Whole30 Pho Chicken Soup
Warm, fragrant, and brimming with nourishing flavors, this Whole30 Pho Chicken Soup is a wholesome twist on the beloved Vietnamese classic. Crafted with bone-in chicken thighs, charred onion and ginger, aromatic spices like star anise and cinnamon, and a light, clear broth, this recipe checks all the boxes for a flavorful, health-conscious meal. Spiralized zucchini noodles keep this pho Whole30-friendly and add a delightful texture alongside tender carrot ribbons. Topped with fresh herbs like cilantro and basil, crunchy bean sprouts, and a tangy squeeze of lime, every bowl is a feast for the senses. Perfect for meal prepping or enjoying as comfort food on a chilly day, this recipe delivers authentic pho vibes without compromising on dietary goals.
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Recipe Information
Ingredients
- 2 pounds Bone-in chicken thighs
- 1 large Yellow onion
- 3 inches Fresh ginger
- 2 pieces Whole star anise
- 1 stick Cinnamon stick
- 4 pieces Whole cloves
- 1 tablespoon Coriander seeds
- 1 teaspoon Whole black peppercorns
- 2 tablespoons Fish sauce (Whole30 compliant)
- 2 medium Carrots
- 2 medium Zucchini
- 0.5 cup Cilantro leaves
- 0.5 cup Fresh basil
- 1 medium Lime
- 1 cup Bean sprouts
- 1 teaspoon Sea salt
- 8 cups Water
Instructions
Begin by charring the onion and ginger for more depth in the broth. Cut the onion in half and ginger into large slices. Place them directly on a gas stovetop or under a broiler, turning occasionally until they are deeply charred. Set aside.
In a large stockpot, add the charred onion and ginger along with the chicken thighs, star anise, cinnamon stick, cloves, coriander seeds, and black peppercorns.
Pour in 8 cups of water into the pot, and bring to a boil. Once boiling, reduce the heat to low to simmer and let cook uncovered for about 90 minutes. Occasionally skim off any foam or impurities that rise to the surface.
After simmering, remove the chicken thighs from the broth and let them cool slightly. Shred the chicken, discarding the bones and skin, and set aside.
Strain the broth through a fine-mesh sieve into another pot to remove the solids, leaving you with a clear broth. Return the broth to the pot and add the fish sauce and sea salt to taste. Adjust seasoning if necessary.
While the broth is cooking, prepare the zucchini noodles. Using a spiralizer, make zucchini noodles (zoodles) from the zucchini and set aside.
Peel and thinly slice the carrots into ribbons or matchsticks.
To serve, divide the zoodles and carrots into bowls. Top with shredded chicken, and ladle the hot broth over it.
Garnish with bean sprouts, cilantro, basil leaves, and a squeeze of lime. Serve immediately.
Nutrition Facts
Calories |
2320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.5 g | 187% | |
| Saturated Fat | 39.7 g | 198% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 735 mg | 245% | |
| Sodium | 9716 mg | 422% | |
| Total Carbohydrate | 89.0 g | 32% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 46.4 g | ||
| Protein | 166.2 g | 332% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 592 mg | 46% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 4687 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
