Chicken Zoodle Pho Recipes
CHICKEN ZOODLE PHO
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
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)
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
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
CHICKEN ZOODLE PHO
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 Chicken Soup
Time 2h50m
Yield 6
Number Of Ingredients 13
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
VIETNAMESE CHICKEN NOODLE SOUP
Make our comforting bowlful of chicken noodle soup with warming Vietnamese spices. This easy 'pho ga' recipe makes an ideal low-fat supper for a crowd
Provided by user Kiljaan
Categories Lunch, Supper
Time 45m
Number Of Ingredients 24
Steps:
- Heat the oil in a small frying pan on medium heat and gently cook the shallots and garlic until caramelised and golden brown (about 4-5 mins).
- In a large saucepan, add the caramelised shallots and garlic, lemongrass, ginger, star anise, cinnamon stick, coriander seeds, Chinese five-spice, peppercorns, sugar, fish sauce, chicken stock and chicken breasts. Cover with a lid and bring to a very gentle simmer for about 15 mins.
- Meanwhile, cook the noodles, following pack instructions, until just cooked through (do not over-cook). Rinse under cold water to prevent them sticking together. Drain and divide between serving bowls.
- Strain the soup through a sieve. Discard the spices. Shred the chicken and keep to one side. Return soup to the pot and bring to a boil. Season to taste with more fish sauce if needed.
- To serve, ladle piping hot soup into bowls of noodles and chicken, and top with spring onion, carrot, bean sprouts, and herbs, plus the chilli, crispy shallots and kaffir lime leaf if using. Serve with a lime wedge to squeeze over, and more fish sauce and chilli to taste.
Nutrition Facts : Calories 442 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 31 grams protein, Sodium 1.5 milligram of sodium
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