Ingredients
6
6 servings
- •10 cups vegetable broth
- •12 ounces boneless chicken breasts
- •1 ½ cups sliced white onion, separated into rings
- •2 tablespoons oyster sauce
- •1 ½ teaspoons coconut sugar
- •1 teaspoon salt
- •1 teaspoon ground black pepper
- •4 whole cloves
- •½ teaspoon minced ginger
- •2 whole star anise pods
- •9 cups bean sprouts
- •6 cups coarsely chopped bok choy cabbage
- •4 zucchini
Instructions
- Combine vegetable broth, chicken breasts, onions, oyster sauce, coconut sugar, salt, pepper, cloves, ginger, and star anise in a slow cooker.
- Cook on High until chicken breasts can be easily flaked with a fork, about 1 1/2 hour. Stir in bean sprouts and bok choy. Continue cooking soup until bean sprouts are tender, about 1 hour.
- Cut zucchini into thin noodles using a spiralizer.
- Divide soup among 6 serving bowls. Top with zucchini noodles.
Nutritional Facts
Per 6 servings
- Calories: 180
- Carbohydrate: 23g
- Fat: 3g
- Fiber: 6g
- Protein: 18g
- Sugar: 14g
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