Heart Healthy Recipe: Homemade Chicken Pho
MAKES 4 SERVINGS
1 tsp. ground coriander
1-LB of boneless-skinless chicken breasts
4 cups of fate-free, low-sodium chicken broth
2 medium garlic cloves, minced
1 Tbsp. gingerroot (fresh)
2 tsp. fish sauce (use low sodium)
3 ounces of Asian rice stick noodles (found in the Asian aisle)
2 medium green onions, thinly sliced
1 medium jalapenos, thinly sliced (optional)
¼ cup fresh cilantro, chopped
1 medium lime, cut into four wedges
1. Sprinkle the coriander over both sides of the chicken. Transfer to a slow cooker, then add the broth, garlic, and ginger.
2. Cook covered on low for 3 to 4 hours or on high for 2 hours. Then transfer to a plate and shred the chicken. Return the chicken to the slow cooker and quickly stir in the fish sauce. Cover and continue to cook on low.
3. Prior to serving, cook the rice noodles as directed on the package. Do not overcook noodles or they will become mushy. Put the noodles in serving bowls, pour the soup over top.
4. Sprinkle green onions, jalapeno, and cilantro in the serving bowl. Service with a lime wedge.
Recipe submitted by Renae Solum, RN, CHF Navigator at Kalispell Regional Healthcare