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!

• Preparation Time: 20 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 20 mins
• Calories: 180 Calories

Ingredients

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

Recipe Instructions

Step 1

Combine vegetable broth, chicken breasts, onions, oyster sauce, coconut sugar, salt, pepper, cloves, ginger, and star anise in a slow cooker.

Step 2

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.

Step 3

Cut zucchini into thin noodles using a spiralizer.

Step 4

Divide soup among 6 serving bowls. Top with zucchini noodles.