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! —Megan Olson
boneless chicken breast (2-3 chicken breasts)
bok choy cabbage, chopped loosely
1 1/2 cups
white onion, sliced in rings
organic vegetable broth
In This Recipe
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.