Author Notes
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
Ingredients
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4
zucchini, spiralized
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12 ounces
boneless chicken breast (2-3 chicken breasts)
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6 cups
bok choy cabbage, chopped loosely
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1 1/2 cups
white onion, sliced in rings
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9 cups
bean sprouts
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2 tablespoons
oyster sauce
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10 cups
organic vegetable broth
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1 teaspoon
salt
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1 teaspoon
pepper
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4
whole cloves
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2
star anise
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1/2 teaspoon
minced ginger
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1/2 tablespoon
coconut sugar
Directions
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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.
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Cook pho 90 minutes until chicken becomes tender and you can pull it apart with a fork.
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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.
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Divide soup into 6 bowls, add spiralized zucchini and top with additional toppings as desired.
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