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Chicken Fab Pho

This recipe calls for a store-bought rotisserie chicken; try to choose one that is organic and not heavily spiced so you can add your own flavor.

Makes 4 servings

  • 1 tablespoon coconut oil

  • 2 tablespoons minced fresh ginger

  • 2 tablespoons minced garlic

  • 2 quarts Chicken Bone Broth or chicken stock

  • 2 tablespoons coconut aminos

  • 2 zucchini, zoodled

  • 2 summer squash, zoodled

  • 4 small bok choy

  • 1/2 cup bean sprouts

  • 1 store-bought rotisserie chicken, meat shredded

  • Fresh cilantro

  • Fresh basil

  • Red pepper flakes

1.     In a medium saucepan, heat the oil over medium heat. Add the ginger and garlic and sauté until fragrant, 1 to 2 minutes. Add the broth and coconut aminos, bring to a boil, and cook for 2 to 3 minutes, or until cooked through.

2.     In shallow bowls, layer the veggies and top with the shredded chicken. Top with broth.

Top with cilantro, basil, and red pepper flakes.

 

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