Chicken Zoodle Pho
Chicken Zoodle Pho made super simple in the crockpot 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!
Prep Time20 minutes mins
Cook Time2 hours hrs
Total Time2 hours hrs 20 minutes mins
Course: Dinner, Lunch
Cuisine: American
Diet: Gluten Free
Servings: 6 servings
Calories: 210kcal
- 3-4 zucchini spiralized
- 12 ounces boneless skinless chicken breasts 2-3 chicken breasts
- 6 cups bok choy cabbage chopped loosely
- 1 1/2 cups white onion sliced in rings
- 9 cups bean sprouts omit for Paleo
- 2 tablespoons oyster sauce
- 10 cups organic vegetable broth
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 whole cloves
- 2 star anise
- 1/2 teaspoon minced ginger
- 1/2 tablespoon coconut sugar
To a crockpot, add chicken breasts, onion, oyster sauce, vegetable broth, salt, pepper, cloves, star anise, minced ginger and coconut sugar and turn crockpot on high. Cook pho 90 minutes until chicken becomes tender and you can pull it apart with a fork.
Once chicken is loosely pulled apart, add bok choy and bean sprouts to the crockpot and cook another 60 minutes or until all vegetables are tender.
Divide soup into 6 bowls, add spiralized zucchini and top with additional toppings as desired.
- Makes 6 large bowls ~ 1 1/2 cups, divide them evenly prior to eating.
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Serving: 1serving | Calories: 210kcal | Carbohydrates: 28.1g | Protein: 38.4g | Fat: 1.7g | Saturated Fat: 0.1g | Cholesterol: 65mg | Sodium: 1540mg | Fiber: 9.9g | Sugar: 16g