skim to remove fat deposits floating to the top of the broth. *For best flavor, make the pho broth a day ahead. *If using raw chicken, simmer the broth for 3 hours. Season broth with additional salt or fish sauce to taste. Allow the broth to cool. Then strain the broth (it is easiest to remove large solids first and then strain) and return the broth to stock pot. Add the shredded chicken. Bring the broth to low simmer before serving. While pho broth is initially cooking, fill another large pot with hot water. Bring to a boil and add the zucchini noodles. Quickly blanche the zucchini noodles for about 1-2 minutes, or until the noodles are nearly tender (they will cook a bit more when you serve them with the hot broth). Drain the zucchini noodles. Fill bowls with zucchini noodles, top with shredded chicken, green onion and cilantro. Top with hot chicken broth and serve with sides and condiments.

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Nutrition

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Serving Size: 1 Serving (154g)
Recipe Makes: 3 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 1162.8mg		40 %
Potassium 0.8mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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