Chicken Fab Pho Zoodled Recipes

CHICKEN ZOODLE PHO

Chicken Zoodle Pho image

Chicken zoodle pho made super simple in the slow cooker and topped with spiralized zucchini noodles for a healthy version of a restaurant favorite. Make takeout easy at home with a comforting bowl of this gluten-free and low-calorie soup!

Provided by Megan Olson

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 2h50m

Yield 6

Number Of Ingredients 13

Ingredients

10 cups vegetable broth
12 ounces boneless chicken breasts
1 ½ cups sliced white onion, separated into rings
2 tablespoons oyster sauce
1 ½ teaspoons coconut sugar
1 teaspoon salt
1 teaspoon ground black pepper
4 whole cloves
½ teaspoon minced ginger
2 whole star anise pods
9 cups bean sprouts
6 cups coarsely chopped bok choy cabbage
4 zucchini

Steps:

Combine vegetable broth, chicken breasts, onions, oyster sauce, coconut sugar, salt, pepper, cloves, ginger, and star anise in a slow cooker.
Cook on High until chicken breasts can be easily flaked with a fork, about 1 1/2 hour. Stir in bean sprouts and bok choy. Continue cooking soup until bean sprouts are tender, about 1 hour.
Cut zucchini into thin noodles using a spiralizer.
Divide soup among 6 serving bowls. Top with zucchini noodles.

Nutrition Facts : Calories 180.2 calories, Carbohydrate 23.3 g, Cholesterol 29.3 mg, Fat 2.6 g, Fiber 5.9 g, Protein 18.2 g, SaturatedFat 0.4 g, Sodium 1277.5 mg, Sugar 13.7 g

CHICKEN FAB PHO (ZOODLED)

Chicken Fab Pho (Zoodled) image

From celebrity health coach and author Kelly LeVeque. A simply-made delicious winter comfort food made with all things: zucchini and yellow squash zoodles!

Provided by gailanng

Categories Vietnamese

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon coconut oil
2 tablespoons minced fresh ginger
2 tablespoons minced garlic
2 quarts chicken bone broth or 2 quarts chicken stock
2 tablespoons coconut aminos
2 zucchini, made into zoodles
2 summer squash, made into zoodles
4 small bok choy, torn into small pieces
1/2 cup bean sprouts
1 store-bought rotisserie chicken, deboned and shredded
fresh cilantro
fresh basil
red pepper flakes

Steps:

In a medium saucepan, heat the oil over medium heat. Add the ginger and garlic and sauté until fragrant, 1 to 2 minutes. Add the broth and coconut aminos, bring to a boil and cook for 2 to 3 minutes, or until cooked through.
In shallow bowls, layer the veggies and top with the shredded chicken. Top with broth.
Top with cilantro, basil, and red pepper flakes.

Nutrition Facts : Calories 444.3, Fat 23.4, SaturatedFat 8.5, Cholesterol 85.8, Sodium 1859.8, Carbohydrate 29, Fiber 10.8, Sugar 16.4, Protein 37.9

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