Chicken Zoodle Pho

5 made it | 1 reviews | 1 photos

Recipe by: Megan Olson

"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!"

Directions

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.