Whole 30 Ginger & Turmeric Chicken Pho-Style Soup
Few bowls hit as deeply as a steaming, fragrant pho-style soup, and this one delivers all that comfort without a single grain or legume in sight. Charring the onion, garlic, and ginger directly in a dry pot before anything else goes in is the move that makes the broth taste like it simmered all day — smoky, complex, and deeply aromatic. Ground turmeric, Ceylon cinnamon, and whole cloves layer in that signature warmth, while coconut aminos stand in for soy sauce so beautifully you won't miss it for a second. Instead of rice noodles, spiralized zucchini ribbons soak up the hot broth and turn just tender enough to feel satisfying without going soft. The shredded bone-in chicken adds richness and body, and the finishing toppings — fresh cilantro, Thai basil, scallions, and a squeeze of lime — make every bowl feel bright and alive. It's the kind of recipe that proves eating clean doesn't mean eating boring, and it's genuinely impressive enough to serve to people who aren't following any particular way of eating at all.
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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)
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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