Egg Roll Soup with Chicken (Printable)

Savory Asian-inspired comfort bowl with juicy chicken, tender cabbage, and carrots simmered in flavorful broth.

# Ingredient list:

→ Proteins

01 - 1 pound ground chicken

→ Vegetables

02 - 1 small onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 tablespoon fresh ginger, grated
05 - 4 cups green cabbage, thinly sliced
06 - 2 medium carrots, julienned or shredded
07 - 4 green onions, thinly sliced

→ Broth & Seasonings

08 - 6 cups low-sodium chicken broth
09 - 3 tablespoons soy sauce or tamari
10 - 1 tablespoon rice vinegar
11 - 1 teaspoon toasted sesame oil
12 - ½ teaspoon freshly ground black pepper

→ Topping

13 - 2 to 3 tablespoons chili crisp
14 - 1 tablespoon sesame seeds, optional

# How to Make It:

01 - Heat a large pot over medium heat. Add ground chicken and cook, breaking it apart with a spoon, until lightly browned and cooked through, approximately 5 to 6 minutes.
02 - Add onion, garlic, and ginger to the pot. Sauté until fragrant and onion is translucent, approximately 2 to 3 minutes.
03 - Stir in cabbage and carrots. Cook, stirring occasionally, until vegetables soften, approximately 4 to 5 minutes.
04 - Pour in chicken broth, soy sauce, rice vinegar, sesame oil, and black pepper. Bring to a gentle boil, then reduce heat and simmer uncovered for 10 to 12 minutes to allow flavors to meld.
05 - Stir in most of the green onions, reserving some for garnish. Adjust seasoning with additional soy sauce or vinegar to taste.
06 - Ladle soup into bowls. Top each serving with a generous spoonful of chili crisp, reserved green onions, and sesame seeds if desired. Serve immediately while hot.

# Expert Suggestions:

01 -
  • It tastes like you spent hours simmering a complicated broth, but it's genuinely ready in under 45 minutes.
  • The chili crisp on top gives you that addictive spicy-savory finish without needing to fry anything.
  • Ground chicken keeps it lean and budget-friendly while the cabbage makes it feel like you're eating an entire garden.
02 -
  • Don't overcrowd the pot with chicken when you're browning it—if it's piled too high, it steams instead of browns, and you'll miss out on that flavorful caramelization that makes the whole soup better.
  • The chili crisp needs to go on at the very end, right before you eat it, because sitting in hot soup turns it into a spicy oil puddle instead of crispy texture—timing matters here.
03 -
  • If you want to meal prep this, make the soup base without the chili crisp and green onions, then store it in the fridge for up to four days—add the toppings fresh when you reheat it so they stay crispy and vibrant.
  • For a vegetarian version, swap the ground chicken for crumbled tofu or tempeh and use vegetable broth instead, and honestly, it's so good that even meat-eaters won't miss the chicken.
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