Chicken Fab Pho Zoodled Recipes

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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!

Provided by Megan Olson

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 2h50m

Yield 6

Number Of Ingredients 13



Chicken Zoodle Pho image

Steps:

  • 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.

Nutrition Facts : Calories 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, Sodium 1277.5 mg, Sugar 13.7 g

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

VIETNAMESE CHICKEN NOODLE SOUP

Make our comforting bowlful of chicken noodle soup with warming Vietnamese spices. This easy 'pho ga' recipe makes an ideal low-fat supper for a crowd

Provided by user Kiljaan

Categories     Lunch, Supper

Time 45m

Number Of Ingredients 24



Vietnamese chicken noodle soup image

Steps:

  • Heat the oil in a small frying pan on medium heat and gently cook the shallots and garlic until caramelised and golden brown (about 4-5 mins).
  • In a large saucepan, add the caramelised shallots and garlic, lemongrass, ginger, star anise, cinnamon stick, coriander seeds, Chinese five-spice, peppercorns, sugar, fish sauce, chicken stock and chicken breasts. Cover with a lid and bring to a very gentle simmer for about 15 mins.
  • Meanwhile, cook the noodles, following pack instructions, until just cooked through (do not over-cook). Rinse under cold water to prevent them sticking together. Drain and divide between serving bowls.
  • Strain the soup through a sieve. Discard the spices. Shred the chicken and keep to one side. Return soup to the pot and bring to a boil. Season to taste with more fish sauce if needed.
  • To serve, ladle piping hot soup into bowls of noodles and chicken, and top with spring onion, carrot, bean sprouts, and herbs, plus the chilli, crispy shallots and kaffir lime leaf if using. Serve with a lime wedge to squeeze over, and more fish sauce and chilli to taste.

Nutrition Facts : Calories 442 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 31 grams protein, Sodium 1.5 milligram of sodium

1 tbsp vegetable oil
3 shallots, sliced
3 garlic cloves, sliced
1 lemongrass stalk, chopped
2.5cm piece ginger, sliced
3 star anise
1 cinnamon stick
1 tsp coriander seeds
¼ tsp Chinese five spice
¼ tsp black peppercorns
1 tsp caster sugar
1 tbsp fish sauce
1.25 - 1.5 litres good quality fresh chicken stock
3 large chicken breasts (about 500g)
450g rice noodles
4 spring onions, finely sliced on an angle
1 carrot, shredded or peeled into ribbon with a vegetable peeler
2 large handfuls (150g) mung bean sprouts
large bunch coriander, chopped
small bunch mint, leaves chopped
1 red chilli, thinly sliced (optional)
2 tbsp crispy fried shallots (optional)
1 kaffir lime leaf, tough central stalk removed, very finely sliced, (optional)
1 lime, cut into wedges

MY CHICKEN PHO RECIPE

This is one of my favorite soups!!! I love going to Vietnamese restaurants, but since I came up with this soup, we stay in!!!

Provided by Miss Ashley

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 40m

Yield 2

Number Of Ingredients 10



My Chicken Pho Recipe image

Steps:

  • Bring a large saucepan of water to a boil over high heat. Add noodles and return water to boil. Boil until soft, about 8 minutes. Drain and reserve noodles.
  • Bring chicken stock, fish sauce, garlic, ginger, lemon grass, and green onions to a boil in a large pot. Reduce to a simmer; cook for 10 minutes. Stir in the chicken, bean sprouts, and bok choy. Cook pho until heated through, about 5 minutes.
  • Divide the cooked noodles between 2 large bowls. Pour pho over noodles; serve immediately.

Nutrition Facts : Calories 520.6 calories, Carbohydrate 54.4 g, Cholesterol 107.2 mg, Fat 13.7 g, Fiber 9.8 g, Protein 49.8 g, SaturatedFat 3.6 g, Sodium 3270.2 mg, Sugar 4.9 g

4 ounces dry Chinese egg noodles
6 cups chicken stock
2 tablespoons fish sauce
4 cloves garlic, minced
2 teaspoons minced fresh ginger root
1 tablespoon minced lemon grass
5 green onions, chopped
2 cups cubed cooked chicken
1 cup bean sprouts
1 cup chopped bok choy

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