Crock-Pot Chicken Pho
This soup is perfect for that cold or rainy day OR if you feel a cold coming on. It is filed with nutrients like ginger that help heal.
2 chicken breasts —season each side with a little bit of onion and garlic powder!
1 package of rice noodles
3 garlic cloves
2 tbsp chili sambal for spicy—reduce as needed!
1 cinnamon stick
A few slices of ginger— about 1.5 inch (peeled)
8 cups of chicken broth OR 8 cups water + 3 tbsp organic better than bouillon
1 c mushrooms
Kale/Bok Choy/Spinach *optional
Add a few black peppercorns if you have them!
Salt and pepper to taste
Place chicken and all of the spices in crockpot. Pour broth over the chicken! Let it cook on low for 8 hours. Remove chicken from crockpot and shred with a fork! Cover with foil and set aside. Remove spices from the broth. Add noodles 30 minutes before desired serving time!
Place chicken in bowl—add broth and noodles over the chicken. I like to control the amount of chicken and thats why I do it this way! You can always add chicken back to crockpot with the noodles—up to you! Top with cilantro, sriracha, sliced jalapeños, bean sprouts, shredded carrots!?