I am so excited about this recipe! Whipped it up last night last minute and it was incredibly delicious, not to mention HEALTHY and of course gluten-free. Pho is a Vietnamese soup, similar to our chicken noodle soup.

Homemade Pho

Brown Rice Noodles (Maifun, Annie Chun’s brand)
Boil 2-3 minutes in 4 cups organic chicken bone broth (or chicken broth). Set aside

2 T olive oil
1 onion, chopped
3 stocks celery, chopped
2 carrots, sliced thin
1/2 c broccoli, chopped
1 ” slice of ginger, minced
3 cloves of garlic, minced
1 c chicken bone broth
2 chicken breasts sliced thin
2 T asian chili-garlic sauce
1 t sea salt
Additional spices (optional): black cardamoms, coriander seeds, fennel seeds or cloves

Sauté above ingredients until cooked and tender. Serve on top of brown rice noodles

1 large scallion, thinly sliced
Pea or mung bean sprouts
1/2 cup torn basil leaves
1/2 cup cilantro leaves
2 limes, cut into wedges