8 c. Chicken Broth (make your own or canned)
Saute until very, very soft in olive oil
1/2 - 3/4 c. diced Celery
1/2 -3/4 c. diced Carrot
1/2 c. diced onion
1 clove garlic pressed
2 c. Shredded Chicken
Add sauteed vegetables and a handful of Spinach to Chicken Broth and simmer for 15 minutes.
Splash each of Fish Sauce, Soy Sauce & Rice Vinegar
Rice noodles and cook about 5 minutes
Stir together in bowl:
Juice of 1 lemon
Slowly add about 2-3 cups of hot broth to egg mixture, then slowly add egg, lemon, broth mixture back into soup pot.
Lightly stir up 1-2 Eggs and add slowly into hot soup.
Thinly sliced Jalapeno
Chopped Basil Leaves
Chopped Chives or Green Onions
Put shredded chicken in soup bowl and ladle soup over it. Top with your favorite Pho toppings and sauces.