Chicken Pho with Zucchini Noodles

1. 1

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

2. 2

   Cook on High until the chicken breasts shred easily with a fork, about 1 1/2 hour. Stir in the bean sprouts and bok choy. Continue cooking the soup until the bean sprouts are tender, about 1 hour.

3. 3

   Use a spiralizer to cut the zucchini into thin noodles.

4. 4

   Ladle the soup into 6 serving bowls. Top with the zucchini noodles.

• Calories 1381.36 kcal High
• Protein 31.51 g Good Source
• Carbs 340.69 g Moderate
• Total Fat 4.59 g Moderate
• Saturated Fat 0.37 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 35.11 mg Moderate
• Sodium 1635.33 mg High
• Fiber 5.21 g Moderate
• Sugar 6.82 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 327.41 mg Good Source
• Iron 14.89 mg Good Source
• Potassium 4137.01 mg Good Source
• Vitamin A 508.43 mcg_rae Good Source
• Vitamin C 389.45 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Soy 🌱
• Onions 🧅