Rotisserie Chicken Pho Noodle Soup

This Rotisserie Chicken Pho is a cozy, aromatic shortcut to traditional Vietnamese pho, made easy with store-bought or homemade beef broth infused with warm spices, then served with tender shredded chicken, rice noodles, and fresh herbs for a deeply comforting bowl.

Ingredients:
1 ½ cups shredded rotisserie chicken
8 cups beef broth (store-bought or homemade)
1 cinnamon stick
2 star anise pods
2 whole cloves
2 green cardamom pods (lightly crushed)
1 tsp coriander seeds
1 tsp fennel seeds
1 tbsp fish sauce (optional)
8 oz rice noodles (banh pho or flat rice noodles)
1 cup bean sprouts
1 lime (cut into wedges)
½ cup fresh basil leaves
2 green onions (thinly sliced)
¼ cup chopped cilantro
Hoisin sauce and sriracha (for serving, optional)

Instructions:
1: In a large pot, bring the beef broth to a simmer. Add cinnamon, star anise, cloves, cardamom, coriander seeds, and fennel seeds. Simmer uncovered for 30 minutes.
2: Strain out the spices and return the infused broth to the pot. Add fish sauce if desired, and keep warm over low heat.
3: Cook rice noodles according to package instructions. Drain and rinse under cool water to prevent sticking.
4: Divide noodles between bowls. Top with shredded rotisserie chicken, then ladle hot infused broth over the top.
5: Garnish with bean sprouts, lime wedges, basil, green onion, and cilantro. Add hoisin or sriracha to taste and serve hot.