Keto Pho Chicken Soup
Immerse yourself in the bold, aromatic flavors of this Keto Pho Chicken Soup, a low-carb twist on the classic Vietnamese dish that’s perfect for those embracing a keto lifestyle. This warming recipe features tender chicken breast simmered in a fragrant broth infused with spices like star anise, cinnamon, and cloves, balanced with the zesty tang of fresh lime and the aromatic finish of cilantro and basil. Instead of traditional rice noodles, zucchini noodles are used to keep it light and keto-friendly while adding a subtle crunch to each spoonful. Ready in just an hour, this healthy, gluten-free dish is brimming with fresh toppings, including bean sprouts, green onions, and jalapeño slices for a customizable, vibrant touch. Perfect for cozy evenings or meal prep, this nutrient-packed soup is a delicious way to warm up and stay on track with your goals!
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Recipe Information
Ingredients
- 1.5 pounds chicken breast
- 8 cups chicken broth
- 3 tablespoons fish sauce
- 1 2-inch piece fresh ginger
- 1 piece cinnamon stick
- 2 pieces star anise
- 3 pieces whole cloves
- 1 medium onion
- 1 cube chicken bouillon cube
- 4 cups zucchini noodles
- 1 cup bean sprouts
- 0.5 cup fresh cilantro
- 0.5 cup fresh basil
- 1 large lime
- 1 sliced jalapeño
- 2 stalks green onions
Instructions
Start by bringing the chicken broth to a simmer in a large pot over medium heat.
While the broth is warming up, peel and slice the ginger, and cut the onion in half. Add the ginger, onion, cinnamon stick, star anise, and whole cloves to the pot.
Add the chicken bouillon cube and fish sauce to the broth, then bring everything to a boil. Once boiling, reduce the heat to low and let it simmer for 20 minutes to allow the flavors to meld.
Meanwhile, slice the chicken breast into thin strips. After the broth has simmered for 20 minutes, add the chicken strips to the pot. Continue to simmer for an additional 15 minutes until the chicken is cooked through.
Prepare the zucchini noodles by slicing zucchini into thin strips using a spiralizer or a knife. Set them aside.
Once the chicken is cooked, taste the broth and adjust seasonings as needed. You may add more fish sauce, salt, or pepper to your taste.
Remove and discard the ginger, onion, cinnamon, star anise, and cloves from the broth.
Divide the zucchini noodles among four bowls.
Ladle the hot soup over the zucchini noodles, ensuring each bowl gets an even amount of chicken.
Top each bowl with bean sprouts, fresh cilantro, and fresh basil.
Serve with lime wedges on the side and garnish with jalapeño slices and green onions. Squeeze lime juice into your soup before eating for an extra burst of flavor.
Nutrition Facts
Calories |
1407 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.0 g | 37% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 585 mg | 195% | |
| Sodium | 11393 mg | 495% | |
| Total Carbohydrate | 68.6 g | 25% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 31.4 g | ||
| Protein | 234.5 g | 469% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 549 mg | 42% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 5735 mg | 122% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
