Chicken Zoodle Pho

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!

Step: 1

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

Step: 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.

Step: 3

Cut zucchini into thin noodles using a spiralizer.

Step: 4

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

Per Serving: 180 calories; protein 18.2g; carbohydrates 23.3g; fat 2.6g; cholesterol 29.3mg; sodium 1277.5mg.

The word “stew” can process to both a food and a cooking method. Stewing involves not fast cooking piece of meat, vegetables or beans in a flavorful water based . It’s same as to braising, but it does have a few piece of differences. The meat is chopped into few of pieces instead of being processing menu whole , and the liquid completely covers the contents in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s right that ; a bowl of classic beef stew can make warming properties , but stew’s cozy factor more than a way beyond protecting you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.