Low Carb Pho Chicken Soup
Savor the comforting flavors of this Low Carb Pho Chicken Soup, a health-conscious twist on the beloved Vietnamese classic. Bursting with fragrant spices like star anise, cinnamon, and cloves, and enriched with charred onion and ginger for depth, this recipe delivers all the soul-warming goodness of traditional pho without the carbs. Instead of rice noodles, nutrient-packed zucchini noodles (zoodles) serve as the perfect low-carb alternative, adding a fresh and satisfying texture. Tender slices of chicken breast swim in a silky, seasoned broth, garnished with vibrant herbs like basil and cilantro, crunchy bean sprouts, and optional jalapeño for a spicy kick. Ready in under an hour, this gluten-free and keto-friendly soup is ideal for cozy weeknight dinners or meal prep. Enjoy it as a light yet flavor-packed meal that doesn’t compromise on authenticity or nutrition.
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Ingredients
- 2 units chicken breasts
- 1 large onion
- 2 inches fresh ginger
- 1 unit cinnamon stick
- 3 units whole cloves
- 2 units star anise
- 8 cups chicken broth
- 2 tablespoons fish sauce
- 3 cups zucchini noodles (zoodles)
- 0.5 cup fresh basil
- 0.5 cup fresh cilantro
- 2 units green onions
- 1 cup bean sprouts
- 1 unit lime
- 1 unit jalapeño
- 0 to taste salt
- 0 to taste black pepper
Directions
Step 1
Peel and halve the onion. Char it on a dry pan on medium-high heat for about 4 minutes until it's slightly blackened. Do the same with the ginger. Set aside.
Step 2
In a large pot, combine the charred onion, ginger, chicken breasts, cinnamon stick, cloves, star anise, and chicken broth.
Step 3
Bring to a boil, then reduce the heat and simmer gently for 25 minutes, skimming the surface occasionally.
Step 4
Remove the chicken breasts from the pot and set them aside to cool slightly.
Step 5
Strain the broth to remove the spices, onion, and ginger, returning the clear broth back to the pot.
Step 6
Add fish sauce and season with salt and black pepper to taste. Keep warm.
Step 7
Slice the cooled chicken breasts thinly.
Step 8
Divide the zucchini noodles into serving bowls, and equally distribute the chicken slices on top.
Step 9
Pour the hot broth over the chicken and zucchini noodles.
Step 10
Top with fresh basil, cilantro, chopped green onions, and bean sprouts.
Step 11
Thinly slice the jalapeño and lime. Add jalapeño slices to the soup and serve with lime wedges.
Step 12
Enjoy your flavorful and low-carb Pho Chicken Soup!
Nutrition Facts
| Serving size | (3040.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 982.4 |
| Total Fat 16.2g | 0% |
| Saturated Fat 3.9g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 286mg | 0% |
| Sodium 9610.1mg | 0% |
| Total Carbohydrate 67.2g | 0% |
| Dietary Fiber 15.2g | 0% |
| Total Sugars 27.8g | |
| Protein 147.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 458.1mg | 0% |
| Iron 16.0mg | 0% |
| Potassium 3418.4mg | 0% |
Source of Calories