Egg Roll Soup with Chicken (Printer View)

Hearty chicken and cabbage soup with savory broth, topped with spicy chili crisp for authentic egg roll flavors.

# Components:

→ 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
07 - 4 green onions, thinly sliced

→ Broth & Seasonings

08 - 6 cups low-sodium chicken broth
09 - 3 tablespoons soy sauce
10 - 1 tablespoon rice vinegar
11 - 1 teaspoon toasted sesame oil
12 - 1/2 teaspoon freshly ground black pepper

→ Topping

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

# Method:

01 - Heat a large pot over medium heat. Add ground chicken and cook, breaking it apart, until lightly browned and cooked through, approximately 5 to 6 minutes.
02 - Add onion, garlic, and ginger. 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, allowing 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 hot.

# Expert Advice:

01 -
  • It tastes like you've been cooking all day, but honestly takes less time than a good show episode.
  • The chili crisp on top gives you that moment of heat and aroma that makes you pause before each spoonful.
  • Ground chicken keeps it light and wallet-friendly without sacrificing any satisfaction.
02 -
  • Don't skip the simmer time—those ten to twelve minutes let all the flavors actually marry together instead of just existing in the same pot.
  • Add your chili crisp right when you serve, not earlier, because you want that fresh heat and aroma to be the last thing you taste before you dig in.
03 -
  • Keep your chili crisp separate and let everyone add their own amount—heat preference is so personal, and this way everyone gets their perfect bowl.
  • If you're making this ahead, store the soup and chili crisp separately, then top just before serving so that crucial aroma stays bright.
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