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Easy Chicken Pho with Zoodles – paleo recipe
Stav Kogan

Easy Chicken Pho with Zoodles

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 21/2 quarts (2.4 liters) chicken broth
  • 3 star anise pods
  • 1 cinnamon stick
  • 1 garlic clove, minced
  • 3 tbsp (45 ml) coconut aminos
  • 1 tbsp (20 g) honey
  • 1 tsp fish sauce
  • 1 tsp sea salt
  • 11/2 lb (680 g) boneless, skinless chicken breasts, partially frozen
  • 2 medium zucchini, spiralized into thin noodles
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup (20 g) chopped fresh basil
  • 2 to 3 limes, cut into wedges

Method
 

  1. Additional toppings: shredded carrots, sliced jalapeños, mung bean sprouts, chili garlic paste
  2. 1 Pour the chicken broth into a 4-quart (3. 8 liter) slow cooker.
  3. Add the star anise pods, ginger slices, cinnamon stick, garlic, coconut aminos, honey, fish sauce, and sea salt.
  4. 2 Cover and cook on low for 5 to 6 hours, until broth is flavorful and fragrant.
  5. 3 Meanwhile, prepare the chicken by slicing it as thinly as you can with a sharp knife.
  6. Chill until ready to use.
  7. Finish preparing the herbs, lime wedges, and additional toppings.
  8. 4 About 20 minutes before serving, remove the ginger, cinnamon stick, and anise pods from the broth with a slotted spoon.
  9. Add the thinly sliced chicken and zucchini noodles, and stir the soup around.
  10. Cover and cook for another 20 minutes, until chicken is cooked through and the zoodles are tender.
  11. 5 Ladle the soup into bowls and top with desired herbs, limes, and toppings.

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