Warm, deeply aromatic, and built around a broth that practically perfumes your whole kitchen, this pho-style soup delivers serious comfort without a single ingredient that would trigger a citric acid sensitivity. Traditional pho and many store-bought broths can hide citric acid as a preservative or flavor enhancer, so making it from scratch with bone broth, coconut aminos, and a small splash of apple cider vinegar keeps everything clean and controlled. The trick to that rich, complex base is charring the onion, garlic, and fresh ginger directly in a dry pot — no oil needed — which coaxes out a smoky depth that makes the broth taste like it simmered all day. Ground turmeric and Ceylon cinnamon layer in warmth and a subtle earthiness that rounds out every spoonful beautifully. Zucchini ribbons stand in for rice noodles, soaking up the hot broth just enough to turn silky while staying tender-crisp, so the texture is genuinely satisfying. Fresh cilantro, Thai basil, scallions, and a squeeze of lime at the table let everyone customize their bowl and brighten the flavors right before eating. It's the kind of soup that feels restorative and a little special, even on a weeknight.
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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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