This deeply aromatic soup delivers all the soul-warming comfort of a classic pho without a single gram of added sugar hiding in the broth. The secret starts with charring the onion, garlic, and fresh ginger directly in a dry pot — that step alone builds a smoky, caramelized depth that makes the broth taste like it simmered all day. Whole cloves, Ceylon cinnamon, turmeric, and a splash of coconut aminos layer in that signature warm, slightly sweet complexity naturally, so there's no need for any sweetener to round out the flavor. Zucchini ribbons stand in for rice noodles, keeping the bowl light and fresh while still soaking up every bit of that golden, fragrant broth. Shredded bone-in chicken thighs and drumsticks make the meat incredibly tender and rich, and the finish of fresh cilantro, Thai basil, scallions, and a squeeze of lime brings the whole thing to life. It's the kind of bowl that feels like a treat but checks every box for anyone keeping a close eye on what's actually going into their food.
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Set a large stockpot over medium-high heat. Place the onion halves and garlic head cut-side down directly in the dry pot, along with the ginger halves. Cook undisturbed for 4–5 minutes, until the cut surfaces are deeply charred and fragrant.
Add the chicken pieces, bone broth, turmeric, ground ginger, Ceylon cinnamon, and cloves to the pot. Pour in enough water to fully submerge the chicken if needed (up to 2 additional cups). Bring to a boil over high heat, then reduce to a steady simmer.
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