Pho-Inspired Chicken Noodle Soup

The warming spice profile of pho applied to a lighter chicken version. Lower carb using zucchini noodles.

Ingredients

• 1.5 lbs chicken breasts or thighs
• 8 cups low-sodium chicken broth
• 2 cinnamon sticks
• 3 star anise
• 4 cloves
• 2 inch fresh ginger, sliced
• 3 cloves garlic, smashed
• 1 medium onion, halved and charred
• 3 zucchini spiralized (or 6 oz rice noodles)
• Bean sprouts, Thai basil, lime, jalapeño, hoisin, sriracha to serve

Directions

1. Char onion halves and ginger in a dry pan over high heat until blackened.
2. Add broth, charred onion and ginger, cinnamon, star anise, cloves, and garlic. Bring to a boil.
3. Add chicken. Simmer 20-25 minutes until cooked through. Remove chicken and shred.
4. Strain broth through a fine-mesh sieve. Season with fish sauce and salt.

Prepare zucchini noodles or cook rice noodles.

1. Divide noodles into bowls. Ladle hot broth over. Top with shredded chicken.
2. Serve with bean sprouts, basil, lime, jalapeño, and sauces.

Notes

Charring the onion and ginger is what gives pho its signature smoky-sweet depth. Don’t skip this step.