Fake Chicken Pho

Fake Chicken Pho

adapted from Rachael Ray in Season

Since moving to Philadelphia, one of my son's favorite food is Pho. Traditional Vietnamese Pho takes hours to make. This can be made in about 30 minutes. 

The carbs are also reduced by replacing half of the traditional rice noodles with spiralized zucchini.

Makes 4 servings                                                    6 WW Blue points / serving

8 oz. thin, flat rice noodles

2 large poached chicken breasts, leftover cooked chicken or rotisserie chicken, thinly sliced

1 inch cinnamon stick

3 star anise pods

1/8 tsp. rounded ground cardamom

2 quarts homemade chicken stock or canned broth

2 inch piece of ginger, peeled and cut into matchstick size pieces

1 bunch of scallions, trimmed and sliced on a bias

2 Tbsp. soy sauce

Hoisin sauce or Sriracha (optional) for drizzling

Thinly sliced jalapenos, julienned basil, cilantro leaves and bean sprouts for garnish

1. In a large bowl, soak the noodles in warm water until pliable, 15-20 minutes.
2. Drain and rinse under cold water; Drain well; Return to the bowl.
3. In a large pot, toast the spices, stirring frequently until aromatic, about 2 minutes.
4. Add the stock, ginger and garlic; Bring to a boil; Cook until the stock is infused, about 5 minutes.
5. Strain the broth into the bowl with the noodles. Discard the solids.
6. Return the broth and noodles to the pot; Add the zucchini, scallions and soy sauce; Simmer until scallions wilt and the zucchini is cooked, about 2 - 3 minutes.
7. Use tongs to divide the noodles and zoodles among bowl. Top with chicken.
8. Divide the broth among the bowls.
9. Serve allowing individuals to garnish their plates and add hoisin sauce and /or sriracha as desired.

Enjoy!

Chicken & Vegetable Soup

Chicken & Vegetable Soup

adapted from The Chew

This soup is made from a wonderfully flavorful broth base.

Makes 4 servings                                                     2 WW Blue points / serving

Broth

8 cups homemade chicken stock or canned low-sodium broth

1 carrot, peeled and cut into 2 inch pieces

1/2 onion, peeled and cut in half

1 cinnamon stick

1 1/2 tsp. Kosher salt

1 tsp. black peppercorns

1 tsp. dried orange zest

Soup

2 cups shredded poached chicken, rotisserie chicken or leftover chicken

Cooking spray

1 large carrot, diced

1 stalk celery, diced

1/2 onion, diced 

2 cups fresh spinach

1/2 jalapeno, seeds & ribs removed, thinly sliced

1/4 cup uncooked soup shell pasta, orzo or other small pasta

1. Combine the stock, carrot, onion, cinnamon stick, salt, peppercorns and orange zest in a soup pot; Simmer until reduced by half, about 1 hour.
2. Strain the broth and discard the solids; set aside.
3. Meanwhile, bring a pot of salted water to a boil; add the pasta and for 2 minutes less than recommended package directions; set aside
4. Whip out the pan; coat with cooking spray and sauté the diced carrot, celery and onion, until tender crisp, about 5 minutes.
5. Return the broth to the pot and bring to a boil; cook over medium heat until the vegetables are tender, about 5-10 minutes.
6. Add the chicken, spinach, jalapeno and cooked pasta; return to a boil, reduce heat and cook about 2-5 minutes or until the pasta is cooked through.

Enjoy!