Egg Roll Soup with Chicken

There's something about a bowl of soup that tastes like someone understands you. One rainy Tuesday, I was craving the crispy, savory comfort of egg rolls but didn't have the energy to fold a single wrapper. Instead, I dumped everything into a pot and let the broth do the work. The result was this humble egg roll soup, and it's been my go-to ever since when I want that same nostalgia without the fuss.

I made this for my sister during one of those evenings when she needed feeding but didn't want to talk much. The sound of the broth simmering filled the quiet kitchen, and when I set the bowl in front of her, she closed her eyes on that first spoonful. Sometimes the best meals are the ones that let people breathe.

Ingredients

• Ground chicken: One pound gives you protein that cooks in minutes and absorbs all the ginger and garlic flavor without drying out.
• Onion, garlic, and ginger: These three are the aromatic foundation, and mincing them finely means they melt into the broth rather than lingering as chunks.
• Green cabbage: Sliced thin, it softens just enough to be tender but still holds a delicate crunch, which is what separates this from mushy vegetable soup.
• Carrots: Julienned or shredded means they cook through in the same time the cabbage does, creating that balanced texture you want.
• Green onions: Reserve half for garnish so you get both cooked onion sweetness in the broth and fresh, sharp bite on top.
• Chicken broth: Low-sodium lets you control the salt and taste the actual chicken and aromatics without oversalting.
• Soy sauce: Use tamari if you need gluten-free, and don't skip the quality here because it's a main seasoning, not a background note.
• Rice vinegar: A tablespoon brightens everything and prevents the soup from tasting flat or heavy.
• Toasted sesame oil: Just a teaspoon is enough to add that warm, nutty undertone that makes people ask what's in this.
• Chili crisp: This is the moment that matters. The oil, heat, and texture transform a bowl of soup into something people will think about later.

Instructions

Brown the chicken:

Heat your pot over medium heat and add the ground chicken, breaking it apart with a wooden spoon as it cooks. You want it lightly golden, about five to six minutes, which means you're not looking for a hard sear but rather cooked through and tender.

Build the flavor base:

Toss in the onion, garlic, and ginger and let them sizzle for two to three minutes until the kitchen smells alive and the onion turns translucent. This step is non negotiable because raw garlic in soup tastes sharp and unfinished.

Add the vegetables:

Stir in the sliced cabbage and julienned carrots, cooking for four to five minutes while stirring occasionally. You're looking for them to soften slightly but still hold their shape, which happens faster than you'd think.

Pour and simmer:

Add the broth, soy sauce, rice vinegar, sesame oil, and black pepper, then bring to a gentle boil before reducing the heat. Let it simmer uncovered for ten to twelve minutes so the flavors have time to know each other.

Finish and adjust:

Stir in most of the green onions and taste the soup, adjusting with more soy sauce or vinegar depending on whether you want more savory or bright. This is your moment to make it exactly right for your palate.

Serve with intention:

Ladle into bowls and top each one with a generous spoonful of chili crisp, the reserved green onions, and sesame seeds if you have them. The heat from the soup will warm the chili crisp and make it glisten like tiny golden jewels.

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My nephew asked for seconds before finishing his first bowl, then asked if we could make it again tomorrow. That's when I knew this recipe had moved from convenient to beloved.

Why This Tastes Like More Than It Is

Egg roll soup works because it captures the soul of the original dish without asking you to sit at a table rolling and crimping. The cabbage and carrots become tender ribbons instead of crispy wrappers, but they're still the stars. The broth carries every savory note you loved about the fried version, and the chili crisp brings back that textural contrast your mouth was missing.

Making It Your Own

This soup is forgiving and actually improves when you tinker with it. I've added mushrooms for earthiness, bamboo shoots for crunch, and even a splash of fish sauce when I wanted something more complex. Some nights I use shredded rotisserie chicken instead of ground, which changes the texture entirely but still tastes right.

The Heat Question

Chili crisp is the only way this soup gets its personality, so don't be shy with it. Some people stir it in, others swirl it on top, and a few brave souls ask for extra on the side. The oil carries the flavor better than ground chili powder would, and the texture matters more than you might think.

• Start with two tablespoons and add more to your taste because everyone's heat tolerance is different.
• If you don't have chili crisp on hand, a drizzle of sesame oil plus a pinch of red pepper flakes works in a pinch.
• Make your own chili crisp if you love this soup regularly because homemade tastes fresher and costs less.

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This soup has become my answer to the question of what to make when someone needs feeding but you're short on time and ideas. It's the kind of dish that reminds you that comfort doesn't require complexity.

Frequently Asked Questions

→ Can I make this vegetarian?

Yes, simply substitute the ground chicken with crumbled tofu or tempeh and swap the chicken broth for vegetable broth. The cooking time remains the same, and you'll still get plenty of protein and texture from the plant-based alternatives.

→ What is chili crisp and where can I find it?

Chili crisp is an oily, crunchy condiment made from fried garlic, onions, and chili peppers. You can find it in Asian markets or the international aisle of most grocery stores. Popular brands include Lao Gan Ma, but you can also make your own at home if you prefer.

→ How long does this soup keep in the refrigerator?

The soup stores well for up to 4 days in an airtight container in the refrigerator. However, it's best to store the chili crisp separately and add it just before serving to maintain its crispy texture. Reheat gently on the stovetop, adding a splash of broth if needed.

→ Can I freeze this soup?

Yes, this soup freezes beautifully for up to 3 months. Let it cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat on the stovetop. As with refrigeration, add fresh chili crisp when serving for the best texture.

→ What can I serve with this soup?

This soup is quite filling on its own, but you can pair it with steamed rice, crusty bread, or simple noodles for a more substantial meal. A crisp side salad or quick stir-fried vegetables also complement the flavors nicely.

→ Is this soup spicy?

The base soup itself is mild with just a hint of warmth from the black pepper and aromatics. The heat comes entirely from the chili crisp topping, which you can adjust to your preference—start with less and add more to taste.