Some days call for a meal that hugs you from the inside out — warm, deeply fragrant, and nourishing down to the last slurp. That’s exactly what this Chicken Pho Soup delivers. It’s not just a bowl of noodle soup; it’s a gentle, flavor-packed remedy for busy days, sniffly noses, or anytime your body and soul crave something healing.

With its roots in Vietnamese home kitchens, pho is loved worldwide for its rich yet clean broth, aromatic spices, and the customizable toppings that turn it into a meal that’s as fun as it is satisfying.

While many pho recipes can feel overwhelming with long cook times or hard-to-find ingredients, this version keeps it real. No shortcuts on flavor — just a clever, approachable technique using charred onion and ginger, whole spices, and chicken thighs that simmer into a golden, soul-soothing broth.

It’s the kind of meal that’s secretly healthy, too. Chicken pho is low in fat, packed with protein, and naturally gluten-free — no cream, no dairy, and no deep-frying. One study even showed that hot chicken broth helps clear nasal congestion and supports immunity — yes, it’s actually good for your health.

Pair it with Spring Rolls for freshness or Broccoli Apple Salad for a crisp, sweet crunch on the side.

Every time I make this, the kitchen fills with the scent of toasted spices and herbs — cinnamon, star anise, and coriander dancing together in the steam. And every bowl is completely customizable, from herbs to heat level.

It’s the bowl I crave when I need comfort without compromise.

Why This Chicken Pho Has a Permanent Spot in My Kitchen?

Here’s what keeps me coming back to this recipe — and why I think you’ll love it just as much:

Deep, rich flavor without long hours: The charred onion, ginger, and whole spices create a beautifully layered broth — no need to simmer all day.
My ultimate clean-eating comfort food: It’s light, hydrating, and soothing — perfect when I want something nourishing but not heavy.
Endlessly customizable: I love switching between fresh or dried noodles and mixing up the toppings. It never feels repetitive.
Better than takeout (and cheaper too!): Making pho at home turned into a fun ritual — and it tastes fresher, more aromatic, and deeply satisfying.
Supports my wellness goals: With lean protein, minimal fat, and loads of herbs, it’s a go-to when I’m eating mindfully without sacrificing flavor.

Chicken Pho Soup Recipe

This Vietnamese Chicken Pho is a light, comforting soup with rich, aromatic broth, tender chicken, and rice noodles. Perfectly balanced and easy to make, it’s a wholesome favorite for any season.

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Prep Time 20

Cook Time 45

Total Time 1 5

Course Main Course

Cuisine Vietnamese

Servings 6

Calories 501 kcal

Equipment

Large soup pot or stockpot
Tongs
Strainer or fine-mesh sieve
Knife and chopping board
Ladle
Small skillet (for charring aromatics)
Bowls for serving

Ingredients

Charred aromatics:

1 tbsp oil vegetable or canola (or other plain oil)
2 onions halved (skin on fine)
5 cm/ 2″ piece of ginger sliced 0.75cm / 1/3″ thick (unpeeled)

Pho Soup Broth:

2 litres / 2 quarts water
1.5 kg / 3 lb chicken thighs bone in skin
1 small bunch coriander/cilantro
5 star anise pods
1 cinnamon stick
4 cloves
2 tsp fennel seeds
2 tsp coriander seeds
8 tsp fish sauce
6 tsp white sugar
3/4 tsp salt Cooking/kosher salt, or 1/2 tsp table salt

Noodle Bowls:

360 g / 13 oz dried rice noodles thin flat (or 600g fresh)
2 green onions stems finely sliced

Toppings – help yourself:

3 cups bean sprouts
1 small bunch EACH Thai Basil min, coriander/cilantro
2 limes cut into 4 wedges
Hoisin sauce
Sriracha
Red chillies finely sliced (optional)

Instructions

Heat oil and char onion and ginger in a skillet until well browned.
In a large pot, add water, chicken, charred aromatics, spices, fish sauce, sugar, and salt.
Bring to a boil, then simmer for 45 minutes.
Skim any foam and fat from the top while cooking.
Remove chicken, shred the meat, and discard bones and skin.
Strain broth and return to the pot to keep warm.
Cook noodles as per package instructions, then drain.
Assemble bowls with noodles, shredded chicken, hot broth, and desired toppings.

Nutrition Info:

Nutrition	Value
Calories	501kcal
Carbohydrates	87g
Protein	20g
Fat	8g
Sugar	9g
Sodium	1486mg

Next-Level Tips For Making The Best Chicken Pho!

Char well, not burnt: When charring your onions and ginger, go for a deep brown, almost black edge — it adds that signature smoky depth to the broth. Just don’t burn them completely, or it’ll turn bitter.
Simmer gently — never boil hard: A rolling boil can make your broth cloudy and harsh. Keep the heat low once it starts bubbling. You want a gentle simmer for the clearest, cleanest-tasting broth.
Don’t rush the spice bloom: Toasting your spices for just a minute in a dry pan before adding them to the pot can dramatically enhance their flavor. It wakes them up and infuses the broth faster.
Use skin-on, bone-in chicken for richness: Skin adds subtle fat, and bones give the broth body. You’ll strain it all later, so don’t shy away from these cuts — they’re the soul of a good pho.
Balance the broth at the end: Taste before serving and adjust with extra fish sauce, sugar, or a squeeze of lime. Pho should hit that sweet-savory-umami note, not just salty or spicy.
Layer your bowl smartly: Add herbs on top after ladling the hot broth — the steam will gently wilt them and bring out their aroma. Raw herbs underneath the noodles get lost in texture.