Pho Ga Soup recipe

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Ingredients

1 tablespoon vegetable oil
1 small yellow onion, chopped
1 (8 ounce) package baby bella mushrooms, chopped
4 cloves garlic, minced
8 cups water
1 (6.75 ounce) package rice stick noodles (such as Maifun®)
8 teaspoons chicken bouillon
2 cooked chicken breasts, shredded
4 green onions, chopped
⅓ cup chopped fresh cilantro
2 cups bean sprouts
1 lime, sliced into wedges
1 dash Sriracha hot sauce, or more to taste

Nutrition Info

230.6 calories
carbohydrate: 32 g
cholesterol: 27.5 mg
fat: 5.4 g
fiber: 1.9 g
protein: 13.5 g
saturatedFat: 1.2 g
servingSize: -
sodium: 148.9 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat vegetable oil in a large saucepan over medium-high heat, saute onion, mushrooms, and garlic until tender, 5 to 10 minutes. Add water, rice noodles, and chicken bouillon to onion mixture, bring to a boil. Reduce heat to low.

  2. Mix shredded chicken, green onions, and cilantro into soup, simmer for 5 minutes more. Transfer soup to serving bowls and top with bean sprouts, a squeeze of lime juice, and Sriracha hot sauce.

Recipe Yield

6 servings

Recipe Note

Vietnamese chicken noodle soup. After ordering this soup at a local Vietnamese restaurant, I decided to try to make it at home. This is a very flexible recipe. Feel free to substitute some of your favorite vegetables or try different noodles. Enjoy!

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