Chicken Zoodle Pho

Name: Chicken Zoodle Pho
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 used Pacific Foods); 1 package zucchini noodles (we like Cece's Veggie Co.); 3 tablespoons Primal Kitchen Avocado Oil

February 14, 2023

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A flavorful Vietnamese soup traditionally filled with rice noodles, veggies, and meat, phở has become a go-to comfort classic. For those who prefer to forgo starch, zoodles (zucchini) noodles are a great substitute for pasta and contain essential nutrients like antioxidants and folic acid.

Though you can always spiralize your own zucchini noodles at home, this simple soup recipe uses our favorite pre-packaged zoodles from Cece's to make life easy, plus loads of veggies sautéed in Primal Kitchen Avocado Oil to fill your meal with fresh flavor.

Chicken Zoodle Pho

Rated 4.8 stars by 4 users

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 used Pacific Foods)
1 package zucchini noodles (we like Cece's Veggie Co.)
3 tablespoons Primal Kitchen Avocado Oi l

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Directions

Use a peeler to cut carrots into spirals. 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 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 chicken broth and 2 cups water to boil in a large soup pot.
Once the vegetables are ready, add the pieces of chicken and zucchini noodles 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 thoroughly 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 zoodles are soft, and then add in the bean sprouts.
Pour pho into bowls, and top with cilantro. Serve with mint sprigs, basil, and lemon. Enjoy!