Save My neighbor stopped by on a chilly Tuesday evening with a container of chili crisp she'd made, and we stood in my kitchen debating what to do with it. That's when this soup happened—a spontaneous creation that somehow captured everything I loved about egg rolls but in a warm, sippable form. It's become the dish I make when I want something that feels both comforting and a little bit exciting, especially when the weather turns cold and I need something my whole body can appreciate.
I made this for my sister when she was recovering from a rough week, and watching her close her eyes at that first taste reminded me why simple food matters. She asked for seconds before finishing her first bowl, and I knew I'd stumbled onto something worth making again and again.
Ingredients
- Ground chicken: One pound of this becomes the backbone of your soup—it cooks quickly and absorbs all the Asian-inspired flavors beautifully.
- Onion, garlic, and ginger: These three together create that unmistakable aromatic base that makes your kitchen smell like something special is happening.
- Green cabbage: Four cups might seem like a lot, but it wilts down and becomes impossibly tender, carrying the broth with it.
- Carrots: Julienned or shredded, they add sweetness and that pleasant textural moment when you bite into them.
- Green onions: Use most in the pot, but save some for the top—fresh green onions at the end taste completely different from cooked ones.
- Chicken broth: Low-sodium matters here because you're adding soy sauce and you want control over the final saltiness.
- Soy sauce, rice vinegar, sesame oil: These three create the flavor bridge between soup and egg roll—soy gives depth, vinegar adds brightness, and sesame oil brings richness.
- Chili crisp: This is the moment that transforms everything—keep it generous because it's not just heat, it's aroma and texture on top of silky soup.
Instructions
- Brown the chicken:
- Heat your pot over medium and let the ground chicken cook until it's no longer pink, breaking it apart as it cooks so it becomes fine and tender. You'll notice the color change and the subtle smell that tells you it's ready for the next step.
- Build the flavor base:
- Add your onion, garlic, and ginger to the cooked chicken and let them soften together—this is where your kitchen starts to smell like a proper meal is happening. Stir often and watch until the onion becomes translucent and everything smells almost peppery.
- Add the vegetables:
- Toss in your cabbage and carrots, stirring occasionally while they soften down, which usually takes about five minutes. The cabbage will start to wilt and the carrots will become tender but still hold a little bite.
- Simmer the soup:
- Pour in your broth along with soy sauce, rice vinegar, sesame oil, and black pepper, then bring everything to a gentle boil before turning the heat down. Let it simmer uncovered for ten to twelve minutes so the flavors can really get to know each other.
- Finish and taste:
- Stir in most of your green onions and take a taste—this is your moment to adjust seasoning with a little more soy sauce if you want deeper flavor or vinegar if you want brightness. Trust what your mouth tells you here.
- Serve with intention:
- Ladle the soup into bowls and top each one with a generous spoonful of chili crisp so it sits there glistening and fragrant. Add your reserved green onions and sesame seeds if you're using them, and serve while everything is still steaming.
Save There's something about watching someone have that perfect spoonful—the moment when warm broth meets tender chicken and cabbage and then hits the spicy warmth of chili crisp all at once. That's when this soup stops being dinner and becomes a small joy.
The Science of Chili Crisp
Chili crisp is one of those toppings that seems simple until you understand what it's really doing—it's not just adding heat, it's adding texture contrast and aroma complexity. The oils carry flavor compounds that open up different taste receptors, making each spoonful feel more interesting than it would without it. If you're making your own, toast your chili flakes briefly before infusing them in oil for a deeper, more developed flavor.
Variations That Work
I've made this soup with ground turkey when I was feeling lighter, and with crumbled tofu when my vegetarian friends were coming over—both worked beautifully because the broth carries all the real flavor here. You can also add mushrooms, bamboo shoots, or even a splash of coconut milk if you want to shift the flavor slightly warmer and creamier. The foundation is solid enough that it welcomes changes.
Making It Your Own
The beauty of this soup is that it lives somewhere between a traditional recipe and your own instincts in the kitchen. Once you've made it once, you'll start seeing ways to personalize it, whether that's adjusting the heat level of your chili crisp or adding vegetables that speak to you.
- If you like things spicier, go generous with the chili crisp and don't hold back on black pepper.
- Make extra green onion garnish because people always want more once they taste that fresh note.
- Pair this with something crispy if you can—a slice of toast or some rice crackers make this even more satisfying.
Save This soup has become one of those recipes I reach for when I want to feel like I'm taking care of people, including myself. There's real comfort in a bowl that's this simple but tastes like it came from somewhere thoughtful.
Recipe Guide
- → What makes this soup taste like egg rolls?
The combination of ground chicken, cabbage, carrots, onions, garlic, and ginger mirrors the filling of traditional egg rolls. Seasoned with soy sauce, rice vinegar, and sesame oil, the broth delivers that unmistakable savory Asian flavor profile. Finishing with chili crisp adds the crispy, spicy element reminiscent of fried egg roll wrappers.
- → Can I make this soup ahead of time?
Absolutely. This soup actually tastes better the next day as flavors have more time to meld. Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth if needed. Add chili crisp fresh when serving to maintain its crispy texture.
- → What can I substitute for ground chicken?
Ground turkey, pork, or beef all work beautifully in this soup. For a vegetarian version, use crumbled firm tofu or tempeh, and swap chicken broth for vegetable broth. The cooking time remains roughly the same, though plant-based proteins may need less browning time.
- → How spicy is this soup?
The base soup itself is mild—the heat comes entirely from the chili crisp topping. This makes it easy to customize: add less for subtle warmth or more for serious spice. You can also substitute chili crisp with sriracha, sambal oelek, or red pepper flakes if preferred.
- → Can I freeze this soup?
Yes, this soup freezes well for up to 3 months. Let it cool completely before transferring to freezer-safe containers, leaving some space for expansion. Thaw overnight in the refrigerator and reheat on the stovetop. Note that cabbage may soften slightly after freezing, though flavor remains excellent.
- → What vegetables work well in this soup?
Beyond the traditional cabbage and carrots, try adding sliced mushrooms, bamboo shoots, water chestnuts for crunch, bok choy, or snow peas. Bean sprouts make a great fresh topping added just before serving. The broth is versatile enough to handle most vegetables you'd find in stir-fry or egg roll fillings.