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Ingredients2 h 50 m servings 180 cals
Original recipe yields 6 servings
- 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.
Per Serving: 180 calories; 2.6 g fat; 23.3 g carbohydrates; 18.2 g protein; 29 mg cholesterol; 1278 mg sodium. Full nutrition
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