Daddy’s Test Kitchen: Campbell’s Chicken Noodle Pho


I’ve traveled to 13 countries around the world and I’ve tasted some deliciously exotic dishes. I ate fish heads and rice in Indonesia, Zurek in Poland, Machbous in Qatar, and shark tacos in Mexico.

When I return home after traveling, I’m eager to share my culinary experiences with my family by recreating the dishes I had abroad. However, I’m usually met with resistance. My wife and kids are reluctant to try anything more exotic than pizza. To get them to sample the international foods, I have to make Americanized versions that are more familiar to their palettes.

My kids love soup. They’d eat it every day if I let them (BTW – Andy Warhol, found the inspiration to paint his “Campbell’s Soup Cans” series because he ate soup for lunch every day for 20 years). I decided to introduce them to one of my favorite soup dishes, Pho, a Vietnamese soup consisting of broth, noodles, herbs, and meat.

I created a Pho recipe with Campbell’s Chicken Noodle soup as the base. The kids are familiar with the iconic brand, which celebrates it’s 80th birthday this year, and didn’t object when they saw the soup on my list of ingredients (Did you know that soup can be dated back to about 6000 B.C. and was first made of hippopotamus? They must have had some big bowls back then).

In addition to being tasty, Pho is also fun to say. Go ahead and say it – Pho (if you need some help with pronunciation, watch this video). Listen to how the word glides across your lips. Pho. Don’t you want to say it all the time? I certainly do. It’s my second favorite word behind verisimilitude.

But I digress. Back to the recipe. This dish will take less than and hour to prepare and will serve four.

Campbell’s Chicken Noodle Pho


  • 4 Cans of Campbell’s Condensed Chicken Noodle Soup
  • 4 Cans of water
  • 2 Boneless, skinless chicken breasts thinly sliced
  • 1/2 Medium onion, thinly sliced
  • 3 oz. rice noodles
  • 1 Tbs. Coriander
  • 1 Cinnamon Stick
  • 1 Tbs. Ground cloves
  • 2 Tbs Ground Ginger
  • 1 Tbs. Fish Sauce
  • 1 Tsp. Brown sugar
  • 1 Tsp Red wine vinegar
  • 1 Lime, cut into 4 wedges
  • 1 Bunch cilantro leaves
  • 1 Carrot grated


  • 1 small jalapeno pepper, sliced
  • Sriracha sauce

Note: Listen to “The Best is Yet to Come” by Frank Sinatra while cooking this dish (Sinatra was a big soup fan. He always asked for chicken and rice soup to be available to him in his dressing rooms before he went on stage). This song will not only put you in a good mood, but it will also fuel your anticipation for the finished dish.


  1. Drain the broth from the Campbell’s Chicken Noodle Soup into a large pot and set the noodles aside.
  2. Add the rice noodles to a large bowl, cover with hot water, and let soak for about 10 minutes. Drain the noodles and set aside.
  3. Add four cups of water, sliced chicken, fish sauce, sugar, cloves, cinnamon, coriander, ginger, and onions to the pot. Bring to a boil over medium-high heat. Reduce the heat to low and simmer for 30 minutes. Remove from heat and let rest for 5 more minutes before serving.
  4. Serve the soup in large bowls. Start by adding noodles from soup cans and rice noodles to each bowl. Next ladle enough broth over the noodles to cover them. Squeeze lime juice into each bowl and top with cilantro and carrots. Add jalapeño pepper and Sriracha sauce for more spice.

Your family will enjoy this kid-friendly version of Pho. It’s a comforting meal on a cold winter’s night. And it’s fun to say.

Stay Strong,

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Join the conversation: How do you get you kids to try new foods?

Disclosure: I’m a paid Campbell’s Condensed Soup Ambassador. For more great soup recipes, visit the Wisest Kid in the Whole World.

About author

Frederick J. Goodall

Frederick J. Goodall is the founder of Mocha Dad - a parenting website focused on fatherhood. He is passionate about parenting and helping men to be great dads, husbands, and role models. You can contact him at or on Twitter at