Slow-Cooker Rotisserie Chicken Pho Ga makes the most of your rotisserie chicken, whether store-bought or homemade. The stock becomes more rich the longer it simmers: I've even gone as long as 48 hours! (Just make sure to check that your slow-cooker will stay on that long!)
6cupschicken broth(strained and degreased, from above)
1/2large onionsliced into thin quarter rings
3tbspcilantro stems(chopped; optional)
2cupscooked rotisserie chicken
16ozpho rice noodles(I like medium-sized noodles)
FOR THE NUOC CHAM (optional; see Recipe Note #1)
4tbspfresh lime juice
2garlic clovesfinely minced
1cupThai basil leaves(leave whole; tear over soup when ready to eat)
2limescut into wedges
1jalapenothinly sliced (seeded if you want less heat)
nuoc cham(see Recipe Note #1)
MAKING THE BROTH
Place chicken carcass into slow-cooker with remaining chicken broth ingredients. Carefully fill rotisserie chicken container with warm water and pour into slow-cooker. Repeat enough times to completely cover the carcass. Set slow-cooker on low for a minimum of 8 hours and up to 24.
Fish out chicken bones and any large solids with a skimmer; discard. Strain the broth through a fine-mesh strainer. Degrease the broth (see Recipe Note #1). Refrigerate, or proceed to the next step.
FINISHING THE SOUP
Heat the degreased chicken broth in a stockpot with the sliced onions and cilantro stems. Simmer for 30 minutes.
Meanwhile, prepare the garnishes and bring the water for the pho noodles to a boil. Cook the noodles according to package instructions. Drain.
Mix the ingredients for the nuoc cham in a jar. Shake to combine.
5–8 minutes before serving, add the cooked chicken to the simmering broth to heat through. Serve soup with noodles and garnishes to taste.
If you hate the very idea of fish sauce, skip it and squeeze lime over the soup. Add a splash of tamari for more umami and salt.
To degrease the broth, you can either run it through a fat separator or cool the broth, and then refrigerate overnight. The next day, you can scrape or skim the fat from the top of the broth.
Freeze any leftover broth in air-tight freezer containers for up to 3 months. (Be sure to leave about an inch of space between the surface of the broth and the lid.)