EASY Chicken Noodle Soup | Instant Pot Vietnamese Pho | Noni's Kitchen | Urdu Recipe

rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: egg noodles

Zucchini noodles are lower in carbs, while egg noodles are often less expensive.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a common substitute for those avoiding fish.

cilantro

🥗Healthier: parsley

💰Cheaper: spinach

Parsley offers a similar flavor profile, while spinach is budget-friendly.

chicken

🥗Healthier: tofu

💰Cheaper: canned chicken

Tofu provides a plant-based option, while canned chicken is often less expensive.

Start by introducing the recipe and ingredients for the chicken noodle soup.

Prepare the ingredients: take a whole chicken, ginger, onion, salt, brown sugar, cinnamon sticks, and star anise. Optionally, you can use soy sauce.

Roast the cinnamon sticks and star anise along with the onion until fragrant.

Place the whole chicken in the Instant Pot.

Add water to the Instant Pot along with the ginger and salt. Use 1 tablespoon of salt and adjust to taste.

Add 1 teaspoon of brown sugar to the pot.

Seal the Instant Pot and cook under pressure for 15 minutes.

After cooking, cool the chicken quickly by placing it in cold water with ice cubes to stop the cooking process.

Remove the chicken from the pot and shred the meat, discarding the bones.

Add 2 teaspoons of fennel seeds to the broth and simmer.

Add the roasted spices and onion back into the broth.

Prepare garnishes: chop carrots, green onions, red chili, and coriander.

Soak rice noodles in cold water to soften them before adding to the soup.

In a bowl, place the softened rice noodles, followed by the shredded chicken and hot broth.

Top with garnishes: carrots, green onions, red chili, coriander, and fried onions.

Add chili sauce to taste, adjusting the spice level as desired.

Serve the soup hot, optionally with lemon on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens