Pho-Inspired Slow Cooker Chicken Noodle Soup

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A comforting bowl of slow-cooked chicken broth infused with traditional Vietnamese spices, served with rice noodles and fresh herbs. This Vietnamese-inspired chicken recipe, ready in about 440 minutes, pairs bone-in chicken thighs, onion, ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 420 min Serves 4 Vietnamese cuisine 320 cal/serving

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Ingredients

4 pieces, skin removed bone-in chicken thighs
1 large, halved onion
3-inch piece, sliced ginger
3 whole star anise
1 large cinnamon stick
4 whole cloves
4 tbsp fish sauce
10 cups water
8 oz rice noodles (banh pho)
1 cup bean sprouts
1/2 cup fresh Thai basil
1/4 cup chopped fresh cilantro
4 lime wedges
1/4 cup, optional jalapeño slices

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Instructions

Step 1: Place 4 bone-in chicken thighs, 1 large halved onion, and 3-inch sliced ginger in a slow cooker. Add 3 star anise, 1 large cinnamon stick, 4 whole cloves, and 10 cups water. Cover and cook on low for 6-8 hours until chicken is tender.
Step 2: Remove chicken and strain broth through a fine sieve into a large pot. Discard solids. Add 4 tbsp fish sauce to the broth and keep warm over low heat.
Step 3: Meanwhile, soak 8 oz rice noodles in warm water for 20 minutes until pliable, then drain.
Step 4: Shred the cooked chicken meat and discard bones. Divide noodles and shredded chicken among 4 bowls.
Step 5: Ladle hot broth over noodles and chicken until heated through. Top each bowl with 1/4 cup bean sprouts, 2 tbsp fresh Thai basil leaves, 1 tbsp chopped cilantro, a few jalapeño slices if desired, and a lime wedge to squeeze.