Faux Pho with chicken and veggies (Glass noodles optional)

4 tbsp Sun Bird Vietnamese beef pho soup mix (1 packet)

4 cup Swanson Chicken Fat Free Chicken Broth Less Sodium

48 oz bottled water

2 Chicken Breasts

2 tsp pink sea salt garlic salt (w roasted garlic,parsley,onion)

1/2 tsp Pepper, black

1/4 tsp Crushed Red Pepper (optional)

1 tbsp Basil,dry

1/2 tsp Turmeric, ground

1/4 tsp Cumin, ground

2 cloves of garlic

1 cup chopped Onions, raw

3 stalk, large Celery, raw

2 Med. Roma Tomato

1/2 cup Daikon Radish

1 Lemon juice from 1 lemon (no seeds)

1 Lime juice from 1 lime (no seeds)

2 cups chopped Kale

4 Mushrooms, fresh

2 cups Raw Nappa Cabbage

1 cup Cilantro, fresh

Great with or without your choice of noodles. We prefer
"Glass Noodles", but any traditional pho or Asian noodles could do.
Garnish with all or some of suggested garnish or other garnish of your liking
Have a cup for lunch or a bowl for dinner this is a versatile and tasty healthier alternative to canned soup

1. Lightly season and then cook chicken breasts in a pan completely, when done place on paper towel on plate and let cool.

2. In stock pot ad broth and pho packet and mix in,add 4 cups water and simmer

3. Thoroughly wash and chop all vegetables

4. Add onion,garlic

5. Add spices and stir

6. Add daikon,1 tomato and celery

7. Tear cooled chicken meat into smaller pieces and add to soup pot. Bring to boil then let simmer.

8. Add lemon and lime juice and kale

9. Add mushrooms,Nappa Cabbage and cilantro

10. Add remaining water,stir,bring to boil then lower to a simmer

11. Season more to your own taste if desired

Let simmer for approx 20 minutes or until vegetables are to desired tenderness.

if add glass noodles or other noodles this is a good time to prepare them according to directions and in general, when your noodles are done your soup should be done also

Garnish with cilantro,fresh basil,fresh bean sprouts,green onions etc

Enjoy this vitamin packed low cal soup as a snack or a main course!


Serving Size: makes approximately ten 8 oz servings

Number of Servings: 10

Recipe submitted by SparkPeople user CHEEKY13MONKEYS.