Healthy Chicken Pho With Zucchini Noodles 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

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