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Recipe by JGD’s

Wine Pairing: Fletcher Bay Pinot Grigio

This fast and delicious Pho soup recipe is such a fun and unique way to use Thanksgiving turkey leftovers in a more interesting way! Using store bought broth and filling the bowls with items that you already have on hand in your refrigerator, makes this a simple healthy meal that’s ready in minutes.


  • 8 cups Organic Chicken Broth or Stock (store bought or homemade)
  • 1 package Thai Flat Rice Noodles, cooked as per pkg directions
  • Cooked Turkey breast, sliced, enough for 4 servings
  • 1 Jalapeno thinly sliced; seeds removed (optional)
  • 1 cup sliced raw mushrooms
  • 1 cup sliced thin sweet Red Pepper
  • 1 small Red Onion sliced thin, raw
  • 2 cups White Bean Sprouts, cleaned
  • 1 Lime sliced in wedges
  • Sriracha Sauce (optional, use if you like spicy)
  • Salt to taste
  • Thai Basil leaves whole

Optional: use any other veggies you have on hand and add them into your soup as well. No limits with adding healthy ingredients you already have.

Let’s Begin:

  • Heat chicken stock in a pot on the stove. Taste and add salt to your taste preference.
  • Divide hot broth into 4 bowls.
  • Then add into each bowl: cooked rice noodles, turkey slices, jalapenos, mushrooms, red peppers, red onion, bean sprouts, and lime wedge. Top with fresh Thai Basil.
  • Serve the Sriracha sauce on the side for anyone who wants their soup spicy.
  • Time to eat! Enjoy this yummy bowl of health!

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