Paleo Pho Chicken Soup

Warm, aromatic, and completely grain-free, this Paleo Pho Chicken Soup is a nourishing twist on the classic Vietnamese comfort food. Featuring a deeply flavorful broth infused with ginger, cinnamon, star anise, and cloves, this soup delivers an authentic pho experience while staying true to paleo principles. Instead of traditional rice noodles, this recipe uses spiralized zucchini for a nutrient-packed alternative that soaks up the fragrant broth beautifully. Topped with tender chicken, fresh herbs like cilantro and basil, crunchy bean sprouts, and a hint of heat from red chili peppers, each bowl offers a vibrant medley of flavors and textures. Ready in just an hour, this wholesome soup is perfect for paleo enthusiasts or anyone looking for a healthy, gluten-free spin on pho. Serve it with fresh lime for that final citrusy punch!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 8 cups Chicken broth
• 1 pound Boneless, skinless chicken thighs
• 2 inches Ginger, fresh
• 1 whole Cinnamon stick
• 3 whole Star anise
• 4 whole Cloves
• 2 tablespoons Fish sauce
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 medium Zucchini
• 1 whole Lime
• 0.5 cup Fresh cilantro
• 0.5 cup Fresh basil
• 1 cup Bean sprouts
• 3 stalks Green onions
• 2 whole Red chili peppers

Directions

Step 1

Peel and slice the ginger into thin pieces. In a large pot, toast the ginger slices, cinnamon stick, star anise, and cloves over medium heat until they become fragrant, about 3-4 minutes.

Step 2

Add the chicken broth to the pot, bring it to a boil, and then reduce to a simmer for 20 minutes to let the spices infuse the broth.

Step 3

While the broth is simmering, slice the chicken thighs into bite-sized pieces and set them aside.

Step 4

Spiralize the zucchini to create noodles, and set them aside.

Step 5

After the broth has simmered, strain the broth to remove the spices and return it to the pot.

Step 6

Stir in the chicken pieces, fish sauce, salt, and black pepper. Allow the chicken to cook in the simmering broth for about 12-15 minutes until fully cooked.

Step 7

Slice the lime in half. Chop the fresh cilantro and green onions. Thinly slice the red chili peppers for garnishing.

Step 8

Divide the zucchini noodles among serving bowls. Ladle the hot broth with chicken over the noodles.

Step 9

Garnish each bowl with bean sprouts, cilantro, basil, chopped green onions, and slices of chili peppers.

Step 10

Serve with lime wedges on the side for squeezing over the top just before eating.

Nutrition Facts

Serving size	(3082.7g)

Amount per serving	% Daily Value*
Calories	1399.7

Total Fat 55.2g	0%
Saturated Fat 14.4g	0%
Polyunsaturated Fat 0.4g
Cholesterol 567.0mg	0%
Sodium 13483.9mg	0%
Total Carbohydrate 74.0g	0%
Dietary Fiber 16.0g	0%
Total Sugars 40.4g
Protein 158.0g	0%

Vitamin D 31.8IU	0%
Calcium 548.2mg	0%
Iron 20.2mg	0%
Potassium 4494.5mg	0%

*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.

Source of Calories

Fat: 34.9%

Protein: 44.4%

Carbs: 20.8%