Shortcut Pho-Inspired Soup (Easy Leftover Turkey or Rotisserie Chicken Recipe)

When the weather cools down and the week gets busy, a big pot of soup is one of the simplest ways to get a warm, satisfying dinner on the table. This shortcut pho-inspired soup is a cozy, 30-minute meal made with pantry staples like broth, soy sauce, hoisin and rice noodles. It works with store-bought rotisserie chicken any time of year, and it’s one of our favorite ways to use up leftover Thanksgiving turkey.

What Makes This a “Shortcut” Pho?

Traditional Vietnamese pho is built on a broth that simmers for hours with charred onion, ginger and whole spices. This version borrows those warm, aromatic flavors (star anise, ginger, garlic and a splash of fish sauce) and builds them on top of ready-made chicken stock or bone broth. You get a deeply flavorful bowl of noodle soup in a fraction of the time, which makes it perfect for weeknights.

A Cozy Way to Use Leftover Turkey

Leftover turkey doesn’t have to mean another sandwich (unless you want one!). Shredded turkey slips right into this broth in place of chicken, and the ginger, lime and fresh herbs give holiday leftovers a completely new feel. If you’re cooking after Thanksgiving, you can also use turkey stock if you made some.

Ingredient Notes

• Broth: Chicken stock or bone broth both work. Turkey stock is a great swap after the holidays.
• Star anise: This is what gives the soup its classic pho aroma. Look for it in the spice aisle or at an Asian grocery store, and remove the pods before serving.
• Rice noodles: Flat rice noodles (sometimes labeled “pho noodles” or “rice sticks”) are best. Cook them separately so they don’t soak up all the broth.
• Toppings: Cilantro, Thai basil, bean sprouts, sliced jalapeno and lime wedges let everyone build their own bowl.

Tips and Variations

• Like the heat? Add more jalapeno or a drizzle of sriracha.
• Want more veggies? Toss in bok choy, mushrooms or spinach during the last few minutes of simmering.
• Make it ahead: Store the soup and noodles separately in the fridge for up to 3-4 days, and combine when reheating.

There’s no wrong way to build your bowl. Minimal effort, maximum cozy.

Shortcut Pho-Inspired Soup

A cozy, 30-minute pho-inspired noodle soup made with rotisserie chicken or leftover turkey.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Dinner, Lunch, Soup

Cuisine Vietnamese-Inspired

Servings 4 servings

Equipment

• 1 large pot (or Dutch oven)
• 1 medium pot (for noodles)

Ingredients

  

• 1/2 tbsp sesame oil
• 3 star anise
• 2 garlic cloves minced
• 1 tsp grated ginger
• 6 cups chicken stock or bone broth
• 3 tbsp low-sodium soy sauce
• 2-3 tbsp hoisin
• 1 tsp fish sauce
• Juice of 1 lime
• 1 jalapeno sliced
• 3-4 cups shredded rotisserie chicken or leftover turkey
• 8 oz flat rice noodles
• Optional toppings: cilantro Thai basil, bean sprouts, extra lime wedges

Instructions

 

• Heat the sesame oil in a large pot over medium heat. Add the star anise, garlic and ginger and cook for 30-60 seconds, until fragrant.
• Add the stock, soy sauce, hoisin, fish sauce, lime juice, jalapeno and shredded chicken or turkey.
• Bring to a boil, then lower the heat and simmer uncovered for 15-20 minutes.
• While the soup simmers, cook the rice noodles according to the package directions.
• Remove the star anise. Divide the noodles into bowls, ladle the soup over top, and finish with your favorite toppings.

Notes

Store soup and noodles separately for up to 3-4 days in the fridge.

For more easy dinners, follow along on Instagram at @rachel.master.kitchen.

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