Lazy Rotisserie Chicken Pho
Lazy Rotisserie Chicken Pho
Ingredients
For the Broth
- 1 Kirkland Seasoned Rotisserie Chicken, meat shredded, carcass reserved for broth
- 1 white onion, peeled, halved; 1/4 thinly sliced for garnish
- 4 slices ginger, large
- 5 green onions, chopped into large pieces for broth, 2 tablespoons thinly sliced for garnish
- 1 chicken bouillon cube or pho spice packet, yellow foil-wrapped
- 12 cups water
For the Noodles
- 8 ounces rice noodles (banh pho), dried
For Serving
- 1/2 cup cilantro, fresh, chopped
- 1 cup bean sprouts, fresh
- Sriracha sauce, for serving, as needed
- Hoisin sauce, for serving, as needed
Instructions
- 1
Carefully remove the meat from the rotisserie chicken and shred it into bite-sized pieces. Store the shredded chicken in a container for later. Place the remaining chicken carcass, skin, and bones into a large stockpot.
⏱️ 15 min
- 2
Add 12 cups of water to the stockpot with the chicken carcass. Place the pot on a stove burner over high heat.
⏱️ 5 min
- 3
Peel and halve the white onion. Slice the large pieces of ginger. Place the onion halves and ginger slices on a wire rack set on a baking sheet. Roast in an air fryer or toaster oven until slightly charred and fragrant.
⏱️ 20 min•🌡️ 350
- 4
Transfer the roasted onion and ginger from the oven to the stockpot with the chicken carcass and water. Add the yellow foil-wrapped chicken bouillon cube or pho spice packet. Chop the green onions into large pieces and add them to the pot.
⏱️ 5 min
- 5
Bring the broth to a boil, then reduce the heat to low, cover the pot, and let it simmer to extract maximum flavor from the chicken bones and aromatics.
⏱️ 45 min
- 6
Once the broth has simmered, carefully strain it using a fine-mesh strainer or tongs to remove all solids (chicken bones, cooked onion, ginger, green onions), leaving behind a clear, flavorful broth. Discard the solids.
⏱️ 5 min
- 7
In a separate pot, bring a generous amount of water to a rolling boil. Add the dried rice noodles and cook according to package directions until tender, typically 5-8 minutes.
⏱️ 8 min
- 8
Drain the cooked noodles in a colander and rinse thoroughly with cold water to stop the cooking process and prevent sticking. Divide the rinsed noodles among four serving bowls.
⏱️ 2 min
- 9
Evenly distribute the shredded rotisserie chicken meat on top of the noodles in each bowl. Garnish with thinly sliced raw white onion, fresh chopped cilantro, and fresh bean sprouts.
⏱️ 5 min
- 10
Ladle the hot, prepared chicken broth over all the ingredients in each bowl. Serve immediately, allowing guests to drizzle Sriracha sauce and Hoisin sauce on top according to their preference.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Lazy Rotisserie Chicken Pho
Ingredients
For the Broth
- 1 Kirkland Seasoned Rotisserie Chicken, meat shredded, carcass reserved for broth
- 1 white onion, peeled, halved; 1/4 thinly sliced for garnish
- 4 slices ginger, large
- 5 green onions, chopped into large pieces for broth, 2 tablespoons thinly sliced for garnish
- 1 chicken bouillon cube or pho spice packet, yellow foil-wrapped
- 12 cups water
For the Noodles
- 8 ounces rice noodles (banh pho), dried
For Serving
- 1/2 cup cilantro, fresh, chopped
- 1 cup bean sprouts, fresh
- Sriracha sauce, for serving, as needed
- Hoisin sauce, for serving, as needed
Instructions
- 1
Carefully remove the meat from the rotisserie chicken and shred it into bite-sized pieces. Store the shredded chicken in a container for later. Place the remaining chicken carcass, skin, and bones into a large stockpot.
⏱️ 15 min - 2
Add 12 cups of water to the stockpot with the chicken carcass. Place the pot on a stove burner over high heat.
⏱️ 5 min - 3
Peel and halve the white onion. Slice the large pieces of ginger. Place the onion halves and ginger slices on a wire rack set on a baking sheet. Roast in an air fryer or toaster oven until slightly charred and fragrant.
⏱️ 20 min•🌡️ 350 - 4
Transfer the roasted onion and ginger from the oven to the stockpot with the chicken carcass and water. Add the yellow foil-wrapped chicken bouillon cube or pho spice packet. Chop the green onions into large pieces and add them to the pot.
⏱️ 5 min - 5
Bring the broth to a boil, then reduce the heat to low, cover the pot, and let it simmer to extract maximum flavor from the chicken bones and aromatics.
⏱️ 45 min - 6
Once the broth has simmered, carefully strain it using a fine-mesh strainer or tongs to remove all solids (chicken bones, cooked onion, ginger, green onions), leaving behind a clear, flavorful broth. Discard the solids.
⏱️ 5 min - 7
In a separate pot, bring a generous amount of water to a rolling boil. Add the dried rice noodles and cook according to package directions until tender, typically 5-8 minutes.
⏱️ 8 min - 8
Drain the cooked noodles in a colander and rinse thoroughly with cold water to stop the cooking process and prevent sticking. Divide the rinsed noodles among four serving bowls.
⏱️ 2 min - 9
Evenly distribute the shredded rotisserie chicken meat on top of the noodles in each bowl. Garnish with thinly sliced raw white onion, fresh chopped cilantro, and fresh bean sprouts.
⏱️ 5 min - 10
Ladle the hot, prepared chicken broth over all the ingredients in each bowl. Serve immediately, allowing guests to drizzle Sriracha sauce and Hoisin sauce on top according to their preference.
⏱️ 2 min