Chicken Soup with Pho noodles (Mexican Pho) Ingredients: * For the Soup Broth: * 2 tablespoons olive oil * 1 medium onion, finely chopped * 3 celery stalks, chopped * 2 medium carrot, peeled and chopped * 1 large zucchini chopped * 4 garlic cloves, minced * 1 tablespoon fresh ginger, minced (or 1 tsp dried ginger powder) * 1 tablespoon chicken bouillon (or to taste) * 1 tsp oregano * 1 tsp onion and garlic powder * 6 cups water * 2-3 boneless, skinless chicken breasts * Salt and pepper to taste * Pho Noodles: * 6 oz pho noodles (or rice noodles, if preferred) * Garnishes: * Fresh cilantro leaves, chopped * Green onions (scallions), chopped * Salsa Macha (store-bought or homemade) Instructions: 1. Prepare the Broth:
Heat olive oil in a large pot over medium heat. Add onion, celery, and carrot; sauté for 5-7 minutes until softened. Add garlic and ginger, cook for 1-2 minutes until fragrant. 2. Cook the Chicken:
Pour in water and chicken bouillon, stir to dissolve. Add chicken breasts, bring to a simmer, and cook for 15-20 minutes until chicken is cooked through. Remove chicken, shred it, and set aside. 3. Cook the Pho Noodles:
Cook pho noodles according to package instructions. Drain and set aside. 4. Finish the Soup:
Return shredded chicken to the pot, add zucchini, and simmer for 5 minutes. Adjust seasoning with salt and pepper. 5. Assemble the Soup:
Divide pho noodles between bowls. Ladle soup over noodles and top with cilantro, green onions, and a drizzle of salsa macha. 6. Serve:
Serve hot and enjoy the vibrant flavors of your Mexican-style pho!
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