Cindy’s Chicken Pho _lowres

Advocate staff photo by PATRICK DENNIS -- Cindy's Chicken Pho


Cindy’s Chicken Pho

Serves 4. Recipe is by Cindy Leopold and adapted by Julie Kay.

2 boneless, skinless chicken breasts or thighs, cut into cubes

2 tablespoons olive oil

1 stalk celery, chopped

2 green onions, chopped

1 carrot, chopped

3 green onions, chopped

6 cups chicken broth

2 tablespoons fish sauce

4 cloves garlic, minced

1 teaspoon powdered ginger

1 cup chopped cabbage

1 cup bean sprouts

1 teaspoon sesame oil

6 ounces Ramen noodles

1. Put chicken cubes into skillet on stove-top with olive oil and brown over medium-high heat. Add in celery, two green onions, and the carrot.

2. When heated through and chicken is browned, put the mixture into slow cooker with the remaining green onions, chicken broth, fish sauce, garlic, ginger, cabbage and bean sprouts.

3. Cook on Low for 6 to 8 hours, adding sesame oil at the end. Just before mixture is done, break Ramen noodles into chunks and boil on stove-top.

4. Place noodles in individual bowls and spoon slow-cooked soup on top.