Egg Roll Soup with Chicken (Print Version)

A comforting soup capturing classic egg roll flavors with juicy chicken, tender cabbage, and carrots in savory broth topped with spicy chili crisp.

# What You'll Need:

→ 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 - 1/2 teaspoon freshly ground black pepper

→ Toppings

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

# 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 chopped onion, minced garlic, and grated ginger to the pot. Sauté until fragrant and the onion becomes translucent, about 2 to 3 minutes.
03 - Stir in the sliced cabbage and julienned carrots. Cook while stirring occasionally until vegetables begin to 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 the majority of the green onions, reserving some for garnish. Adjust seasoning with additional soy sauce or vinegar according to taste preference.
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.

# Additional Tips::

01 -
  • It tastes like takeout comfort food but comes together faster than delivery arrives.
  • The chili crisp on top transforms a simple soup into something that feels intentional and crave-worthy.
02 -
  • Don't skip browning the chicken first because it creates flavor depth that simmering alone will never achieve.
  • The rice vinegar is the secret weapon that keeps this from tasting one dimensional and flat.
03 -
  • Toast your sesame seeds in a dry pan for thirty seconds before garnishing because it brings out the nutty flavor and makes them smell incredible.
  • Leftover soup keeps for four days and actually tastes better the next day once everything has melded together.
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