Chicken Pho Zucchini Noodle Soup

Chicken Pho Zucchini Noodle Soup

Happy Friday! I’m coming at you this weekend with a delicious and hearty Chicken Pho Zucchini Noodle Soup!

While in Atlanta over the weekend I had Chicken Pho Soup at Krog Street Market and it was delicious!

I thought to myself- I need to recreate this but a lower carb version with Zucchini noodles- so I did!

Read below the pics for instructions on how to cook it!


Chicken Pho Zucchini Noodle Soup

Cook Time: 1.5 hours Serving Size: 4-6


For Soup Broth:

1 Rotisserie Chicken (meat removed and put to the side)

14 cups of water

1/2 onion (chopped in 1/4s)

2 carrots (diced)

4 anise stars

1 cinnamon stick

1 inch knob of ginger (peeled)

1 tsp of minced garlic

4 tbsp of Fish Sauce

1 Teaspoon of Salt

1 Teaspoon of Pepper

Extra Ingredients

1.5 lbs of Zucchini (spiralized)

or Zucchini Noodles pre-spiralized

1 package of Bean Sprouts (8oz)

1 package of Basil leaves (6-8 leaves)

Hot Sauce (Sriacha preferred)

Cooking Instructions

Take a cooked Rotisserie chicken apart and put all meat to the side in a bowl. Add the chicken bones to a large soup pot. Then add in all remaining ingredients from soup broth list and bring to a boil. Reduce and simmer for 1 hour.

Remove the soup pot and strain the broth into a bowl to separate from the food items. Dispose of the soup broth ingredients except for the broth. (I saved the carrots and added them back in). Now return the broth to the soup pot- add the Rotisserie Chicken Meat and add more seasoning or fish sauce if desired.

TO SERVE: Add Zucchini Noodles to bowl, Pour broth over them and then top with Basil, Bean Sprouts & Siracha sauce to taste.

Voila! Enjoy! This was delicious and my husband enjoyed two bowls! Yum!

Coffee Chat: Summer Edition

Coffee Chat: Summer Edition

Loving Lately :: Spring Edition

Loving Lately :: Spring Edition