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Chicken Zoodle Pho

Rated as 4 out of 5 Stars

"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

2 h 50 m servings 180 cals
Original recipe yields 6 servings

Directions

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  1. Combine vegetable broth, chicken breasts, onions, oyster sauce, coconut sugar, salt, pepper, cloves, ginger, and star anise in a slow cooker.
  2. 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.
  3. Cut zucchini into thin noodles using a spiralizer.
  4. Divide soup among 6 serving bowls. Top with zucchini noodles.

Nutrition Facts


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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Reviews

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This is fresh and delicious way to serve zoodles. I used brown miso instead of oyster sauce. Thank you for the recipe.