Chili with Quinoa, Beans, and Ground Turkey
◷ 1 hr 6 min
Main CourseReader rated
Pho with Chicken and Zoodles
This light and flavorful soup combines tender chicken with fresh zucchini noodles for a healthy twist on a classic favorite. It’s perfect for a cozy meal that’s both comforting and low-carb.
◷2 hr 50 minTotal Time
♜4Servings
▥HardDifficulty
Ingredients
4servings
Instructions
1
Slow Cook Chicken Soup
Start by tossing the vegetable broth, chicken breasts, onions, oyster sauce, coconut sugar, salt, pepper, cloves, ginger, and star anise into your slow cooker. Let it cook on high until the chicken is super tender and easy to shred, which should take about an hour and a half. Once the chicken is ready, stir in the bean sprouts and bok choy, then let everything cook together until the sprouts soften, around another hour. While the soup is finishing up, spiralize the zucchini into thin noodles. When you’re ready to serve, ladle the soup into bowls and top each with a handful of those fresh zoodles. Enjoy!
Why You’ll Love This Recipe
This dish combines the comforting warmth of a flavorful broth with the freshness of spiralized vegetables. It’s a lighter take on a classic, making it perfect for those looking for a healthy and satisfying meal without sacrificing taste.
Serving Suggestions
Serve with lime wedges and thinly sliced chili peppers on the side for added brightness and heat. A small bowl of hoisin sauce or sriracha can also complement the flavors nicely, allowing each person to customize their bowl.
Storage Tips
Store the broth separately from the chicken and zoodles to maintain the best texture. Keep everything in airtight containers in the refrigerator and consume within 2-3 days for optimal freshness. Reheat the broth gently before combining with the other ingredients.
