- 10 cups vegetable broth
- 12 ounces boneless chicken breasts
- 1 1/2 cups sliced white onion, separated into rings
- 2 tablespoons oyster sauce
- 1 1/2 teaspoons coconut sugar
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 4 whole cloves
- 1/2 teaspoon minced ginger
- 2 whole star anise pods
- 9 cups bean sprouts
- 6 cups coarsely chopped bok choy cabbage
- 4 zucchini
- Combine vegetable broth, chicken breasts, onions, oyster sauce, coconut sugar, salt, pepper, cloves, ginger, and star anise in a slow cooker.
- 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.
- Cut zucchini into thin noodles using a spiralizer.
- Divide soup among 6 serving bowls. Top with zucchini noodles.
04/16/2018
recipepes.com
Chicken Zoodle Pho, recipe
PT15M
PT1H
5
455 calories
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