Vietnamese Inspired Chicken Soup


The weather finally dipped🥶 here in SoCal and it’s finally feeling like soup season!🍲

Living in Orange County means Travis and so get to visit little Saigon & enjoy amazing Vietnamese cuisine😍.  In the colder months, there is something so comforting about a warm bowl of chicken or veggie pho. Do you agree?

The spices are key for getting the flavorful aromatic broth and antioxidant benefits that come with them. Cinnamon is naturally antimicrobial and cardamom has immune-boosting benefits too.

When I do occasionally meal prep a whole roasted chicken, I like to use the entire thing (no wasting here!), which includes the bones.

They’re a good source of calcium and phosphorus, along with sodium, magnesium, and other trace minerals.

Bone broth also has been shown to have anti-inflammatory benefits and can even decrease symptoms for those with ulcerative colitis (UC).

I used @kettleandfire turmeric bone broth for added flavor and protein. Use discount code KA365569 for 25% off

Here’s what you’ll need:

  • Yields 3-4 servings
  • 1 whole chicken, cooked (meat and skin mostly removed aside from 1/4th chicken breast)
  • 4 cups kettle and fire turmeric bone broth
  • 2 cups water
  • 1/2 onion, cubed
  • 2 garlic cloves, smashed
  • Pho spice pack (these can be purchased at Vietnamese supermarkets or online)
  • 1-2 cinnamon sticks
  • 1 tsp black peppercorns
  • 1 tsp ground ginger
  • 1/2 tsp Himalayan salt
  • 1 1/2 tbsp date or brown sugar
  • 1 tsp fish sauce (optional)
  • 1 cup mushrooms, sliced (I used mini Bellas but any mushroom will work)
  • Herbs: Thai basil., cilantro
  • 1 serrano pepper sliced thinly
  • 1 lime quartered


  1. In an instapot set to brown/saute.
  2. Add avocado oil to coat the bottom of the bowl and sautee onion and garlic until fragrant and caramelized slightly.
  3. Add whole spices to a spice bag and add to the onion mixture, along with the pho packet.
  4. Add broth, water, ginger, and salt.
  5. Add chicken bones and cook on high for 15 minutes.
  6. While the soup is cooking, boil rice noodles according to the package instructions. Drain and rinse noodles.
  7. When the soup is done, strain in cheesecloth to collect the chicken and allow the broth to drain into a large bowl.
  8. When the chicken is cooled enough to handle, separate the chicken meat and shred it into small pieces.
  9. When ready to assemble, add mushrooms, broth, noodles, chicken, herbs, peppers, and lime to each bowl.
  10. Enjoy!


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