Celery Free Ginger & Turmeric Chicken Pho-Style Soup
This deeply aromatic soup draws its soul from charred onion, ginger, and garlic coaxed right in a dry pot — a technique that builds the kind of smoky, complex broth you'd expect from hours of work, delivered in under an hour. Ground turmeric and Ceylon cinnamon layer in warmth and color, while coconut aminos and a splash of apple cider vinegar round everything out with a savory, slightly bright finish. Bone-in chicken simmers low and slow until it's fall-apart tender, then gets shredded and piled back into the bowl where it belongs. Instead of rice noodles, spiralized zucchini ribbons soak up all that golden broth and stay satisfyingly tender-crisp — making this a naturally celery-free bowl without any awkward substitutions or ingredient hunting. Fresh cilantro, Thai basil, scallions, and a squeeze of lime bring the whole thing to life at the table, so every spoonful tastes bright and layered at once. It's the kind of meal that feels restorative and a little indulgent at the same time, whether you're feeding a crowd or just treating yourself to something genuinely nourishing on a weeknight.
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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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