Shiitake Mushroom Roast Chicken Pho

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Authentic Vietnamese pho is SO worth making at home for a date night and makes tons of awesome leftovers! Top these stunner bowls of shiitake mushroom roast chicken pho with all your favorite pho add-ons.

Prep Time 1

Cook Time 4

Total Time 5

Servings servings

Calories 446kcal

Ingredients

Roast Chicken

1 whole (5 lb) chicken, neck removed and discarded
1 tablespoon coconut sugar (or brown sugar)
2 teaspoons salt
1 teaspoon onion powder
1 teaspoon ground thyme
1 cup chicken broth

Pho Broth

Bones and carcass from roast chicken
Cold water
3 medium carrots, peeled and cut into large chunks
1 medium onion, cut into large chunks
3 stalks celery, cut into large chunks
4 cloves garlic
Salt and pepper to taste

Pho Soup

2 cups shiitake mushrooms, thinly sliced
2 tablespoons vegetable oil
4 cloves garlic, minced
12 oz rice noodles, cooked according to package instructions and kept warm
Prepared roast chicken (from recipe above)
Prepared broth (from recipe above)
Green onions, bean sprouts, jalapenos, and lime wedges for topping

Instructions

Roast Chicken

Pat chicken dry with paper towels and place breast-side up on a rack in a roaster pan. Tuck wings underneath bird and tie legs together.
In a small bowl, combine sugar, salt, onion powder, and thyme. Rub all over chicken. Pour chicken broth in the bottom of pan.
Roast chicken at 425F 25 minutes, then reduce heat and bake at 325F 1-1/2 to 2 hours until chicken registers 165F. Cover chicken loosely with foil and let rest 30 minutes.
Once chicken has rested, carve the meat from the bones, cutting the meat into thin pieces. Set meat aside and place bones and carcass in a large stockpot.

Pho Broth

Cover bones and carcass with cold water and add carrots, onion, celery, and garlic. Bring to a simmer over medium-high heat, then reduce heat to medium and let simmer at least 2 hours until broth is clear and flavorful.
Strain broth, discarding bones and vegetables. Transfer broth back to pot and season with salt and pepper to taste. Add roast chicken to broth and keep warm.

Pho Soup

In a medium skillet over medium-high heat, saute shiitake mushrooms in oil until tender. Add garlic and saute 1 minute until fragrant.
Divide warm rice noodles and shiitake mushrooms between serving bowls. Ladle chicken broth on top of noodles. Top pho bowls with green onions, bean sprouts, and jalapenos. Squeeze lime wedges on top. Serve pho immediately and enjoy!

Nutrition