Gut Friendly Ginger & Turmeric Chicken Pho-Style Soup
Warm, deeply aromatic, and built on a foundation of slow-simmered bone broth, this soup delivers the soul-soothing comfort of a classic pho without any of the ingredients that tend to aggravate a sensitive digestive system. The broth gets its remarkable depth from charring the onion, garlic, and fresh ginger directly in a dry pot before anything else goes in — a simple technique that coaxes out rich, complex flavor without relying on anything processed or hard to digest. Fresh ginger and turmeric are both well-regarded for their soothing, anti-inflammatory properties, and here they work together with Ceylon cinnamon and cloves to create a broth that feels genuinely restorative. Coconut aminos stand in for soy sauce and apple cider vinegar adds a gentle brightness, keeping the whole bowl free from common gut irritants while still tasting layered and satisfying. Instead of rice noodles, spiralized zucchini ribbons soak up the hot broth and turn just tender enough to mimic that silky noodle experience without the starch load. The fresh herbs, scallions, and a squeeze of lime at the end lift everything and make each bowl feel vibrant and alive. It's the kind of recipe you'll want on rotation whenever your body is asking for something healing but your taste buds are refusing to settle for bland.
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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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