Herbed Chicken Pho
Accompanied by bread, this Vietnamese-style herbed chicken, rice noodle and bean sprout soup is a complete meal.
1 package (3 lb.) chicken broth base
3 slices gingerroot
18 oz. parboiled rice noodles
1 lb. cooked, sliced chicken
1/2 cup thinly sliced onions
1/2 cup thinly sliced scallions
1/2 cup chopped cilantro
1/2 cup fresh bean sprouts
Sliced jalapeños, optional
Thai basil leaves, optional
Lime wedges, optional
1. In saucepot, dilute broth base with water according to package directions to make 12 cups; add ginger and bring to a boil. Reduce heat; simmer 5-10 min. Remove ginger.
2. Per serving, reconstitute 3 oz. noodles in hot water; drain and place in warm soup bowl. Add 2-3 oz. chicken and about 1 tbsp. onions, scallions, cilantro, and bean sprouts.
3. Pour about 2 cups simmering broth into bowl. Garnish with jalapeños, basil, and lime wedges.