Leftover Poultry Pho
Leftover Poultry Pho is a fragrant Vietnamese-style soup built on a rich broth made from your roast poultry carcass, leeks and celeriac, served with rice noodles, eggs and fresh herbs. The Thermomix simmers, chops and grinds every element, turning Sunday roast leftovers into an aromatic main course soup with minimal effort.
About this recipe
Leftover Poultry Pho Thermomix TM7 is the smartest way to turn a roast chicken or turkey carcass into a steaming bowl of Vietnamese-inspired noodle soup. Searching for a leftover chicken soup recipe that actually tastes like it simmered all day? This one does it in a single mixing bowl: the bones, skin and meat release every ounce of flavour while leeks, celeriac, garlic and fresh root ginger build a fragrant base. Chinese five spice, toasted and ground fresh in the TM7, lifts the broth above any shop-bought version. Soft-boiled eggs, rice noodles and a tangle of fresh herbs turn it into a complete quick weeknight dinner or a restorative weekend lunch. As an all-in-one kitchen machine, the Thermomix handles the chopping, spice grinding and gentle heating without you hovering at the hob. It is budget-friendly cooking at its best: nothing wasted, everything tasted.
Preparation tips
- Roast the poultry carcass and bones in a hot oven beforehand for a deeper, richer broth; the caramelised bits add a golden colour and savoury depth that raw bones simply cannot give your pho.
- Strain the finished broth through a fine sieve to remove the leeks, celeriac and spices, then taste before seasoning; the salt level depends on how salty your original roast poultry seasoning was.
- Prepare the soft-boiled eggs and fresh herb toppings while the broth develops, and keep the leftover poultry meat separate until serving so it stays tender rather than overcooked in the hot liquid.
Recipe variations
- Make a vegetarian pho by replacing the poultry carcass with roasted mushrooms, onion and carrot, and use vegetable stock; keep the ginger, five spice and leeks for the same aromatic character.
- For a festive winter version, use leftover turkey from Christmas dinner and add star anise, a cinnamon stick and a pinch of chilli; top with pomegranate seeds and coriander for a seasonal twist.
Thermomix TM7 Benefits
- Weigh the water and spices directly into the mixing bowl, so your pho broth ratios stay accurate without extra measuring cups.
- A few seconds of chopping turns the leeks, garlic and fresh root ginger into a fine, even base that infuses the broth instantly.
- Grinding the Chinese five spice powder fresh releases far more aroma than pre-ground blends, giving the soup a noticeably livelier fragrance.
- Steady heating keeps the poultry broth at a gentle simmer without boiling, preserving a clear, restaurant-quality consistency.
- The Varoma steams the eggs to soft, jammy yolks while the broth simmers below, saving you a separate pan and hob space.
Ingredients
- water
- medium eggs
- roast poultry leftovers (carcass, meat, skin and bones)
- garlic cloves
- fresh root ginger
- vegetable oil
- Chinese five spice powder
- salt
- leeks
- celeriac