I am always on the hunt for recipes that incorporate vegetables. My favorite go-to’s are casseroles, hidden veggie purees, stews, and soups like this one! This warm and hearty Pho, done my way will leave you feeling replenished and cozy. Packed with nutrients and flavor, you’ll find yourself ladling more into your bowl for seconds or thirds. The leftovers are just as delicious!!
Ingredients:
- 3 chicken breasts
- Handful of shrimp
- 1 box gluten free Pad Thai noodles (I use Annie Chuns)
- 1/2 zuchinni -sliced
- 2 carrots -peeled & sliced
- 1 onion – sliced
- 1 cup fresh spinach
- 2 large mushrooms – sliced
- 1 container Ramen broth (I use imagine Soups)
- 1 container Vegetable broth
- 3 Tsp sesame oil
- 1/4 cup gluten free soy sauce ( I like using Tamari)
- 1 Tbsp minced garlic
- 1 Tsp ginger powder
- olive oil
- salt and pepper
- Cilantro & lime optional for topping
Instructions:
I boil my chicken in limes, cilantro, olive oil and some seasonings including onion powder, garlic powder, salt & pepper. (You could use a store bought rotisserie chicken). Once the chicken is cooled, shred it! Two forks or my hands work the best for me. Next, saute the onions in some olive oil until they soften, then add the carrots and simmer for a few minutes. Add the rest of the veggies and add the shredded chicken back into the pot, pour the two containers of broth in and stir. Add in the seasonings, soy sauce, and sesame oil and bring to a boil. Once its boiling, add the pad thai noodles and cook on low heat for about 5-6 min. Lastly, add your shrimp and cook for another 5-6 min. Serve hot and top with fresh cilantro and a lime wedge. Enjoy!!