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Gluten-Free Chicken Pho with Zoodles

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PREP TIME
20 min
COOKING TIME
150 min
TOTAL TIME
170 min
SERVINGS
6 servings
Dinner
Gluten-Free Chicken Pho with Zoodles
Ingredients
  • 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
Instructions
1
Combine a rich vegetable broth, tender chicken breasts, caramelized onions, savory oyster sauce, sweet coconut sugar, a pinch of salt, a few grinds of pepper, aromatic cloves, fragrant ginger, and warm star anise in a slow cooker.
2
Place the mixture on High heat for 1 1/2 hours, or until the chicken breasts can be effortlessly shredded with a fork.
3
Stir in the crunchy bean sprouts and delicate bok choy, then continue to cook the soup until the bean sprouts have reached a tender state, approximately 1 hour.
4
Slice zucchinis into delicate strands using a spiralizer.
5
Serve the soup in six individual bowls, garnished with the zucchini noodles.