I’ll show you a Five Spice Soup inspired pho with five spice chicken and a quick simple broth assembled using a few smart shortcuts so it’s ready in under an hour.

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I love shortcuts that actually taste like work went into them, and this Five Spice Chicken Noodle Soup is proof. Using boneless skinless chicken thighs and a bright knob of fresh ginger gives the broth an instant lift, but it’s the restrained spice notes that keep it from being one-note.

Think of it as a quick pho, with deep aroma and clean slurpable broth, not the usual heavy bowl. I can’t promise it’s fancy, but the Five Spice Soup flair and smart Toppings For Pho ideas make weeknight dinners feel like something worth waiting for.

You’ll be curious to try it tonight.

Ingredients

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Chicken thighs: Rich in protein and fat, makes broth silky, keeps soup hearty and satisfying.
Ginger: Adds warm brightness, aids digestion, subtle spice that lifts the whole bowl.
Five-spice powder: Cinnamon, star anise notes gives sweet aromatic warmth and Chinese savory depth.
Rice noodles: Light, gluten-free carbs soak up broth, tender texture contrasts with herbs.
Fish sauce: Sharp umami and salty depth, small amount transforms broth, very pungent.
Thai basil: Sweet peppery herb, brightens soup, adds fresh lift you crave.
Lime: Acid cuts richness, wakes flavors, squeeze at table for instant zing.
Scallions: Green onion adds crunch, mild sharpness and color, easy garnish.
Hoisin and sriracha: Sweet hoisin and hot sriracha let you balance sweet and spicy.

Ingredient Quantities

1 1/2 lb boneless skinless chicken thighs (about 4)

8 cups low-sodium chicken broth

1 tbsp vegetable oil

1 large yellow onion, halved

3-inch piece fresh ginger, sliced

3 cloves garlic, smashed

2 whole star anise

1 cinnamon stick (about 2 inches)

1 tsp ground Chinese five-spice powder

2 tbsp fish sauce

1 tbsp light soy sauce

1 tbsp brown sugar

8 oz dried flat rice noodles (pho style)

4 scallions, thinly sliced

1 cup bean sprouts

1 bunch Thai basil (or regular basil), leaves

1/2 cup cilantro leaves

2 limes, cut into wedges

1 jalapeño or 2 Thai chiles, thinly sliced

Hoisin sauce and sriracha for serving, about 2 tbsp each, optional

Salt and freshly ground black pepper, to taste

How to Make this

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1. Heat 1 tbsp vegetable oil in a large pot over medium-high heat. Add the halved onion (cut side down), sliced ginger and smashed garlic and brown them until they get some char, about 4 to 5 minutes. Push them to the side, add the chicken thighs and brown both sides 2 to 3 minutes so they lock in flavor.

2. Pour in 8 cups low-sodium chicken broth, then add 2 whole star anise, the 2-inch cinnamon stick, 1 tsp ground Chinese five-spice, 2 tbsp fish sauce, 1 tbsp light soy sauce and 1 tbsp brown sugar. Bring to a boil, reduce to a simmer and cook uncovered 20 to 25 minutes until the chicken is cooked through. Skim any foam off the surface.

3. Remove the chicken to a cutting board and let rest a few minutes, then shred with forks. Use tongs or a slotted spoon to pull out and discard the onion, ginger slices, star anise and cinnamon stick from the broth.

4. Taste the broth and adjust seasoning with salt, pepper or a splash more fish sauce or soy if you want it saltier. Keep it gently simmering while you finish the rest.

5. Prepare the 8 oz dried flat rice noodles: either pour just-boiled water over them in a heatproof bowl and soak 6 to 8 minutes until pliable, or cook per package instructions, then drain. For the best texture, briefly dunk noodles in the hot broth for 20 to 30 seconds right before serving to warm them through.

6. While the noodles soak, thinly slice the jalapeño (or Thai chiles), thinly slice the 4 scallions, rinse the 1 cup bean sprouts, pick the leaves from the bunch of Thai basil and set aside 1/2 cup cilantro leaves. Cut the 2 limes into wedges.

7. Return the shredded chicken to the simmering broth just to reheat, 1 to 2 minutes. Keep the broth hot but not boiling.

8. Divide the noodles among bowls, ladle the hot broth and chicken over them, then top with scallions, bean sprouts, basil leaves, cilantro and sliced chiles. Offer lime wedges on the side.

9. Serve with hoisin sauce and sriracha (about 2 tbsp each optional) so people can add sweetness or heat, and finish with salt and freshly ground black pepper to taste.

Equipment Needed

1. Large pot or stockpot (6 to 8 qt)
2. Chefs knife
3. Cutting board
4. Tongs
5. Slotted spoon
6. Ladle for serving
7. Heatproof bowl or large bowl for soaking noodles
8. Colander or fine mesh strainer
9. Forks for shredding the chicken
10. Measuring cups and spoons

FAQ

Q: Can I use chicken breasts instead of thighs? A: Yes, but breasts dry out faster. Poach them gently in the simmering broth until just cooked through, about 12 to 15 minutes, then shred. Or sear first for more flavor but watch the cooking time so they stay tender.

Q: How do I keep the rice noodles from getting mushy? A: Cook or soak the noodles separately just before serving and add to bowls, then ladle hot soup over them. If you must cook them in the broth, drop them in at the very end and turn off the heat as soon as they’re tender.

Q: Can I make the soup ahead and freeze it? A: Yes. Store the broth and shredded chicken in airtight containers for 3 to 4 days in the fridge or up to 2 to 3 months in the freezer. Do not freeze cooked rice noodles or fresh herbs, they turn soggy. Reheat broth gently and add fresh noodles and herbs when serving.

Q: I dont like it too spicy, how do I adjust the heat? A: Leave out the seeds in jalapeño, or skip the Thai chiles. Add sliced chiles or sriracha at the table so each person controls their spice. The five-spice itself is aromatic not hot, so you can keep the heat low without losing the flavor.

Q: Any tricks to boost the five-spice flavor? A: Toast the five-spice powder briefly in a dry skillet or bloom it in a little oil at the start with the onion and garlic. Also simmering the whole star anise and cinnamon stick in the broth for at least 20 minutes brings out deeper, more rounded flavors.

Q: Can I make a vegetarian version? A: Yes. Use rich vegetable broth, swap fish sauce for soy sauce and a teaspoon of miso or mushroom bouillon for umami. Add firm tofu, roasted mushrooms, or seared tempeh instead of chicken and finish with the same fresh herbs and lime.

Five Spice Chicken Noodle Soup Recipe Substitutions and Variations

Chicken thighs: swap for boneless skinless chicken breasts, just watch the cook time cause breasts cook faster, or use firm tofu for a vegetarian version, press it first so it soaks up the broth.
Low sodium chicken broth: use regular chicken broth if you like it saltier, or swap in vegetable broth to keep it meat free; taste before adding extra salt.
Fish sauce: no fish sauce on hand? use light soy sauce or tamari plus a squeeze of lime for brightness, or dissolve a little miso in warm water for umami.
Dried flat rice noodles: fresh rice noodles work great and go in at the end, or sub thin rice vermicelli or even soba noodles for a different texture and flavor.

Pro Tips

1. Sear everything hot and fast, dont crowd the pot. Get good char on the onion and ginger and brown the chicken in batches so they caramelize not steam, that char is what really makes the broth taste deep and rounded.

2. Keep the simmer gentle and skim the foam, its ok to strain the broth through a fine sieve or cheesecloth for a cleaner look. If you want super clear broth, chill it a few hours and scoop the solidified fat off the top before reheating.

3. Noodles are easy to ruin, so stop them from overcooking. Soak or cook until just pliable, rinse with cool water to hold the texture, then warm them briefly in the hot broth right before serving so they dont go mushy.

4. Taste as you go and build layers, not just salt. Add fish sauce, sugar or lime in small increments till it sings, and serve extra lime, chili and sauces on the side so everyone can tweak their bowl to how they like it.