Paraben Free Ginger & Turmeric Chicken Pho-Style Soup
This deeply aromatic soup draws on charred onion, fresh ginger, and whole spices to build a broth that tastes like it simmered all day — because the technique does the heavy lifting fast. Turmeric and Ceylon cinnamon give the liquid a warm, golden depth, while coconut aminos and a splash of apple cider vinegar round out the savory-bright balance without any synthetic additives or preservatives to worry about. For anyone navigating paraben sensitivities, the ingredient list here is refreshingly straightforward — whole vegetables, bone broth, fresh herbs, and spices you can source and trust. Instead of rice noodles, spiralized zucchini ribbons soak up the hot broth and turn just tender enough to mimic that classic pho texture without any processed substitutes. The finishing bowl is where it really comes alive: shredded chicken, crisp bean sprouts, fragrant basil, cilantro, and a squeeze of lime make every spoonful feel restaurant-worthy. It's the kind of recipe that looks impressive but follows a simple, repeatable process — perfect for a weeknight reset or whenever you need something genuinely nourishing.
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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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