Pregnancy Friendly Ginger & Turmeric Chicken Pho-Style Soup
Warm, deeply aromatic, and built on a foundation of slow-simmered bone broth, this pho-style soup is the kind of bowl that feels genuinely restorative from the first spoonful. Charring the onion, garlic, and fresh ginger directly in a dry pot before anything else goes in is the move that gives the broth its incredible depth — smoky, sweet, and complex without any shortcuts. Turmeric and Ceylon cinnamon layer in gentle warmth, while coconut aminos keep the savory richness going without any soy or additives to second-guess. During pregnancy, getting enough protein and collagen-rich nourishment matters, and bone-in chicken thighs and drumsticks simmered low and slow deliver exactly that in a form that's easy on the stomach. Zucchini ribbons stand in for rice noodles, making this naturally gluten-free and lighter while still giving every bowl that satisfying, slurpable texture. Fresh herbs, scallions, and a squeeze of lime brighten everything at the end so it never feels heavy. It's the kind of meal you'll want on rotation all the way through the third trimester and well beyond.
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Learn more →Ingredients
4 servings
For the broth
- 2 lb bone-in, skin-on chicken thighs and drumsticks
Ingredient noteCook all poultry thoroughly when pregnant.
- 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)
Can be omittedbean sprouts
- 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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