This deeply fragrant soup draws its soul from charred onion, garlic, and fresh ginger seared right in a dry pot — a technique that builds the kind of smoky, complex broth you'd expect from a long restaurant simmer. 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 bright finish. Instead of traditional rice noodles, spiralized zucchini ribbons take their place in the bowl, soaking up the hot broth just enough to turn tender without going soft. It's a smart swap that keeps the dish naturally grain-free and completely clear of any rye-containing ingredients, no label-reading required. The toppings — fresh cilantro, Thai basil, bean sprouts, and a squeeze of lime — bring that classic pho-style freshness that makes every spoonful feel alive. This is the kind of bowl that feels restorative and indulgent at the same time, whether you're cooking for a crowd or meal-prepping a big batch for the week.
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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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