Healthy Chicken Pho with Zucchini Noodles

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  • 2 large chicken breasts, bone in
  • 10 cups of chicken stock
  • 1 large onion
  • 3 inch knob of ginger
  • 2 star anise
  • 4 whole cloves
  • 2 tbsp fish sauce
  • 1 tbsp coconut sugar
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • optional: 1/2 hot pepper, sliced
  • 2 heads of bok choy
  • 4 handfuls of bean sprouts
  • 3 large zucchinis, spiralized on the smallest blade.
  • fresh basil
  • 1 lime, cut into wedges


  1. Preheat oven to 475 degrees F.
  2. Peel onion and chop in half.
  3. Peel ginger and slice into 3 small chunks.
  4. Place on a baking sheet and bake on top rack for 25 minutes.
  5. Flip onion and ginger halfway through.
  6. Add in star anise and whole cloves in last 5 minutes of baking to toast slightly.
  7. Place stock in a large pot and bring to a boil.
  8. Once boiling add in chicken breasts and cook for 5 minutes.
  9. Skim off the “scum” that floats to the top and discard.
  10. Remove chicken from pot and set aside to cool slightly.
  11. When oven is done, chop up ginger and onions and add to stock.
  12. Chop chicken off the bone and add to stock.
  13. I like to add the chicken bones back into the stock to give it more depth of flavor but this is optional.
  14. Add toasted star anise and cloves, fish sauce, coconut sugar, salt, black pepper and hot pepper if using to stock.
  15. Bring stock a boil and then lower heat and let simmer for 1 hour.
  16. Remove chicken bones if using.
  17. Add in bok choy and allow to wilt.
  18. Divide bean sprouts and zucchini noodles into 4 bowls and stop with soup.
  19. Place basil and lime wedge on top and serve.
  20. If storing for several days, keep stock separate from bean sprouts and zucchini noodles so they don’t get mushy.