This post may contain affiliate links. Please read our disclosure policy.
Nothing beats a bowl of comforting Vietnamese Chicken Pho Ga Noodle Soup using this easy shortcut recipe by using rotisserie chicken. The recipe can be prepared on the stove or pressure cooker. If you are constantly looking for meal ideas with rotisserie chicken, try this one out!
I won’t deny a bowl of comforting chicken pho ga made from scratch, but if you are short of time and you have some leftover rotisserie chicken (which we always have), you can whip up this super easy rotisserie chicken pho ga in no time and my family thought that I made them from scratch. The rotisserie chicken provides a shortcut to a rich and savory broth that still captures the essence of traditional pho.
Why is this a shortcut chicken pho ga?
It’s a shortcut because you don’t have to prepare the soup base from scratch. I use the juice collected from roasting the rotisserie chicken and also the bones after removing the meat to make secondary broth. All I need to do is add some store-bought chicken broth, spices, herbs, and seasonings, and voila, a rotisserie chicken pho ga that tastes like you make it from scratch!
The Convenience of rotisserie chicken
Rotisserie chicken has become a staple in many households due to its convenience and versatility. It’s a time-saving option for busy individuals and families, making it a popular choice for quick meals. When it comes to making Chicken Pho Ga, rotisserie chicken serves as the perfect shortcut to achieving that rich and savory broth without the need for hours of simmering.
This recipe is perfect to use up your leftover Thanksgiving turkey
If you have leftover turkey after Thanksgiving (I know most people do), use it to make Easy Leftover Turkey Chicken Pho Ga !!
Easy Rotisserie Chicken Pho Ga Noodle Soup
Ingredients
- 10 oz banh pho noodles
- 3 lbs cooked rotisserie chicken
Soup base:
- Rotisserie chicken carcass
- 4 slices fresh ginger
- 2 large onion halved
- 8 cups store-bought chicken broth
Spices for soup base:
- 1 star anise
- 1 tsp coriander seeds
- 1 tsp black peppercorns
- 1 tsp fennel seeds
- 3 cloves
- 1 large cinnamon stick
Seasonings:
- 1 cube chicken bouillon
- 2 Tbsp Fish sauce to taste
- 2 tsp sugar or more as needed
- Salt to taste
Serve with:
- 12 oz Shredded chicken meat from rotisserie chicken or more as needed
Accompaniment : (use whatever you like)
- Bean sprouts rinsed
- Basil leaves
- Cilantro leaves
- Lime wedges
- Jalapeno peppers sliced
- Yellow onion thinly sliced
Condiments:
Instructions
Prepare the soup base:
- I always save the juice dripped from the rotisserie chicken. It is pretty concentrated and flavorful. We usually buy rotisserie chicken on a weekly basis and I collected this juice in a jar and store in the fridge for up to two weeks or in the freezer for 3 months. I usually skim off the fat that floats to the top and solidifies before I use it to prepare soup base of any kind. If you don't have this, no worries.
- Remove the skin and bones from the rotisserie chicken, shredding the meat into bite-sized pieces and set aside
- Toast the spices in a dry pan until fragrant and aromatic over medium-low heat, about 3 minutes. Then I put them inside a mesh spice bag
- In a large pot, char the onion, cut-side down, and ginger until slightly blackened and fragrant. If using Instant pot, press saute mode and when it says hot, add the onion and ginger and char them until slightly blackened
- Add the chicken carcass and any leftover scraps to the pot or inner pot of Instant Pot. Pour about 8 cups of chicken broth or 7 cups of water and 1 cup of the juice drip from rotisserie chicken. and bring the mixture to a boil. Reduce heat and simmer for about 45 minutes to an hour to develop flavor if cooking on the stove
- If you are using an instant pot pressure cooker, pressure cook on high pressure for 20 minutes. Then do natural release after that
- Strain the broth through a fine mesh strainer or cheesecloth into another large pot. Discard the solids.
Season the soup base:
- Return the strained broth to the stove and bring it to a simmer. Add the seasoning ingredients to the soup base and adjust to your preference.
Cook the noodles:
- Cook the rice noodles according to the package instructions. Drain and rinse them with cold water to stop the cooking process.
Assembling:
- Divide the cooked rice noodles among serving bowls. Top each bowl with shredded rotisserie chicken meat.
- Carefully ladle the hot chicken broth over the noodles and chicken in each bowl.
To serve:
- Thinly sliced the yellow onion and soak in cold ice water for 5 minutes. This helps to crisp up the onion and also to remove the strong sharp taste of raw onion
- Serve the pho with bean sprouts, fresh herbs, lime wedges, thinly sliced onion, and sliced chili peppers on the side. Everyone can customize their bowls to their liking. I like to serve mine with sriracha chili sauce and hoisin sauce
*Nutrition facts are just estimates and calculated using online tools*
How to prepare chicken pho ga soup base using rotisserie chicken
1. I usually get my rotisserie chicken from Costco (not sponsored) and it comes in a domed plastic container (actually they have switched to eco-friendly resealable plastic bag). I always save the juice dripped from the rotisserie chicken. It is pretty concentrated and flavorful. 
2. We usually buy rotisserie chicken on a weekly basis and I collected this juice in a jar and store in the fridge for up to two weeks or in the freezer for 3 months. I usually skim off the fat that floats to the top and solidifies before I use it to prepare soup base of any kind. If you don’t have this, no worries.
2. Remove the skin and bones from the rotisserie chicken, shredding the meat into bite-sized pieces and set aside
3. Toast the spices in a dry pan until fragrant and aromatic over medium-low heat, about 3 minutes. Then I put them inside a mesh spice bag
4. In a large pot, char the onion, cut-side down, and ginger until slightly blackened and fragrant. If using Instant pot, press saute mode and when it says hot, add the onion and ginger and char them until slightly blackened
5. Add the chicken carcass and any leftover scraps to the pot or inner pot of Instant Pot. Pour about 8 cups of chicken broth or 7 cups of water and 1 cup of the juice drip from rotisserie chicken and bring the mixture to a boil. Reduce heat and simmer for about 45 minutes to an hour to develop flavor if cooking on the stove. If you are using an instant pot pressure cooker, turn off the saute mode and press the pressure cooker button and set on high pressure for 20 minutes. Then do natural release after that
6. Strain the broth through a fine mesh strainer or cheesecloth into another large pot. Discard the solids. Return the strained broth to the stove and bring it to a simmer. Add the seasoning ingredients to the soup base and adjust to your preference.
Did you make this easy rotisserie chicken pho ga recipe?
I love it when you guys snap a photo and tag it to show me what you’ve made. Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
2 comments
Hi there the broth was simply mind blowing … I have so much left over … do you think I could freeze the left over broth and use it another day for another meal? If yes how long will it last in the freezer ? Thank you for sharing this easy and tasty pho recipe ❤️
Hi Rajender, yes, you can definitely freeze the leftover broth. I would transfer it to a freezer-friendly container and it can last up to one month. I’m so glad you enjoyed the recipe 🙂