Leftover Chicken Pho

This recipe is great when you have leftover rotisserie chicken or shredded chicken from the instant pot. I try and make bone broth with the leftover rotisserie chicken bones every couple of months which is great to use here too.

Ingredients:
- 3 cups chicken bone broth (organic) store bought or home made
- 1 package jovial cassava noodles or rice noodles
- 1 jalapeño pepper seeded and sliced
- 1 1/2 cups shredded chicken breast
- 1 cup lightly steamed broccoli or snap peas
- coconut aminos start with 1 tsp per bowl
- cilantro for garnish
- Sriracha sauce to taste
- sea salt.

Directions:
- Cook noodles according to package instructions.
- In medium sauce pan heat up chicken bone broth over medium heat.
- While noodles are cooking and broth is heating up use a steam basket to lately steam broccoli or snap peas. Bring 1 inch of water to a boil then add broccoli or peas to basket over water and cover for 5 minutes.
- Once noodles are cooked, broth is warm and your vegetables are cooked combine all 3 into broth pan. Add in precooked shredded chicken leftovers.
- Scoop desired amount into bowls. You should have enough for 2 to 4.
- Now the fun part. Add 1 teaspoon of coconut amino’s to each bowl and a slice or two of jalapeño pepper. Garnish with your desired amount of cilantro, sea salt and Sriracha. Keep adding to your desired spice level.
- as a sidenote if you have bean sprouts specifically mung bean they are great here too.

As the weather gets cooler feel free to experiment with us and try different flavor profiles. If you can handle tamari or soy sauce digestively use that in place of coconut amino‘s. You can also make this with shredded beef and grass fed beef broth too. Let me know your favorite ways to eat pho!