Healthy Chicken Pho with Zucchini Noodles

• Gluten free
• Paleo

• Meat

  • 2 Chicken breasts, large

• Produce

  • 1 Basil, fresh
  • 4 handfuls Bean sprouts
  • 2 heads Bok choy
  • 1 3 inch knob Ginger
  • 1 Lime, wedges
  • 1 Onion, large

• Canned Goods

  • 10 cups Chicken stock

• Condiments

  • 2 tbsp Fish sauce

• Baking & Spices

  • 1/2 tsp Black pepper
  • 4 Cloves, whole
  • 1 tbsp Coconut sugar
  • 1 tsp Sea salt
  • 2 Star anise

Found on thehealthymaven.com

Ingredients

• 2 large chicken breasts, bone in (I buy mine from The Healthy Butcher)
• 10 cups of chicken stock
• 1 large onion
• 3 inch knob of ginger
• 2 star anise
• 4 whole cloves
• 2 T fish sauce
• 1 T coconut sugar
• 1 tsp sea salt
• 1/2 tsp black pepper
• optional: 1/2 hot pepper, sliced
• 2 heads of bok choy
• 4 handfuls of bean sprouts
• 3 large zucchinis, spiralized on the smallest blade.
• fresh basil
• 1 lime, cut into wedges

Directions

• Preheat oven to 475 degrees F.
• Peel onion and chop in half.
• Peel ginger and slice into 3 small chunks.
• Place on a baking sheet and bake on top rack for 25 minutes.
• Flip onion and ginger halfway through.
• Add in star anise and whole cloves in last 5 minutes of baking to toast slightly.
• Place stock in a large pot and bring to a boil.
• Once boiling add in chicken breasts and cook for 5 minutes.
• Skim off the “scum” that floats to the top and discard.
• Remove chicken from pot and set aside to cool slightly.
• When oven is done, chop up ginger and onions and add to stock.
• Chop chicken off the bone and add to stock.
• I like to add the chicken bones back into the stock to give it more depth of flavor but this is optional.
• Add toasted star anise and cloves, fish sauce, coconut sugar, salt, black pepper and hot pepper if using to stock.
• Bring stock a boil and then lower heat and let simmer for 1 hour.
• Remove chicken bones if using.
• Add in bok choy and allow to wilt.
• Divide bean sprouts and zucchini noodles into 4 bowls and stop with soup.
• Place basil and lime wedge on top and serve.
• If storing for several days, keep stock separate from bean sprouts and zucchini noodles so they don’t get mushy.

Nutrition