Bone Broth Pho Chicken Soup
Through a lot of trial and error, I finally got my own pho soup recipe just right. It is seriously mind-numbingly delicious, and has lots of health benefits! I love to make it in huge batches and freeze for later.
Ingredients
- 1 large whole organic free-range chicken we use Butcher Box meat
- 2 cloves garlic peeled and sliced
- 2 Tbsp apple cider vinegar
- 1 medium sweet onion
- 3- inch chunk of ginger sliced
- ½ bunch organic cilantro chopped with the stems trimmed off and set aside
- 2 Tbsp whole coriander seeds
- 1 tsp whole cloves
- 1 tsp anise seed
- 2 tablespoons coconut sugar
- 4 tablespoons fish sauce
- 1 bag kelp noodles
- 1 bunch organic basil
- 1-2 cups organic bean sprouts
- 4 organic red Fresnos sliced thin
- Chili sauce to taste preference
- 2 limes cut into wedges
Instructions
- In a crockpot, add the chicken and cover with filtered water until the chicken is submerged.
- Turn on high and cook 4-6 hours, until a meat thermometer reads 180°F when inserted into the chicken.
- Remove chicken from crockpot but do NOT dump the water.
- Place chicken on a baking sheet and clean off the meat.
- Put the chicken meat in a container in the fridge for later.
- Add the bones, skin, and carcass back into the crockpot.
- Add water to 1.5″ from the top and add apple cider vinegar and garlic (this is essential because the AVC pulls nutrients from the bones and deposits them into the broth, do not omit this step!).
- Cook on low for 12-24 hours, longer is better to get a mineral-rich broth.
- During the last hour of cooking add the onion, ginger, cilantro stems, and spices.
- Cook for one more hour.
- Strain the broth using a metal mesh strainer inside of a large cooking bowl, toss the carcass and spices.
- Wash out the crockpot, there might be a layer of scum around the top.
- Back into the crockpot add the broth, cooked chicken from the fridge, coconut sugar, fish sauce, chopped cilantro leaves, and kelp noodles.
- Heat on low until it reaches the temperature you desire.
- To serve, garnish with basil leaves, bean sprouts, Fresnos, chili sauce, and lime wedges.
Notes
I make large batches of the spiced broth and freeze it in large mason jars, leaving 2″ headroom in the jars to allow for expansion when it freezes. Then, when I want this soup, all I have to do is heat it up, add chicken and the garnishes and we are ready to eat!