These chicken noodle bowls are loosely based on Pho, a dish my husband and I have been fortunate enough to enjoy at our friends' house. They do a traditional Vietnamese recipe with beef. The dish has a flavorful beef broth, topped with fresh aromatics and vegetables. I decided to make this version for my husband who has been sick all weekend with a terrible cold. The ginger root provides a homeopathic element to the broth in hopes of speeding his recovery. A nice twist on a typical Chicken Noodle Soup. Your family and guests will never think this meal comes from a slow cooker! 6 Chicken Thighs 2 Inches Ginger Root, Sliced Into 1/4-Inch Rings 3 Cloves Garlic, Peeled 6 Cups Cold Water 2 teaspoons Salt 1 teaspoon Black Pepper 1 teaspoon Crushed Red Pepper 1/2 Pound Raw Shrimp, Peeled and Deveined 1 package (5.29 ounces) Bean Thread Noodles Garnishes Bean Sprouts Cilantro Sliced Button Mushrooms Green Onions Soy Sauce Sriracha Hot Chili Sauce 1. In a larg
"Modern Southern Cook"