Paleo Chicken Pho Soup With Tomatoes

This Paleo Chicken Pho Soup with tomatoes is a flavor explosion in a bowl! The pho soup is simmered with juicy chicken thighs and lemon and lime zest. Traditionally pho soup takes hours to make but today I’m sharing a quicker version which is my favorite way of making it – it’s faster and even more flavorful. A perfect midweek meal for chicken pho lovers!

Paleo Chicken Pho Soup

I first discovered this Vietnamese-inspired chicken pho soup completely by coincidence. I was planning on making my Vietnamese-inspired beef tomato soup and the market ran out of the beef that day so I used chicken thighs instead. I was so surprised how flavorful the soup turned out.

This Vietnamese-inspired chicken pho soup with tomatoes mimics the chicken pho broth well yet much easier and quicker to make. In my opinion, it tastes even more fragrant than chicken pho. I build the broth from scratch with sautéed garlic and ginger then add the chicken stock with tomato slices to add a light citrus flavor. It’s savory, light, and umami rich. Absolutely delicious!

I highly recommend using chicken thighs for this recipe. Chicken breasts will not yield the flavor we are aiming for here. If you feel that thigh meats are too fatty, you can trim the extra fat away before dice them to bite size chunks.

How to make quick chicken pho soup?

This Vietnamese-inspired Paleo Chicken Pho Soup is perfect for midweek meal or for make-ahead. Here’s how:

1. Dice and season the chicken in advance.
2. Store in the fridge for the next day use or freezer for later.
3. Simmer the broth with aromatics and tomato slices. Let cool and store in the fridge or freezer.
4. When ready to serve, sauté the chicken and combine with the seasoned broth.

If you are a beef lover, check out my Instant Pot Beef Brisket Pho and Vietnamese tomato beef soup.

So my friends this Paleo Chicken Pho Soup is so fragrant and nourishing. It’s perfectly balanced between savory and citrusy. If you are a chicken tomato soup lover, my Vietnamese-inspired version will bring you a whole new level of deliciousness.

If you give this recipe a try, be sure to rate the recipe and leave a comment below so we can all learn from each other! Also thanks for spending time here with us. I appreciate it!

Want to learn how to make 10 delicious Paleo meals in under 10 minutes each? Subscribe to my blog I Heart Umami to get my free 3-part mini video training so you’ll shop like a pro and make eating healthy easy!

5 from 11 votes

Paleo Chicken Pho Soup with Tomatoes (Whole30, Keto, Gluten-Free)

Prep Time: 15 minutes mins

Cook Time: 15 minutes mins

Total Time: 30 minutes mins

Servings: 6 people

Author: ChihYu Smith

This Paleo Chicken Pho Soup with tomatoes is a flavor explosion in a bowl! The pho soup is simmered with juicy chicken thighs and lemon and lime zest. It's fast to make and even more flavorful than the traditional pho. A perfect midweek meal for chicken pho lovers! 

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Ingredients 

Chicken marinade:

• ▢ 1 lb chicken thighs, skinless and boneless, dice to bite sizes
• ▢ ½ tsp garlic powder
• ▢ ¼ tsp ginger powder
• ▢ ¼ tsp black pepper
• ▢ 2 tsp fish sauce
• ▢ 2 tsp extra virgin olive oil
• ▢ 2 tbsp avocado oil

Aromatics:

• ▢ 3 large garlic cloves, finely chopped
• ▢ 3 tsp fresh ginger, finely chopped
• ▢ 3 scallion bulbs, chopped and separate white and green parts

Chicken Pho Soup seasonings:

• ▢ 2.5 cups chicken broth
• ▢ 2 tsp red boat fish sauce
• ▢ 2 tsp rice vinegar
• ▢ ½ tbsp coconut aminos
• ▢ 2 medium size tomatoes, slice into wedges (reserve a few slices for serving)

Before serving:

• ▢ Half one whole lime zest and lemon zest
• ▢ Quarter to one whole lime juice to taste
• ▢ Cilantro, chopped (optional)

Instructions 

• Prep: Dice chicken to bite sizes and add marinade from garlic powder to olive oil. Gently mix well and set aside while preparing other ingredients.
• Saute: In a well-heated wok or heavy bottom soup pot, add 2 tbsp avocado oil. Add aromatics. Season with a pinch of salt and saute over medium-high heat until fragrant, about 10-15 seconds. Add chicken. Season with another pinch of salt and lightly brown and saute the chicken until they are about half way cooked through.
• Broth: Add chicken pho soup seasonings and tomatoes. Lower the heat to medium. Cover with a lid and bring the broth to a gentle simmer, about 10 minutes.
• Once the chicken is completely cooked through, off heat. Add lime and lemon zest and lime juice. Taste and make seasoning adjustments (more salt, coconut aminos, fish sauce, or lime juice) to your liking. Serve hot with cilantro, if using, green scallion parts, and extra tomato slices.

Notes

To make-ahead: 

1. Dice and season the chicken in advance.
2. Store in the fridge for the next day use or freezer for later.
3. Simmer the broth with aromatics and tomato slices. Let cool and store in the fridge or freezer.
4. When ready to serve, sauté the chicken and combine with the seasoned broth.  

Nutrition

Serving: 1serving, Calories: 168kcal, Carbohydrates: 4g, Protein: 15g, Fat: 9g, Saturated Fat: 1g, Cholesterol: 71mg, Sodium: 675mg, Potassium: 413mg, Sugar: 1g, Vitamin A: 525IU, Vitamin C: 16.7mg, Calcium: 21mg, Iron: 1mg

Course: Appetizer, Broth

Cuisine: Asian-inspired Paleo, Vietnamese

Keyword: Chicken Pho Soup, Chicken Tomato Soup, Paleo Chicken Pho Soup, Whole30 Chicken Pho

DID YOU MAKE THIS RECIPE?Tag @iheartumami.ny on Instagram and hashtag it #iheartumami.

Chicken lovers? Also check out my Paleo Chicken Nuggets, Chicken cabbage stir-fry, Paleo chicken katsu, Whole30 Chinese crispy chicken wings, Malaysian spicy chicken wings, and Paleo chicken broccoli stir-fry!