chicken pho zucchini noodle soup (gluten free!)

I'm truly taking a shot at making more assorted formulas as far as sort of food (ie by area.) It doesn't come effectively to me, since Italian-American cooking is my solace cover. 

At the point when Pacific Foods sent me three of their Soup Starters, my eyes lit up when I saw "Chicken Pho." What a simple approach to make a spiralized Vietnamese dish! 

Pho = "fuh" phonetically, incidentally. 

Pacific Foods makes their Soup Starters to spare individuals time and cash by offering the stock for a wonderful soup, as of now imbued with the important flavors. Sparing time and arranging, particularly amid the occasions, is a win! 

Specifically from their site: 

Have fixings all over however don't know what to make? Give the motivation a chance to stream with Pacific soup starters. Our striking soup bases catch all the profundity and multifaceted nature of your most loved Vietnamese, Thai and Mexican works of art. Simply include a squeeze of this and a tad bit of that. 

They were correct. This soup took NO time at all to make and the best part? This Chicken Pho base is without gluten, sans dairy, sans corn, sans soy, sans wheat, sans yeast… . also, natural

The fixings? Natural Chicken Broth (Water, Organic Chicken, Organic Spices, Organic Garlic Powder, Organic Onion Powder), Organic Cane Sugar, Sea Salt, Organic Lemon Juice, Organic Spice Extracts, Organic Lime Oil and Organic Rosemary Extract. 

Making this soup was shamefully simple. I heated the soup base to the point of boiling, included a few scallions, cilantro, pepper, chicken, and zucchini noodles. I let the noodles diminish (took around 2 minutes) and afterward I guzzled it up! 

This soup is light, reviving and filling. I combatted the limey-ness of the Soup Starter base with some water to make the ideal pho enhancing. It's low-cal, low-carb and low-fat.

I can’t wait to experiment with their other Soup Starters!

Do you have any other time saving tricks when cooking?

Serves 2


10 Prep Time

10 Cook Time

20 Total Time

  • 1 chicken breast
  • olive oil to drizzle
  • 1 tsp ground coriander
  • salt and pepper, to taste
  • 3 cups Chicken Pho Soup Starter from Pacific Foods
  • 1 cup water
  • 1/3 cup chopped scallions
  • 1/3 cup cilantro leaves
  • 1 cayenne, red chilli, or jalapeno pepper, sliced
  • 2 medium zucchinis, Blade C
  • 1 1/2 slice of red onion

  1. Preheat the oven to 350 degrees.
  2. On a baking tray, place in your chicken breast. Season with ground coriander, salt and pepper. Bake for 20 minutes or until juices run clear and meat is no longer pink. Pull into strips and set aside.
  3. 10 minutes into baking the chicken, place a large saucepan over high heat and bring the Soup Starter broth and water to a boil. Once boiled, lower to a simmer, add in the pepper, cilantro, scallions, zucchini noodles and season with salt and pepper.
  4. Cook for 2-3 minutes or until noodles soften. Stir in the chicken, pour into bowls and garnish each with red onion slices. Enjoy!

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