Oats Free Ginger & Turmeric Chicken Pho-Style Soup
Deeply charred onion, garlic, and fresh ginger form the aromatic backbone of this soul-warming soup, giving the broth a smoky, complex depth that tastes like it simmered all day. 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 tangy finish. Instead of traditional rice noodles, spiralized zucchini ribbons take their place in the bowl — they soften just enough when the hot broth hits them, keeping things light and satisfying at the same time. Every single ingredient here is naturally free from oats and oat derivatives, so there's no need to scrutinize labels or worry about hidden grain fillers sneaking into your bowl. The toppings are where it really comes alive: fresh cilantro, Thai basil, crisp bean sprouts, and a generous squeeze of lime turn each serving into something bright and vibrant. This is the kind of recipe that works just as well for a weeknight dinner as it does when you need something genuinely restorative.
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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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