Your Cart

You are away from FREE SHIPPING
🎉 Congrats! You've unlocked FREE SHIPPING!
[{ formatPercentage(Cart.freeShippingPercentComplete(), 0) }]
Sign in or create an account to unlock FREE SHIPPING at $25!

Free gift with purchase over !

Your cart is currently empty

Fill your cart with your favorite products and make your meals healthy and exciting again!

Chicken Zoodle Pho

May 17, 2017



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

Sweet and Sour Pork

Sweet and Sour Pork

This easy Whole30 Dinner recipe and delicious Chinese-inspired dish is based on takeout fave Sweet and Sour Pork, and is full of sweet and tangy flavor the whole family will love. 

Read More

Southwest Omelet

Southwest Omelet

When it comes to breakfast, most folks fall into two categories: savory and sweet. Those who favor sweet have their n’oatmeal and waffles, but for anyone on the savory side, the Southwest Omelet is the way to go.

Read More

5 Ways to Use Hollandaise

5 Ways to Use Hollandaise

Make the most of this versatile sauce with five unique and delicious recipes. Primal Kitchen Hollandaise is made without butter or heavy cream. Cashew butter and avocado oil give this rich sauce a creamy texture for a no-dairy topper that adds a little bit of flavorful decadence.

Read More