Chicken Carrot & Zucchini Noodle Pho

Directions

Broth

1In a large pot over medium-high heat, add a tablespoon of olive oil. Add the onions, ginger and garlic. Sauté just until onion starts to soften (about 2-3 minutes).

2Add the homemade stock, water, coconut aminos, and fish sauce. Gather your cilantro, cut the stems off so you just have the leaves. Add to the pho broth.

3Boil broth, then reduce to a simmer, stirring occasionally for 15-20 minutes. While broth is simmering, make chicken.

Chicken

1Season raw chicken with salt and pepper.

2Place chicken in a skillet and cover with filtered water. Make sure chicken is covered fully. Put lid on the skillet, bring to a boil over medium-high heat.

3Once boiling, turn skillet from high to low and let simmer for 15-20 minutes.

4Once chicken is done, pour out the extra water and shred chicken on a cutting board with a knife and fork.

Soup

1Once the soup is done cooking, pour it through a fine-mesh strainer into a large bowl. You can eat or discard the solids. I personally love the way the solids taste and think of it as extra fiber. 🙂

2Place the broth back into the stock post and return to a boil.

3Add the shredded chicken, zucchini noodles and spiralized carrots to broth.

4Allow the chicken and veggie noodles to warm up.

Toppings

1Ladle soup into bowls and top with any mixutre of fresh Tahi basil, cilantro, green onions, broccoli or bean sprouts, jalapenos and squeeze with a lime. I also like to add a little siracha for an extra kick. Stir it up, sip and enjoy!