Chicken Pho

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Chicken breast

  Broilers or fryers, meat only, raw

  6 breast fillet or 708g

• Chicken broth

  Soup, canned, less/reduced sodium

  12 cup or 2.88kg

• Ginger root

  Raw

  1 tsp or 2g

• Rice noodles

  Dry

  16 oz or 454g

• Fresh cilantro

  Coriander leaves, raw

  2 cup or 32g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 cup, chopped or 200g

Directions

1. Heat a sauté pan over medium-high heat. Once hot, add the olive oil and cook the chicken breasts for 7-10 minutes per side, or until the internal temperature reaches 165°F.
2. Shred the cooked chicken, cover with foil to keep warm, and set aside.
3. While the chicken is cooking, in a dutch oven or equivalent, heat the chicken broth over high heat until boiling. Add the ground ginger and stir.
4. In a separate pot, cook the rice noodles according to the package directions.
5. To serve, layer each bowl with cooked noodles, shredded chicken, chopped cilantro, and chopped scallions.
6. Ladle the hot ginger-infused chicken broth over the layers in each bowl. Serve and enjoy!