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Slow Cooked Veggie Pho Soup

I was first introduced to Pho about 5 years ago and I instantly fell in love. Pho is a Vietnamese soup made up of broth, rice noodles, herbs, and usually meat. It has such strong incredible flavours that make a simple dish so complex and tasty.

Lately, Sunday's in my house have been claimed as 'slow cooker Sunday,' so I decided to make a Pho soup in my slow cooker and it turned out delicious. Give it a try and let me know how it turns out for you!

Makes approximately 8 servings


  • 8 cups chicken or veggie stock (I used chicken)

  • 2 white onions, sliced

  • 4 green onions, sliced

  • 2 garlic cloves, minced

  • 2 cups white mushrooms, sliced

  • 4 carrots, peeled and sliced

  • 3 cups broccoli, sliced

  • 2-3 chicken breasts

  • 2 cinnamon sticks

  • 1-2 tbsp. ground ginger (or fresh)

  • 2 tsp. ground cloves

  • 1 tsp. ground cardamom

  • 2 tbsp. chili flakes (optional)

  • Salt and black pepper to taste


Slice onion, broccoli, and carrots to your liking (I prefer bigger chunks) and add to slow cooker.

Add spices and chicken broth.

Let simmer on high heat for 1-2 hours.

In a separate pot boil chicken breast for about 10 minutes. Remove and slice into pieces. Add to soup and continue to simmer for 30-60 minutes.

Meanwhile, in a pot boil rice noodles of choice. Typically for 2-3 minutes. Strain and use for your soup.

What I do:

Fill my bowl with rice noodles first then add soup on top. I don't like to add the noodles directly to the slow cooker (although you can) because it tends to absorb all the liquid.

This slow cooked batch makes enough for leftovers (perfect for a busy week during holiday season).


Cheers to happy and healthy eating!

Until next time,

Eat Right Feel Right - Angela XO

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