This tangy, spicy, hearty chicken hot and sour soup is the perfect comfort food for cold winter evenings. If you’re craving hot and sour soup but follow a gluten-free, paleo, or Whole30 protocol, then you’re in luck! Not only is this soup gluten-free, but it is also quick and easy to make!
Table of Contents
- What makes this hot and sour soup gluten-free and paleo?
- What you will love
- What you’ll need
- How to make it
- Short-cuts and variations
- Storage
- What to eat with hot and sour soup
- More soups to try
What makes this hot and sour soup gluten-free and paleo?
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!
Soy sauce is wheat-based, and swapping that for coconut-aminos or tamari helps bring the same umami flavor without the gluten. Also, using arrowroot instead of cornstarch helps keep this hot and sour soup grain-free and thus suitable for a paleo diet and Whole30 compliance.
What you will love
It’s healthy Simply because it’s homemade but also if you’re following any protocol, Paleo, or Whole30, you can eat this without fear of breaking it.
It’s gluten-free This is important if, like me, you follow a gluten-free diet.
It’s quick and easy Even shorter if you get pre-shredded carrots and cabbage.
What you’ll need
Chicken Broth/stock: I use homemade broth as shown in my Chicken Corn Soup recipe, but you can use store-bought stock or broth. Just be aware that most store-bought stocks are high in sodium so adjust your seasoning accordingly.
Vinegar: Rice vinegar or white vinegar are both fine. Adjust the amount if using my chicken stock recipe.
Coconut Aminos: I use coconut aminos as it is a good substitute for soy sauce for a gluten-free hot and sour soup. You can also use tamari.
Coconut sugar: Omit for Whole 30 version.
Green chili: Omit for less spicy.
Boiled chicken: I often have leftover boiled chicken from making stock which I use in soups and sandwiches.
Vegetables: Thinly sliced cabbage and julienned carrots.
Arrowroot slurry: I use this instead of cornstarch to keep it paleo and Whole 30 approved. You can use cornstarch if you’re not following these protocols.
Egg: Whipped.
How to make it
Season and add the chicken and vegetables to the broth Thinly slice the cabbage, julienne the carrots, and chop the green chili and chicken. Add everything and the coconut aminos, vinegar, and sugar to the broth. Bring to a boil and then lower the heat to a simmer and let the veggies soften. If you have some time, saute the boiled chicken in 1 tablespoon of oil before adding it to the soup. This will give it some depth of flavor.
Thicken and add egg Make the slurry, whip the egg, and set aside. Things will move quickly once the soup is ready so prepare these in advance. Add the slurry and shut off the heat as soon as the soup thickens. Grain-free flours tend to break up in high heat, so make sure not to overheat it. Next, stir the soup in a circular motion and pour the whipped egg to form ribbons.
Garnish Sprinkle the soup with sliced scallions and serve immediately.
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Short-cuts and variations
Use pre-shredded vegetables Get pre-shredded cabbage and carrots for a shorter prep time.
Switch up the vegetables I use cabbage and carrots because that's what my mother used but I've seen many variations with bell peppers, mushrooms, and bok choy.
Make it vegan If using store-bought vegetable broth, adjust the seasoning as needed. You can also use firm tofu instead of chicken.
Make it Keto Leave out the coconut sugar and arrowroot slurry for a keto version.
Storage
You can store this soup in the fridge in an airtight container and enjoy it for up to three days. Reheat it gently on the stove, adding a little water if it's too thick to achieve your desired consistency.
You can also freeze it in single-serve or family portions in airtight containers. Defrost in the fridge overnight and then heat it on the stove or in the microwave.
What to eat with hot and sour soup
This soup would make an excellent starter with my Chicken Teriyaki and Cauliflower Fried Rice. Add Thai Salad for a three-course meal.
More soups to try
If you try this recipe, I’d appreciate it so much if you would comment and rate it! I love hearing feedback, and the recipe rating helps others decide if they want to make this recipe. You can also share your creations and tag me on Instagram @eatdrinkpure to be featured in my stories.
This recipe was originally posted in January 2022 but has been updated with more detailed instructions and pictures.
Chicken Hot and Sour Soup (Glute-Free, Paleo, Whole30)
Ingredients
- 5 cups chicken broth or stock
- 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
For the slurry
- 5 tablespoon arrowroot powder/ tapioca flour
- 1/2 cup water
For the egg ribbons
- 1 egg whipped
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 on medium-high heat, bring everything to a rolling boil.
- While the soup is coming to a boil, whip the egg and make the arrowroot slurry by combining the arrowroot powder with water and set them aside.
- Once the soup comes to a boil, lower the heat to a simmer and add the arrowroot slurry and let the soup thicken. Switch off the heat once the soup thickens to avoid the arrowroot breaking up. Next, pour the whipped egg while stirring the soup to form egg ribbons.
- Garnish with scallions and enjoy immediately.
Notes
- Leave the coconut sugar out if you are following the Whole 30 protocol.
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!