Chicken Zoodle Pho recipe

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10 cups vegetable broth
12 ounces boneless chicken breasts
1 ½ cups sliced white onion, separated into rings
2 tablespoons oyster sauce
1 ½ teaspoons coconut sugar
1 teaspoon salt
1 teaspoon ground black pepper
4 whole cloves
½ teaspoon minced ginger
2 whole star anise pods
9 cups bean sprouts
6 cups coarsely chopped bok choy cabbage
4 zucchini

Nutrition Info

180.2 calories
carbohydrate: 23.3 g
cholesterol: 29.3 mg
fat: 2.6 g
fiber: 5.9 g
protein: 18.2 g
saturatedFat: 0.4 g
servingSize: -
sodium: 1277.5 mg
sugar: 13.7 g
transFat: : -
unsaturatedFat: : -


  1. Combine vegetable broth, chicken breasts, onions, oyster sauce, coconut sugar, salt, pepper, cloves, ginger, and star anise in a slow cooker.

  2. 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.

  3. Cut zucchini into thin noodles using a spiralizer.

  4. Divide soup among 6 serving bowls. Top with zucchini noodles.

Recipe Yield

6 servings

Recipe Note

Chicken zoodle pho made super simple in the slow cooker and topped with spiralized zucchini noodles for a healthy version of a restaurant favorite. Make takeout easy at home with a comforting bowl of this gluten-free and low-calorie soup!

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