Whole30 Pho Chicken Soup

Transform your weeknight dinner with this soul-warming Whole30 Pho Chicken Soup, a nourishing and flavorful twist on the classic Vietnamese dish. Featuring a deeply aromatic broth made with charred onion, ginger, and traditional pho spices like star anise, cinnamon, and coriander seeds, this gluten-free, grain-free recipe is perfect for clean eating. Juicy shredded chicken thighs, fresh zucchini noodles (zoodles), and crisp vegetables come together for a light yet satisfying meal. Garnished with vibrant herbs, bean sprouts, and a lime wedge, this wholesome soup is as visually appealing as it is delicious. With its Whole30-compliant ingredients and rich, comforting flavors, this pho recipe is sure to become a cozy favorite for any season!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

While the broth is cooking, prepare the zucchini noodles. Using a spiralizer, make zucchini noodles (zoodles) from the zucchini and set aside.

Step 7

Peel and thinly slice the carrots into ribbons or matchsticks.

Step 8

To serve, divide the zoodles and carrots into bowls. Top with shredded chicken, and ladle the hot broth over it.

Step 9

Garnish with bean sprouts, cilantro, basil leaves, and a squeeze of lime. Serve immediately.

Nutrition Facts

Serving size	(3870.0g)

Amount per serving	% Daily Value*
Calories	2320.3

Total Fat 145.5g	0%
Saturated Fat 39.7g	0%
Polyunsaturated Fat 0.5g
Cholesterol 734.8mg	0%
Sodium 9716.1mg	0%
Total Carbohydrate 89.0g	0%
Dietary Fiber 23.0g	0%
Total Sugars 46.4g
Protein 166.2g	0%

Vitamin D 0IU	0%
Calcium 592.5mg	0%
Iron 17.1mg	0%
Potassium 4687.2mg	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: 56.2%

Protein: 28.5%

Carbs: 15.3%