Easy Chicken & Vegetable Pho

Time & Servings
4 servings
18 minutes ready time =
10 minutes preparation +
8 minutes cooking
  • 1 Tbsp. (15 mL) Becel® Oil
    Becel Margarine Olive Oil 454G
    $4.88 • Ea
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  • 12 ounces (350 g) boneless, skinless chicken breasts, thinly sliced
    Maple Lodge Chicken Breast Roasted Smoked 200G
    $8.53 • Ea
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  • 1 small bok choy, about 12 oz (350 g), cut crosswise into thin strips
    Baby Shanghai Bok Choy (1PK)
    $3.86 • Ea
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  • 1 cup shredded carrot
    Carrots 3LB
    $6.09 • Bun
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  • 1 cup chopped shallots
  • 1/2 tsp. five-spice powder*
  • 1 pot Knorr® Homestyle Stock Chicken
    Knorr Stock Homestyle Chicken (4PK) 132G
    $4.87 • Ea
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  • 3 1/2 cups water
    evian® natural spring water bottle 1.5L
    $3.32 • Ea
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  • 4 ounces wide rice noodles, prepared according to package directions
    Beatrice Milk 4L 2%
    $6.16 • Ea
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  • Heat oil in large pot over medium-high heat and cook chicken, bok choy, carrot, shallots and five-spice powder, stirring frequently, 5 minutes or until vegetables are almost tender. Stir in Knorr® Homestyle Stock Chicken and water until Stock melts.
  • Bring to a boil over high heat. Reduce heat to low and simmer, covered, about 1minute or until vegetables are tender and chicken is thoroughly cooked .
  • Stir in noodles and spoon into serving bowls. Serve, if desired, with chopped cilantro and lime wedges.
  • Tasty Tip: Add a bit of heat by serving sambal olek or sriracha on the side.
  • Each serving of this pho is low in fat, a good source of calcium, and an excellent source of vitamin C.