I first made this chicken pho–style noodle soup on a rainy weeknight and it immediately became my go-to for when I want something restorative but not fussy. Bright lemongrass and ginger lift a simple chicken broth, tender rice noodles and baby bok choy add heartiness, and fresh herbs and lime finish each bowl with lively flavor. It’s fast enough for a weeknight yet layered enough to serve guests.
I also like to keep a pot of leftover broth on hand for quick soups—if you want another cozy chicken soup idea, try this Marry Me Chicken Soup for a different kind of comfort.
Why you’ll love this dish
This pho-inspired chicken noodle soup balances clean, aromatic flavors with minimal fuss. The aromatics (lemongrass, ginger, garlic) infuse the broth quickly, so you get that fragrant, restaurant-style bowl without hours of simmering. It’s naturally gluten-free when you use rice noodles, adaptable for picky eaters, and easy to scale for meal prep.
“Warm, bright, and surprisingly simple—this soup feels like a hug that wakes up your taste buds.” — a weeknight kitchen review
When to make it:
- Weeknight dinner — ready in about 30–40 minutes.
- Sick day or recovery meal — gentle on the stomach but nourishing.
- Light dinner for guests — elegant bowls that look restaurant-quality.
The cooking process explained
Short overview so you know what to expect: poach chicken in a fragrant broth, remove and slice it, cook rice noodles directly in the broth, and add baby bok choy at the end so it stays crisp-tender. Finish each bowl with sliced chicken, fresh herbs, lime wedges and sliced chili for heat.
Rough timing: 10 minutes to flavor the broth, 10–12 minutes to cook the chicken, 5–7 minutes for the noodles and bok choy together. Total hands-on time: about 25 minutes.
Ingredient list
What you’ll need (serves 4)
- 6 cups chicken broth (homemade or low‑sodium store-bought)
- 1–2 chicken breasts (about 1 lb), boneless, skinless
- 6–8 oz rice noodles (flat or vermicelli; check package for serving size)
- 3–4 baby bok choy, halved or quartered lengthwise
- 1 stalk lemongrass, trimmed and chopped (bruise the stalk with the back of a knife)
- 1–2 inch piece fresh ginger, thinly sliced or smashed
- 2–3 garlic cloves, smashed
- 1 small onion, quartered
- 1–2 tbsp soy sauce (or tamari for gluten-free)
- Fresh herbs: Thai basil and cilantro
- 1–2 limes, cut into wedges
- Fresh chili or sliced jalapeño to taste
Notes/substitutions:
- If you don’t have lemongrass, use a teaspoon of lemongrass paste or add extra ginger and a kaffir lime leaf for brightness.
- For a more traditional pho flavor, swap soy sauce for 1–2 tbsp fish sauce.
- Want a richer broth? Brown the onion halves first under a broiler for 6–8 minutes before adding to the pot.
(Also useful to compare another cozy bok choy noodle soup if you like this flavor profile: Marry Me Chicken Soup.)
Directions to follow
- Bring the chicken broth to a boil in a large pot over medium-high heat.
- Add the chopped lemongrass, sliced ginger, smashed garlic and quartered onion. Reduce heat and simmer gently for 10 minutes to infuse the broth.
- Add the whole chicken breasts to the simmering broth. Poach until cooked through and tender, about 10–12 minutes depending on thickness. Remove breasts and set on a cutting board to rest. Keep the broth at a gentle simmer.
- While the chicken rests, add the rice noodles to the simmering broth and cook according to package directions (usually 3–6 minutes). Stir gently to prevent sticking.
- In the last 2–3 minutes of noodle cooking, add the baby bok choy so it becomes bright green and crisp‑tender.
- Slice the chicken thinly across the grain. Taste the broth and season with soy sauce and more salt if needed. Remove the lemongrass and larger aromatics if you prefer a clearer broth.
- Divide noodles and bok choy among bowls. Ladle hot broth over the noodles, top with sliced chicken, fresh basil and cilantro, lime wedges and sliced chili. Serve immediately.
Chef tip: Keep the broth at a low simmer when poaching the chicken — a boil will tighten the meat and make it firmer.
Best ways to enjoy it
Plating and pairings:
- Serve in shallow bowls so each diner can pile on herbs and lime.
- Offer a small plate of garnishes: extra basil, cilantro, lime wedges, sliced chilies, and bean sprouts for crunch.
- Pair with a light, crisp white wine (Sauvignon Blanc) or jasmine tea for a non-alcoholic option.
Side ideas:
- Simple sesame cucumber salad for something cold and crunchy.
- Steamed dumplings or spring rolls to make it a heartier meal.
- For a low-carb option, skip the noodles and add extra bok choy and mushrooms.
Storage and reheating tips
- Refrigerate leftovers within 2 hours of cooking in an airtight container. Store for up to 3–4 days.
- If you plan to freeze, remove the noodles before freezing; they get mushy. Freeze broth and cooked chicken separately for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat gently on the stovetop until steaming (do not boil vigorously). Add fresh rice noodles or briefly blanch new noodles in boiling water before adding to bowls.
- Food safety note: Reheat to an internal temperature of 165°F (74°C) for safety.
Pro chef tips
- Bruise the lemongrass and smash the garlic to release more aroma quickly — this gives you deep flavor without long simmering.
- Slice the chicken across the grain after it rests for tender, easy-to-eat pieces.
- If your broth tastes flat, a splash of lime and a small pinch of salt or soy sauce usually brightens it up.
- Do not overcook baby bok choy — add it at the end so the stems stay slightly crunchy.
- Want an even faster weeknight version? Use rotisserie chicken shredded and warm it in the broth; for more make-ahead convenience see these 5-Ingredient Chicken Crock Pot Recipes for inspiration on prepping proteins.
Creative twists
- Spicy lemongrass chicken pho: Add a spoonful of sambal oelek or chili garlic sauce to the broth.
- Shrimp or tofu swap: Use peeled shrimp (add in last 2–3 minutes) or firm tofu cubes for a pescatarian/vegetarian version; use vegetable broth and soy/fish sauce alternatives.
- Coconut lemongrass soup: Stir in 1/2 cup light coconut milk for a creamier, Southeast Asian spin.
- Noodle swap: Use udon for a chewier bite or glass noodles for a delicate texture.
Common questions
Q: How long does this soup take to make?
A: About 30–40 minutes total. Infusing the broth: ~10 minutes. Poaching chicken: 10–12 minutes. Noodles and bok choy: 5–7 minutes.
Q: Can I use leftover or rotisserie chicken?
A: Yes. Add shredded or sliced cooked chicken to the bowls and ladle hot broth over it to warm. If you add raw chicken, poach it gently in the broth until fully cooked.
Q: Is this recipe gluten-free?
A: It can be. Use rice noodles and tamari or a gluten-free soy sauce substitute. Check labels on packaged broths and sauces.
Q: Can I make this ahead?
A: Make the broth and poached chicken ahead, chill separately. Reheat broth and add fresh noodles and bok choy just before serving to keep textures bright.
Q: My broth tastes too salty—how do I fix it?
A: Dilute with a little water or unsalted chicken broth, then rebalance with lime and fresh herbs.
Conclusion
If you enjoyed this lemongrass-and-bok-choy take on chicken pho, you might also like a ginger-forward, bok choy noodle soup recipe for a slightly different flavor profile: Ginger Garlic Noodle Soup with Bok Choy (Bok Choy Soup).
Pho-Inspired Chicken Noodle Soup
Ingredients
Method
- Bring the chicken broth to a boil in a large pot over medium-high heat.
- Add the chopped lemongrass, sliced ginger, smashed garlic, and quartered onion. Reduce heat and simmer gently for 10 minutes to infuse the broth.
- Add the whole chicken breasts to the simmering broth. Poach until cooked through and tender, about 10–12 minutes depending on thickness.
- While the chicken rests, add the rice noodles to the simmering broth and cook according to package directions (usually 3–6 minutes). Stir gently to prevent sticking.
- In the last 2–3 minutes of noodle cooking, add the baby bok choy so it becomes bright green and crisp-tender.
- Slice the chicken thinly across the grain. Taste the broth and season with soy sauce and more salt if needed.
- Remove the lemongrass and larger aromatics if you prefer a clearer broth.
- Divide noodles and bok choy among bowls. Ladle hot broth over the noodles, top with sliced chicken, fresh basil, cilantro, lime wedges, and sliced chili. Serve immediately.