Slow-Cooker Rotisserie Chicken Pho Ga
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!)
Servings 4 –6
FOR THE SLOW-COOKER ROTISSERIE CHICKEN BROTH
- 1 rotisserie chicken carcass (with juice from the container)
- 1/4 cup dried shiitake mushrooms (optional)
- 2 lemongrass stalks minced (tender inner portion only)
- 2 tbsp ginger root peeled and cut into slices
- 5 star anise seeds
- 1 tbsp allspice berries
- 1 onion halved
- 3 garlic cloves
- 2 cups chicken broth (or substitute a bouillon cube)
- 1 kaffir leaf (a.k.a. lime leaf; optional)
FOR THE SLOW-COOKER ROTISSERIE CHICKEN PHO SOUP
- 6 cups chicken broth (strained and degreased, from above)
- 1/2 large onion sliced into thin quarter rings
- 3 tbsp cilantro stems (chopped; optional)
- 2 cups cooked rotisserie chicken
- 16 oz pho rice noodles (I like medium-sized noodles)
FOR THE NUOC CHAM (optional; see Recipe Note #1)
- 1/4 cup fish sauce
- 4 tbsp fresh lime juice
- 1/2 cup water
- 1/2 tbsp chili-garlic sauce
- 2 garlic cloves finely minced
- 1 tbsp sugar
- 1 cup cilantro chopped
- 1 cup Thai basil leaves (leave whole; tear over soup when ready to eat)
- 1 cup scallions sliced
- 2 limes cut into wedges
- 1 jalapeno thinly 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.)