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!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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

180.2 calories; 18.2 g protein; 23.3 g carbohydrates; 29.3 mg cholesterol; 1277.5 mg sodium. Full Nutrition

Reviews (1)

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Most helpful positive review

Rating: 4 stars
01/31/2017
This is fresh and delicious way to serve zoodles. I used brown miso instead of oyster sauce. Thank you for the recipe. Read More
(1)
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/31/2017
This is fresh and delicious way to serve zoodles. I used brown miso instead of oyster sauce. Thank you for the recipe. Read More
(1)
Rating: 4 stars
01/31/2017
This is fresh and delicious way to serve zoodles. I used brown miso instead of oyster sauce. Thank you for the recipe. Read More
(1)