In the winter, soups are a big part of our dinner meals. I always use some type of bone broth as a base because of the richness is gives the dish as well as the wonderful nutrients. But sometimes, traditional chicken and vegetable soup gets to be mainstream, so we are always trying to think of new and exciting recipes to keep mealtime interesting. My family loves to go out for Pho at a local vietnamese restaurant, but I don’t tolerate the noodles and the additives. Because I love the flavors so much, I decided to create a recipes that satisfies our craving for the nourishing soup that I can also enjoy with my zucchini noodles! I use a spiralizer to make the noodles, but you can use a mandoline or hand held spiralizer if you already have those tools in your kitchen. The kids love the kelp noodles - they are slightly crunchy and fun to eat! NOTE: Make sure to remove Star Anise. It’s shown just because I thought made for a pretty photo! ;-)
Asian Spiced Chicken Zoodle Soup (Faux Pho)
from the kitchen of Heather Page, Healthy Decadence
8 c. bone broth
3 cups cooked chicken, cubed
1 medium onion, chopped
2 stalks celery, chopped
1/4 c. coconut aminos
1 teaspoon fish sauce
2 small heads bok choy, cut into 2’ strips
2 medium zucchini, spiralized
2 cloves garlic, minced
2 star anise
1/2 t. ginger
1 bag kelp noodles or rice noodles (optional)
thai basil leaves
juice from a lime
1. In a separate pan, bring salted water to a boil. Add zucchini noodles and cook for 1 minute, then remove from heat and drain and set aside.
2. Bring bone broth to a boil in a stock pot and add onion, garlic, spices and celery.
3.Turn down to med. low and simmer until vegetables are cooked but still firm, about 10 minutes.
4. Add in chicken, coconut aminos and fish sauce and simmer another 5 minutes.
5. Add bok choy and let it simmer for a couple of minutes until bok choy is cooked but still firm.
6. Remove star anise and serve over zucchini noodles. You can add some kelp or rice noodles to the bowl as well.