Chicken Pho Bowl
My husband LOVES noodle bowls. Whenever we travel and go out to eat he is always searching for a place that has noodle bowls on the menu. I'm always jealous because they look SO good but they're never gluten-free, so I don't get to indulge with him.
I decided to try making my own noodle or Pho bowl for dinner because I'm tired of missing out! Traditional Pho Bowls usually are served with thinly sliced beef, but I decided to make mine with chicken (I'm just not a red-meat fan). There is also a ton of different options that you can add in for fresh veggies but below are the ones I had on hand and decided to use! Feel free to get creative.
16 oz chicken bone broth (I used Kettle n Fire Ginger Tumeric bone broth)
2 chicken breast cooked and shredded (I usually cook the chicken in a small crockpot for 4 hours on low and shred with forks once tender)
8 oz fresh mushrooms
2 green onion stalks
1 baby bok choy
1 TBS grated fresh ginger
2 garlic cloves grated
1 cup of fresh spinach
1-2 tbs of sesame oil
2 zucchinis spiralized for noodles OR 1/2 box of GF brown rice pho noodles
Optional: Sriracha to top it all off if you like it spicy!
You will first want to cook your chicken. I place the chicken in a small crockpot on low heat for 4 hours and cook till fork tender and then shred the chicken with 2 forks. This is always just the easiest way for me to prep chicken!
In a cast-iron skillet heat the sesame seed oil and toss in the mushrooms, chopped baby bok choy, ginger, and garlic. Heat until the vegetables are cooked through.
In a medium-size pot pour in the broth of your choice and heat on medium heat until warmed through but not boiling.
While the broth is warming up prepare your noodles, if they're zucchini then go ahead and spiralize them and if they're rice noodles then follow the instructions on the package to boil them.
Once the noodles are prepared, in a large soup bowl scoop in some of the cooked veggies, fresh spinach, chicken, and noodles. Pour a cup or so of broth over the bowl and top with green onions and a drizzle of sesame oil.