A delicious blend of rich broth, noodles and chicken all cooked up in your slow cooker or stove top. Either way you will love this super easy deep flavored soup!
Remove stems from shiitake mushrooms and toss into slow cooker or soup pot if cooking stove top. Slice the remaining mushroom caps and store in refrigerator until later.
Add skinless bone in thighs to the pot, along with next 8 remaining ingredients EXCEPT THE NOODLES and sliced mushroom caps.
Slow cooker : cook on low 6-7 hours or high for 3-4 hours.
Stove top: simmer for 2 hours making sure the chicken is cooked through and vegetables are tender. The longer you simmer the better your broth!
Remove chicken and set aside. Strain remaining broth mixture through a fine-mesh sieve lined with cheesecloth into a large soup pot or dutch oven. Place on stove and bring to a simmer.
Add noodles and mushrooms. Cook until noodles are tender about 4-6 minutes.
While noodles are cooking, remove chicken from bone and shred. Stir chicken into hot broth with noodles and mushrooms.
Serve in large bowls topped with a variety of condiments such as sliced lime wedges, sliced peppers, cilantro and green onion
Notes to make Easy Chicken Pho!
Use a slow cooker or stove top methods. See recipe card for cook times.
Use bone in skinless chicken thighs.
Strain broth through cheesecloth to get clear and authentic looking broth.
Use low sodium chicken and beef stock. You can add your own salt in later if you prefer.
Substitute crimini mushrooms for the shiitake if desired.
Serve with a plethora of condiments for a colorful Pho!