A healthy take on a popular restaurant dish is chicken zoodle pho prepared in the slow cooker and topped with spiralized zucchini noodles. Takeout is simple to prepare at home with a warm bowl of delicious low-calorie, gluten-free soup!
| Prep Time: | 20 mins |
| Cook Time: | 2 hrs 30 mins |
| Total Time: | 2 hrs 50 mins |
| Servings: | 6 |
| Yield: | 6 servings |
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
Instructions
- 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 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 29 mg |
| Dietary Fiber | 6 g |
| Protein | 18 g |
| Saturated Fat | 0 g |
| Sodium | 1278 mg |
| Sugars | 14 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
This is fresh and delicious way to serve zoodles. I used brown miso instead of oyster sauce. Thank you for the recipe.