THE RECIPE JOURNAL · Main Course
Zucchini Noodle Pho with Chicken
This light and flavorful dish combines tender chicken with fresh zucchini noodles in a fragrant broth, perfect for a healthy twist on a classic favorite. It’s quick to make and sure to warm you up on any day.
FROM THE KITCHEN • Zucchini Noodle Pho with Chicken
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by adding the vegetable broth, chicken breasts, onions, oyster sauce, coconut sugar, salt, pepper, cloves, ginger, and star anise to your slow cooker. Let everything cook on high for about an hour and a half, or until the chicken is tender enough to shred easily with a fork. Once the chicken is ready, stir in the bean sprouts and bok choy, then keep cooking for another hour until the sprouts soften up. While the soup finishes, use a spiralizer to turn your zucchini into thin noodles. When you're ready to serve, ladle the soup into bowls and top each one with a handful of zucchini noodles. Enjoy!
Why you’ll love it
This dish is a fresh and healthy twist on traditional pho. It’s light but full of flavor, making it perfect for a comforting meal without the heaviness of regular noodles. Using zucchini noodles adds a nice crunch and extra nutrients.
How to serve
Serve with lime wedges and sliced chili on the side for extra zing and heat. A small bowl of hoisin sauce and sriracha can also be offered for dipping or drizzling. Pair with a light green salad for a complete meal.
Storage & leftovers
Store leftover broth separately from the zucchini noodles to prevent them from becoming soggy. Keep both in airtight containers in the refrigerator and reheat the broth before adding fresh noodles when ready to serve. Use within 2 days for best taste.
