I am so excited to to share my version of a Chicken Tortilla-less soup. It’s soul-satisfying and perfect for a cold wintery day. Certainly, there are lots of store-bought stocks out there, but you will never get the flavor you get from making it homemade. This soup starts with my new Spicy Chicken Stock. It is what turns cooking, and this soup, from ordinary to extraordinary! In my Whole30 endorsed cookbook, chicken stock is a staple for so many of the recipes.  It is definitely a skill worth mastering!

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Spicy Chicken Soup (Whole30)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: nocrumbsleft
  • Prep Time: 20 min
  • Cook Time: 20 min
  • Total Time: 40 min


This soup is a great, flavorful way to spice up your Whole30!


For the soup:

  • 2 quarts of spicy chicken stock (recipe below)
  • 1 Tbsp tomato paste
  • 1 Tbsp clarified butter
  • 2 medium carrots, cut into coins
  • 4 cups sliced cabbage
  • Chicken from spicy stock, pulled off the bones
  • ½ tsp oregano
  • ¼ tsp red pepper flakes (optional)
  • Sliced avocado
  • Cilantro or parsley (optional)
  • Green onions, sliced (optional)
  • Lime (optional)

For the spicy chicken stock:

  • 4 quarts of water
  • 3 Lb chicken, whole
  • 3 celery stalks, cut in half
  • 2 carrots, cut in half
  • 1 onion, cut into quarters
  • 1 bunch of cilantro or parsley (no need to trim)
  • 5 dried chilies de arbol
  • 2 dried guajillo chiles (optional)
  • 1 jalapeno halved, seeds removed
  • 1 head garlic (top cut off)
  • ½ apple
  • 1 tsp of coriander
  • 1 tsp whole peppercorn
  • 2 Tbsp salt
  • 3 dried bay leaves


For the soup:

Bring 2 quarts of chicken stock to a boil. Remove ½ cup of warm stock from pot and dissolve tomato paste in it. Add back to the pot.

In frying pan, heat clarified butter over medium high heat, sauté carrots, 3-4 minutes. Add to pot with all of the butter and juices.

Add cabbage, pulled chicken, oregano, red pepper flakes and simmer for 2 minutes.

Serve topped with sliced avocado, fresh cilantro and lime.

For the spicy chicken stock:

In a large stock pot, bring the water to boil.

Add all the ingredients to the pot. Return to a boil. Then reduce heat to a simmer. Simmer on low for 45 minutes.

Pull out the chicken and cut off the legs, reserving the remaining chicken for the soup later. Return the legs to the stock. Simmer the stock another 15 minutes.

Pour the stock through a strainer into a bowl. Transfer to jars or a large container.