This fragrant, deeply warming soup brings all the soul-satisfying comfort of a classic pho bowl without a single legume in sight. The magic starts with charring the onion, garlic, and ginger directly in a dry pot — that step alone builds a smoky, caramelized depth that makes the broth taste like it simmered all day. Turmeric, Ceylon cinnamon, and whole cloves layer in that signature pho-adjacent warmth, while coconut aminos and a splash of apple cider vinegar round out the flavor with a gentle savory brightness. Bone-in chicken thighs and drumsticks do the heavy lifting, yielding tender shredded meat and a rich, collagen-packed broth that feels genuinely nourishing. Instead of rice noodles, spiralized zucchini ribbons go straight into the bowl and soften just enough from the hot broth — no extra cooking required and no starchy fillers to worry about. Fresh cilantro, Thai basil, scallions, and a squeeze of lime finish each bowl with that classic pho-style freshness that makes every spoonful feel alive. It's the kind of weeknight dinner that looks impressive, tastes like a restaurant, and comes together with surprisingly little fuss.
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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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