This deeply aromatic soup draws on the spirit of Vietnamese pho but leans into ingredients that feel right at home in a Mediterranean-style way of eating — think anti-inflammatory spices, lean protein, and a bowl loaded with fresh herbs and vegetables. The broth starts with a dry char of onion, garlic, and ginger directly in the pot, a step that builds a smoky, complex depth you simply cannot get any other way. Turmeric, Ceylon cinnamon, and cloves layer in warmth without any heaviness, and the coconut aminos and apple cider vinegar round everything out with a subtle savory brightness. Instead of rice noodles, spiralized zucchini ribbons soak up the hot broth and stay satisfyingly tender-crisp, keeping the bowl light and vegetable-forward. Bone-in chicken thighs and drumsticks give the broth real body and richness, and the shredded meat that goes back into each bowl is generous and satisfying. A finishing pile of fresh cilantro, Thai basil, scallions, and a squeeze of lime makes every spoonful feel vibrant and alive. It's the kind of recipe that looks impressive but comes together with straightforward technique and a pantry that's probably already halfway stocked.
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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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