Ingredients
6 boneless, skinless chicken thighs
1 tablespoon vegetable oil
5 cups chicken broth
4 cups water
1 onion, quartered
4-inch piece fresh ginger, sliced
2 cinnamon sticks
5 star anise pods
1/4 cup fish sauce
1 tablespoon brown sugar
1/4 teaspoon black pepper
12 oz rice noodles
Scallions, sliced
Fresh cilantro and Thai basil, chopped
Limes, cut into wedges
Instructions
Heat oil in a skillet over medium-high heat. Char onion and ginger until slightly softened and golden, about 5 minutes.
Place charred onion and ginger in the crockpot. Add chicken thighs, chicken broth, water, cinnamon sticks, and star anise. Cover and cook on low for 6–7 hours.
In the last 30 minutes of cooking, stir in fish sauce, brown sugar, and black pepper.
Just before serving, cook rice noodles according to package instructions. Toss with a splash of broth to keep warm.
Ladle soup into bowls, add noodles, and garnish with scallions, cilantro, basil, and lime wedges.
Notes
Use skinless chicken thighs for richer flavor without added fat.
Adjust cooking time for high/low crockpot variability; check chicken for doneness at 6 hours if using high.
Freeze soup (without noodles) for up to 3 months in airtight containers.
Substitute korean chili flakes (gochugaru) for a spicy version.
- Prep Time: 15
- Cook Time: 390
- Category: Cozy Chicken
- Method: Slow-cooking
- Cuisine: Vietnamese-inspired
Nutrition
- Serving Size: 2½ cups
- Calories: 320
- Sugar: 2g
- Sodium: 9000mg
- Fat: 9g
- Saturated Fat: 2g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 50mg