Roast chicken is one of our our go-to dinners and we never get bored with roast chicken. So when we're craving a quick but still fresh and delicious chicken soup, we'll use roast chicken. If you want to skip the roast chicken step, local deli's and markets sell excellent pre-cooked roasted chicken for another option. Instead of a roast chicken you can boil about 1.5 to 2 pounds of chicken thighs or drumsticks for the broth. You'll have to simmer the broth for twice as long so the raw meat can cook through to tenderness and to richen the broth.We pre-blanch the zucchini noodles just enough to make them wilted but not too soft or overcooked. We don't like mushy zucchini noodles pho. They'll continue softening when you add the hot broth. The pre-blanch stage of this recipe allows the zucchini noodles to release excess moisture so it doesn't water down the flavor and concentration of the chicken Pho broth. If you want to cook the zucchini noodles in the pho broth, then season the broth extra to compensate for the extra zucchini water.
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|Serving Size: 1 Serving (154g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 1162.8mg||40 %|
|Potassium 0.8mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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