Rotisserie Chicken Pho

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This Rotisserie Chicken Pho is a warm, comforting twist on the traditional Vietnamese noodle soup. With a rich, aromatic broth layered with spices and herbs, tender shreds of store-bought rotisserie chicken, and silky rice noodles, it’s the perfect shortcut meal that doesn’t sacrifice flavor. Brightened up with fresh lime, cilantro, scallions, and a hit of chili, each spoonful offers depth and freshness in perfect harmony.

What makes this pho recipe stand out is its incredible speed and ease. Instead of simmering bones for hours, you use a pre-cooked rotisserie chicken to create a deeply flavorful broth in a fraction of the time. It’s the ideal go-to for weeknight dinners, lazy weekends, or when you need a little comfort in a bowl—without a full-day commitment in the kitchen.

Why You’ll Love This Rotisserie Chicken Pho

• Quick and easy with a homemade taste
• Uses a store-bought rotisserie chicken to save time
• Deep, spiced broth ready in under an hour
• Customizable toppings for every palate
• Light, nutritious, and incredibly satisfying

Preparation Phase & Tools to Use

To prepare Rotisserie Chicken Pho, having the right tools on hand makes all the difference. A large soup pot or Dutch oven is essential for building the broth and simmering ingredients evenly. A fine-mesh strainer helps clarify the broth by removing solids and bits after simmering. Tongs are useful for handling the chicken without mess. You’ll also need a sharp knife and cutting board for prepping aromatics and herbs, and a medium saucepan for boiling the rice noodles separately. Bowls for serving should be wide and deep to accommodate the noodles, broth, and toppings beautifully.

Preparation Tips

To elevate your pho, lightly toast the spices (like star anise and cloves) in the pot before adding liquids to release their full fragrance. If time allows, simmer the broth a little longer for a more concentrated flavor. When slicing the rotisserie chicken, remove the skin and shred the meat just before adding it to bowls so it stays juicy. Always prepare your herbs and toppings fresh—adding them just before serving to keep their brightness and texture. And don’t forget the squeeze of lime; it adds a perfect finishing zing that pulls all the flavors together.

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Ingredients for this Rotisserie Chicken Pho

For the Broth:

• 1 store-bought rotisserie chicken (meat removed, bones reserved)
• 8 cups low-sodium chicken broth
• 2 cups water
• 1 onion, halved
• 1 thumb-sized piece of ginger, sliced
• 3 star anise pods
• 4 whole cloves
• 1 cinnamon stick
• 1 tablespoon coriander seeds
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce (optional, for added depth)
• 1 teaspoon sugar
• Salt to taste

For the Noodles & Toppings:

• 8 oz dried rice noodles (pho-style or thin rice vermicelli)
• Cooked rotisserie chicken, shredded
• 1 cup fresh cilantro leaves
• 1 cup Thai basil or regular basil (optional)
• 1 cup bean sprouts
• 1-2 limes, cut into wedges
• 2 scallions, thinly sliced
• 1 small jalapeño or chili pepper, thinly sliced (optional)
• Hoisin sauce and sriracha for serving (optional)

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Step 1: Build the Broth Base

Place the chicken bones in a large soup pot or Dutch oven. Add the chicken broth, water, halved onion, ginger slices, star anise, cloves, cinnamon stick, and coriander seeds. Bring to a boil over high heat, then lower to a gentle simmer. Simmer uncovered for 30-45 minutes to extract the flavors.

Step 2: Strain and Season the Broth

Once the broth is rich and aromatic, strain it through a fine-mesh sieve into a clean pot, discarding solids. Stir in the fish sauce, soy sauce (if using), sugar, and a pinch of salt. Let the broth simmer on low while you prep the noodles and toppings.

Step 3: Prepare the Noodles

In a separate pot, bring water to a boil. Add the dried rice noodles and cook according to package instructions until tender but not mushy (usually 4–6 minutes). Drain and rinse under cool water to stop the cooking process. Set aside.

Step 4: Assemble the Bowls

Divide the cooked noodles among serving bowls. Top with shredded rotisserie chicken. Ladle the hot broth over the noodles and chicken to warm them through.

Step 5: Add Toppings and Serve

Garnish each bowl with fresh cilantro, scallions, lime wedges, bean sprouts, basil, and chili slices if desired. Serve hoisin sauce and sriracha on the side for extra flavor. Enjoy hot!

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Notes

This Rotisserie Chicken Pho is a fantastic shortcut recipe for anyone craving authentic Vietnamese flavors without the time commitment. Using a pre-cooked chicken not only saves hours but also adds a savory richness to the broth. For even more depth, feel free to roast the onion and ginger before adding them to the pot. Pho is highly customizable, so adjust the toppings and spice level to suit your taste.

Watch Out for These Mistakes While Cooking

• Skipping the toasting step for spices: Toasting the spices in a dry pot before adding liquid releases their essential oils, intensifying the flavor.
• Overcooking the noodles: Rice noodles cook quickly and can turn mushy fast. Always follow the timing instructions and rinse with cold water immediately.
• Using too much fish sauce: A little goes a long way. Add gradually and taste as you go.
• Not straining the broth: Leaving solids like bones and spices in the broth can result in a gritty texture and overpowering flavors.
• Adding toppings too early: Herbs and fresh garnishes should be added right before serving to preserve their vibrancy and crunch.

Storage Instructions

Store leftover broth separately from the noodles and toppings. The broth will keep in the refrigerator for up to 4 days or can be frozen for up to 3 months. Noodles should be stored in an airtight container and eaten within 2 days. Reheat broth on the stovetop until simmering, and pour it over the noodles and fresh toppings when ready to serve. Do not microwave assembled bowls, as the herbs and sprouts will wilt.

Estimated Nutrition

Per Serving (approx. based on 4 servings):

• Calories: 390 kcal
• Protein: 30g
• Fat: 10g
• Saturated Fat: 2.5g
• Carbohydrates: 45g
• Sugar: 4g
• Fiber: 2g
• Sodium: 920mg
• Cholesterol: 65mg

Frequently Asked Questions

Can I use homemade chicken instead of rotisserie?

Absolutely. If you have leftover cooked chicken or prefer to poach chicken breasts, that works just as well.

What if I don’t have all the spices?

You can simplify the broth with just star anise and cinnamon, but using the full spice mix provides a more authentic pho flavor.

Can I make this pho vegetarian?

Yes! Substitute vegetable broth and use tofu or mushrooms instead of chicken. Skip the fish sauce or use a vegetarian version.

How spicy is this dish?

The base pho is not spicy. You control the heat level by adding chili slices or sriracha to individual bowls.

Can I make this ahead of time?

Yes. Make the broth in advance and store it. Assemble the bowls fresh when ready to eat.

What type of noodles should I use?

Flat rice noodles are traditional for pho, but thin rice vermicelli also works well.

Is fish sauce necessary?

It adds umami and authenticity, but you can reduce the amount or use soy sauce if preferred.

How can I deepen the flavor of the broth?

Roast the onion and ginger under a broiler for a few minutes before simmering. It adds a rich, smoky layer to the broth.

Conclusion

Rotisserie Chicken Pho is your new go-to comfort meal—rich, flavorful, and fast. It brings together the fragrant essence of Vietnamese cuisine with the convenience of supermarket staples. Whether you’re new to pho or a seasoned noodle soup lover, this shortcut version will leave you deeply satisfied, with fewer dishes and more time to enjoy every warming bite.

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