PCOS Friendly Ginger & Turmeric Chicken Pho-Style Soup
Warm, deeply aromatic, and built on ingredients that genuinely support hormonal balance, this soup is the kind of bowl that feels like self-care in the best possible way. Charring the onion, garlic, and ginger directly in a dry pot before anything else goes in is the move that gives the broth that smoky, complex backbone you'd expect from a long-simmered pho — without spending all day in the kitchen. Fresh turmeric and Ceylon cinnamon are both celebrated for their anti-inflammatory properties, making them smart additions for anyone managing PCOS, and here they pull double duty as flavor powerhouses. Zucchini ribbons stand in for rice noodles, keeping the glycemic load low while still giving you that satisfying, slurp-worthy noodle experience. Coconut aminos and apple cider vinegar round out the broth with a subtle savory depth and a gentle brightness that makes every sip feel intentional. The toppings — fresh cilantro, Thai basil, scallions, and a squeeze of lime — bring freshness and color that make this feel like restaurant-worthy food you made at home. It's the kind of recipe you'll want on rotation all year, especially on days when your body needs something nourishing and your soul needs something delicious.
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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
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 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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