September 4th
 

theresa albert - my friend in food

 

Vietnamese Pho Soup

five spice

Our Five Spice Chicken Legs come with loads of flavor already but any leftover chicken on the bone can be turned into a Vietnamese style soup.  A perfect all season meal because it is warm and yet bright and fresh with herbs. Nothing like a simple one pot meal to make dinner time a snap!

1 carton low sodium chicken broth

4 cups water

2 inch knob fresh ginger, halved

4-6 cooked, reserved Five Spice Chicken legs (or other)

2-3 cups rice vermicelli

1 cup frozen green peas

2-4 tbsp  fresh basil or mint , chopped

1-2 cups bean sprouts

Lime wedges

Stovetop method:

Empty chicken broth and 4 cups of water into pot, add 2 inch knob of ginger, cut in half, add 4-6  cooked chicken legs and turn on high for one hour, keep covered. (if you are starting with any other chicken, just add a teaspoon of five spice powder to the broth for flavor) Remove chicken and let cool just so you can slide meat from the bones, break into smaller pieces, and add back to the broth. Discard ginger. Add 2 handfuls of rice vermicelli and let simmer on high until soft, about 3 minutes. Stir in peas and serve with a platter of fresh basil or mint, bean sprouts and lime wedges.

Slow cooker method:

Empty chicken broth and water into pot, add 2 inch knob of ginger. Add 4-6 thawed chicken legs and turn on high for one hour. Turn down to low and let simmer 4-10 hours.  Remove chicken and let cool just so you can slide meat from the bones, break into smaller pieces, and add back to the broth. Discard ginger. Add 2 handfuls of rice vermicelli and let simmer on high until soft, about 30 minutes.  Stir in peas and serve, topped with fresh basil or mint, bean sprouts and lime wedges.

Theresa Albert

Theresa Albert

I love food, try to watch my weight, know more than I want to about healthy living (sometimes I wish I knew less so I wouldn’t feel so guilty when I stumble), am a daughter, sister, friend, mom and wife who worries and scurries the meals onto the table. It is for all these reasons that I completed my nutrition, RNCP designation, wrote my book, hosted my Food Network show, consult with food companies to urge them to get it right (or at least better), constantly write about it, research it, all of this so I can cut through the nutrition and food “news” clutter. Happy to share with friends!

 

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