Chicken Zoodle Pho

May 17, 2017 0 Comments



Chicken Zoodle Pho

Take a twist on your traditional Pho with a veggie-packed zoodle dish! This simple soup recipe uses our favorite pre-packed zoodles from Veggie Noodle Co. to make life easy, and loads of veggies sautéed in Primal Kitchen® Extra Virgin Avocado Oil to fill your meal with fresh flavor.

 INGREDIENTS

  • 2  boneless roasted chicken breasts
  • 1 small onion
  • 1 small bok choy
  • 2 large organic carrots
  • 1 diced shallot
  • 1/8 cup scallions (optional)
  • 1/2 leek
  • 3-4  basil sprigs
  • 3-4 mint sprigs
  • 1 small lemon
  • 1 cup bean sprouts
  • 1/8 cup chopped cilantro
  • 1/2 teaspoon coriander
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon cinnamon
  • 1/2 tablespoon fresh ginger
  • 1 teaspoon maple syrup
  • Pink himalayan salt
  • Black pepper
  • 3 cups Organic Chicken broth (we like Pacific Foods Organic Free Range)
  • Veggie Noodle Co.  Zucchini Spirals
  • 3 tablespoons Primal Kitchen® Extra Virgin Avocado Oil

INSTRUCTIONS

  • Dice the carrots.
  • Slice the onion into thin strips.
  • Cut off the tough end of the bok choy stem, and separate out the leaves. Rinse.
  • Cut the roasted chicken breasts into  bite-sized pieces.
  • Mince the ginger.
  • Sauté shallots, onion, carrot, scallions, and leek in a large saucepan with Primal Kitchen® Extra Virgin Avocado Oil. Season with cardamom, coriander, cinnamon, ginger, maple syrup, and a good pinch (each) of Himalayan salt and black pepper. Cook the vegetables on low-to-medium heat until they’ve turned a light brown, and the carrots have softened.
  • While the vegetables cook, bring 4 cups  Pacific Foods Organic Free Range chicken broth and 2 cups water to boil in a large soup pot.
  • Once the vegetables are ready, add the pieces of chicken and Veggie Noodle Co. Zucchini Spirals to the saucepan, cooking them on medium heat and allowing the new additions to soak up some of the seasonings.
  • Add in the bok choy leaves to the saucepan next, and  stir the mixture quickly for about 15 seconds to throughly coat the bok choy leaves in the seasonings.
  • Transfer the contents of the saucepan into the boiling chicken broth, and bring the whole thing down to a simmer.
  • Cook until the Veggie Noodle Co. Zucchini Spirals are soft, and then add in the bean sprouts.
  • Pour Pho into bowls, and top with cilantro.
  • Serve with sprigs of mint, basil, and lemon.
  • Enjoy!

Ready to Make It?

Add the items featured in this recipe to your cart, and start spicing up your recipe game!



Also in Recipes

Our Most Popular Keto Recipes

Our Most Popular Keto Recipes

When we set out to uncover which of our keto-friendly recipes were fan favorites, we were surprised that preferences were all over the culinary map. No shockers that our sweet treats were hits, but we also found that purely Primal standbys like bone marrow stood their ground in a sea of keto-fied comfort food makeovers.

Read More

30-Minute AirFryer Keto Sesame Ginger Meatball Soup

30-Minute AirFryer Keto Sesame Ginger Meatball Soup

Whip up this easy, inspired soup in the AirFryer in just 30 minutes. Primal Kitchen Sesame Ginger Dressing marries harmoniously with the liquid that leaches from the beef meatballs to create a heady, aromatic broth that’s rich in umami.

Read More

Chicken Macro Bowl with BBQ Ranch Dressing

Chicken Macro Bowl with BBQ Ranch Dressing

This chicken macro bowl provides ideal post-workout fuel to help you replenish. It’s calorically dense but packed with satiating fat from avocados, muscle-repairing lean protein from skinless chicken, and glycogen-restoring carbs packed with beta-carotene, B vitamins, vitamin C and potassium from a sweet potato.

Read More


Don't Miss a Beet

Join the Primal Beet to learn more about new products, sales, and recipe ideas, and receive 20% off your first order!