Egg Roll Soup with Chicken

This Egg Roll Soup with Chicken & Cabbage brings all the savory flavors of an egg roll into a comforting, light broth. It is a quick and satisfying meal, perfect for those seeking the classic taste of an egg roll without the wrapping and frying.

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Finished with a drizzle of chili crisp for extra depth and heat, this soup is as visually appealing as it is delicious. The combination of fresh cabbage and tender chicken creates a texture that mimics the heart of an egg roll perfectly.

Ingredients

• Proteins
• 1 lb (450 g) ground chicken
• Vegetables
• 1 tablespoon neutral oil (e.g., canola or avocado)
• 1 small yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 4 cups (300 g) green cabbage, thinly sliced
• 2 medium carrots, julienned or grated
• 4 green onions, sliced (white and green parts separated)
• Broth & Seasonings
• 5 cups (1.2 L) low-sodium chicken broth
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt, or to taste
• Toppings
• 2–3 tablespoons chili crisp (store-bought or homemade)
• 1 teaspoon toasted sesame seeds (optional)

Instructions

Step 1

Heat the oil in a large pot or Dutch oven over medium-high heat. Add the ground chicken and cook, breaking up with a spoon, until browned and cooked through, 5–6 minutes.

Step 2

Add the onion, garlic, ginger, and the white parts of the green onions. Sauté until fragrant and softened, about 3 minutes.

Step 3

Stir in the cabbage and carrots. Cook, stirring, until the vegetables begin to wilt, 3–4 minutes.

Step 4

Pour in the chicken broth, soy sauce, rice vinegar, sesame oil, black pepper, and salt. Bring to a gentle boil, then reduce heat and simmer for 10–12 minutes, until the vegetables are tender and flavors meld.

Step 5

Taste and adjust seasoning as needed.

Step 6

Ladle the soup into bowls. Top with chili crisp, a sprinkle of the green parts of the green onions, and sesame seeds if using. Serve hot.

Zusatztipps für die Zubereitung

For a spicier soup, add extra chili crisp or a pinch of red pepper flakes to the broth while it simmers to infuse the heat throughout the dish.

Varianten und Anpassungen

You can easily substitute the ground chicken with ground turkey or pork if desired. For a vegetarian version, use crumbled tofu and vegetable broth instead of chicken broth.

Serviervorschläge

Pair this soup with steamed jasmine rice for a heartier meal or a simple cucumber salad to keep the dinner light and refreshing.

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This Egg Roll Soup is a nutritious choice with 285 calories and 28g of protein per serving. It contains soy and sesame; please verify all ingredient labels if you have specific food allergies.

Frequently Asked Questions

→ What makes this taste like an egg roll?

The combination of ground chicken, cabbage, carrots, onion, garlic, and ginger creates the exact flavor profile you find in egg rolls. Finishing with chili crisp adds that signature crispy, spicy element typically found in the fried wrapper.

→ Can I make this soup ahead of time?

Absolutely. The flavors actually improve after sitting overnight. Store in an airtight container in the refrigerator for up to 4 days. Add the chili crisp topping just before serving to maintain its crispy texture.

→ What can I substitute for ground chicken?

Ground turkey or pork work beautifully as direct substitutes. For a vegetarian version, use crumbled firm tofu and switch to vegetable broth while keeping all the vegetables and seasonings the same.

→ Is this soup spicy?

The broth itself is mild and savory. The chili crisp topping provides adjustable heat—start with 1 tablespoon for gentle warmth or increase to 3 tablespoons if you prefer more spice. You can also add red pepper flakes directly to the broth.

→ What should I serve with this soup?

Steamed jasmine rice makes an excellent side, or keep things light with a simple cucumber salad dressed with rice vinegar. The soup is substantial enough to stand alone as a complete meal, thanks to the protein and generous vegetables.

→ Can I freeze this soup?

Yes, freeze without the chili crisp topping. Let cool completely, then store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently, adding fresh chili crisp and green onions when serving.