Breastfeeding Friendly Ginger & Turmeric Chicken Pho-Style Soup
Warm, deeply aromatic, and built on a foundation of bone broth simmered with fresh ginger, turmeric, and charred onion, this soup is the kind of bowl that feels genuinely restorative from the first sip. The anti-inflammatory duo of turmeric and ginger makes it especially appealing during the postpartum period, when nourishing yourself often falls to the bottom of the priority list. Bone-in chicken thighs and drumsticks give the broth a rich, collagen-forward depth that a carton of regular stock simply can't replicate. Zucchini ribbons stand in for rice noodles, keeping the bowl light and easy to digest while still delivering that satisfying pho-style experience. Coconut aminos bring a gentle umami note without soy, and a splash of apple cider vinegar brightens the whole pot beautifully. Fresh cilantro, Thai basil, scallions, and a squeeze of lime let you customize each bowl to taste, which is a small but meaningful win when you're eating one-handed between feeds. It comes together in a single pot and reheats like a dream, making it one of those recipes worth doubling right from the start.
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Learn more →Ingredients
4 servings
For the broth
- 2 lb bone-in, skin-on chicken thighs and drumsticks
- 8 cups chicken bone broth
- 1 medium yellow onion, halved
- 1 head garlic, halved crosswise
- 3-inch piece fresh ginger, halved lengthwise
- 1 tsp ground turmeric
- ½ tsp ground ginger
- ¼ tsp ground ceylon cinnamon
- 3 whole cloves
- 2 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tsp fine sea salt, plus more to taste
For the bowls
- 3 medium zucchini, spiralized or peeled into wide ribbons
- 4 scallions, thinly sliced
- 1 cup fresh bean sprouts (optional)
- ½ cup fresh cilantro leaves
- ½ cup fresh thai basil or regular basil leaves
- 1 lime, cut into wedges
Instructions
- 1
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.
- 2
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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