Tangy, spicy, and comforting, this chicken hot and sour soup is perfect to whip up and sip on on a cold winter evening.
Just like my chicken yakhni, it is packed with nutrients and meal-prep friendly too. Best of all, it comes together in under 30 minutes and is easily adaptable for those following gluten-free, Paleo, and Whole30-friendly diets.
I remember my mom making hot and sour soup often growing up. I've tweaked the recipe to suit my gluten-free diet without compromising on the flavor!
Lately, everyone in my household has been obsessed with my butternut squash soup– we end up making it almost every week. And since it is soup season, I really wanted to try my hand at another soup that I just knew everyone would love. And this chicken hot and sour soup seemed like the perfect one!
A Quick Look at the Recipe
⏲️Ready In: 20 minutes.
👪Serves: 6.
🍽 Calories and Protein: 125 kcal + 8g protein.
📋 Main Ingredients: Chicken broth, shredded chicken, vinegar, coconut aminos, egg, vegetables, arrowroot powder.
📖 Dietary Notes: Gluten free, low calorie + Paleo and Whole30 friendly.
⭐ Why You’ll Love It: Quick and easy to make, and incredibly wholesome and comforting.
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“SO flavorful and comforting. Can't wait to make this again.” Enozia V.
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Ingredient Notes
Chicken: I used boiled, shredded chicken that I often have leftover from making chicken yakhni.
Vinegar: Rice vinegar or white vinegar are both fine.
Coconut aminos: I use coconut aminos as a good substitute for soy sauce in a gluten-free hot and sour soup. You can also use tamari.
Chicken broth/stock: I like to use my homemade broth, as I did with my chicken corn soup recipe, but you can use store-bought stock or broth to save time. Just be aware that most store-bought stocks are high in sodium, so adjust your seasoning accordingly.
Coconut sugar: For sweetness to balance the other flavors. Feel free to omit for a Whole30 version.
Green chilies: For the heat. Skip this if you want the soup less spicy.
Vegetables: Thinly sliced cabbage and julienned carrots. You can use other veggies too.
Arrowroot slurry: I used this instead of cornstarch to keep it Paleo and Whole30-approved. Use cornstarch if you're not following these protocols.
Egg: For that aesthetic egg swirl.
Variations
You can switch up the vegetables if you want to. I used cabbage and carrots because that’s what my mother used, but I’ve seen many variations with bell peppers, mushrooms, and even bok choy. Sometimes, I also use veggies leftover from my rainbow Thai salad.
To make a vegan hot and sour soup, swap the chicken broth for veggie broth and use firm tofu instead of shredded chicken and egg.
To make a keto version, skip the coconut sugar and arrowroot slurry. The soup might not be thick, but it’ll still taste great!
Watch Me Make It
How to Make Chicken Hot and Sour Soup
Step 1: Pour the broth into a large pot, then add the chicken and veggies, along with the coconut aminos, vinegar, and sugar. Bring to a boil, then reduce to a simmer to soften the veggies.
Step 2: Slowly pour in the arrowroot slurry while stirring the soup continuously.
Step 3: Once it thickens, switch off the heat and drop in the whisked egg. Leave it undisturbed for a minute till the egg ribbons form.
Step 4: Stir and serve immediately.
Pro Tips
- Garnish the soup with sliced scallions, and serve immediately.
- If you have time, sauté the boiled chicken in 1 tablespoon of oil before adding it to the soup. This will add depth of flavor.
- Grain-free flours tend to break down at high heat, so don’t overheat the soup after you add the arrowroot slurry.
- To speed things up, prepare the chicken broth, shredded chicken, and veggies ahead of time and refrigerate them in separate containers until you’re ready to make the soup.
- This soup is perfect on its own or as a side with any Asian-style main. I love pairing it with gluten-free chicken teriyaki, cauliflower fried rice, and a simple cucumber-and-carrot salad to make a hearty, wholesome meal.
Chicken Hot and Sour Soup FAQs
Yes, hot and sour soup can be considered healthy as it mainly contains nutrient-dense stock or broth, protein, and fiber-rich vegetables.
Restaurant versions, however, are high in sodium and may also contain sugar. If you follow a gluten-free diet or are on the Whole30 protocol, be mindful, as it may contain cornflour as a thickener and soy sauce, which contains gluten.
Store this soup in the fridge in an airtight container and enjoy it for up to three days.
Gently reheat leftovers on the stove, adding a little water if it’s too thick to reach your desired consistency.
Yes, you can freeze leftover hot and sour soup in airtight containers in single-serve or family portions. Defrost overnight in the fridge, then heat on the stove or in the microwave.
More Cozy Soups to Try
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Chicken Hot and Sour Soup
Ingredients
- 5 cups chicken broth or stock Can use store-bought. See note
- 4 tablespoons rice vinegar
- 4 tablespoons coconut aminos / soy sauce
- 2 teaspoons coconut sugar optional
- 1 green chili chopped
- 1 medium carrot julienned
- 1/4 cabbage sliced thin
- 1 cup boiled and shredded chicken
- 1 teaspoon salt optional. See note
- 1/2 teaspoon black pepper optional. See note
For the slurry
- 5 tablespoon arrowroot powder/ tapioca flour or use cornstarch
- 1/2 cup water
For the egg ribbons
- 1 egg whisked
Garnish
- green onions/scallions sliced
Instructions
- Add the chicken broth, carrot, cabbage, boiled chicken, rice vinegar, coconut aminos, green chili, and sugar to a medium-sized pot and bring everything to a boil over medium-high heat.
- While the soup comes to a boil, whisk the egg and make the arrowroot slurry by combining the arrowroot powder with water, and set them aside.
- Once the soup boils, reduce the heat to a simmer, add the arrowroot slurry, and let the soup thicken. Turn off the heat once the soup thickens to avoid the arrowroot breaking up. Next, drizzle the whisked egg into the soup in a circular motion and leave it undisturbed for about a minute. Then stir the soup to get the signature egg ribbons. Garnish with scallions and enjoy immediately.
Video
Notes
- If you use store-bought chicken or veggie broth, adjust the seasoning as needed once the soup thickens.
- Optionally, sauté the boiled chicken in 1 tablespoon of oil before adding it to the soup. This will add depth of flavor.
- Don’t overheat the soup after you’ve added the arrowroot slurry.
- To speed things up, prepare the chicken broth, shredded chicken, and veggies ahead of time and refrigerate them in separate containers until you’re ready to make the soup.
- Salt and pepper are optional, to taste.
Enozia Vakil says
SO flavorful and comforting. Can’t wait to make this again.
Shah Zeeshan says
This soup is one of our family’s favorites! The best part is that it comes together in less than 30 minutes!