Chicken Zoodle Pho

May 17, 2017

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.


  • 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


  • 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!

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