Gluten-Free Pho Chicken Soup

Warm, aromatic, and naturally gluten-free, this Pho Chicken Soup is a soul-soothing bowl of Vietnamese goodness made right in your kitchen. Packed with tender shredded chicken, gluten-free rice noodles, and an intoxicatingly fragrant broth infused with ginger, star anise, cinnamon, and cloves, this recipe delivers all the classic flavors of pho without the gluten. The broth is slow-simmered to perfection, while fresh garnishes like cilantro, basil, bean sprouts, and jalapeño add vibrant color and texture. Perfect for cozy nights or an impressive dinner, this gluten-free pho is a must-try for noodle soup lovers craving an authentic and allergen-friendly twist.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 600 g Chicken thighs
• 8 cups Gluten-free chicken broth
• 250 g Rice noodles (pho noodles)
• 1 2-inch piece Ginger
• 1 large Yellow onion
• 1 Cinnamon stick
• 3 Star anise
• 4 Cloves
• 3 tablespoons Fish sauce
• 1 tablespoon Sugar
• 1 teaspoon Salt
• 1 teaspoon Black peppercorns
• 200 g Bean sprouts
• 0.5 cup Fresh cilantro
• 0.5 cup Fresh basil
• 1 Lime
• 2 Green onions
• 1 Jalapeño

Directions

Step 1

Begin by charring the ginger and onion. Peel the ginger and slice it in half lengthwise. Cut the onion in half, keeping the peel on. Place both the ginger and onion directly on a gas burner until they are nicely charred. Alternatively, you can broil them in the oven for about 6-8 minutes. Set aside.

Step 2

In a large pot, add the chicken thighs and pour in the gluten-free chicken broth. Add the charred ginger and onion to the pot.

Step 3

Introduce the spices by adding the cinnamon stick, star anise, cloves, and black peppercorns to the pot.

Step 4

Bring the broth to a gentle boil over medium-high heat, then reduce to a simmer. Allow it to simmer for around 60-90 minutes. Skim any impurities that may rise to the top of the broth.

Step 5

After simmering, remove the chicken thighs and set them aside to cool slightly. Once cool, shred the chicken, discarding any skin or bones.

Step 6

Strain the broth through a fine mesh sieve to remove solids and return the clear broth to the pot.

Step 7

Season the soup with fish sauce, sugar, and salt. Adjust the flavoring as needed.

Step 8

Cook the rice noodles separately by following package instructions. Once cooked, drain and rinse them under cold water to stop the cooking process.

Step 9

Prepare the garnishes: thinly slice the green onions and the jalapeño, chop the cilantro and basil, cut the lime into wedges, and rinse the bean sprouts.

Step 10

To assemble, place a portion of cooked rice noodles into each serving bowl. Top with shredded chicken and ladle the hot broth over it.

Step 11

Garnish with bean sprouts, cilantro, basil, green onions, sliced jalapeños, and a lime wedge for squeezing over the soup.

Step 12

Serve immediately, allowing guests to customize their bowls with additional garnishes and sauces if desired.

Nutrition Facts

Serving size	3390.9 grams (3390.9g)

Amount per serving	% Daily Value*
Calories	1986

Total Fat 75.50g	97%
Saturated Fat 19.70g	99%
Polyunsaturated Fat 0.20g
Cholesterol 564mg	188%
Sodium 13572mg	590%
Total Carbohydrate 144.10g	52%
Dietary Fiber 20.10g	72%
Total Sugars 33.20g
Protein 184.40g	369%

Vitamin D 42IU	210%
Calcium 481mg	37%
Iron 18mg	98%
Potassium 3162mg	67%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.1%

Protein: 37.0%

Carbs: 28.9%