Egg Roll Soup with Chicken & Cabbage (Printer View)

Hearty bowl featuring ground chicken, cabbage, and carrots in savory broth, topped with chili crisp.

# Components:

→ Proteins

01 - 1 lb ground chicken

→ Vegetables

02 - 1 tablespoon neutral oil such as canola or avocado
03 - 1 small yellow onion, finely chopped
04 - 3 garlic cloves, minced
05 - 1 tablespoon fresh ginger, grated
06 - 4 cups green cabbage, thinly sliced
07 - 2 medium carrots, julienned or grated
08 - 4 green onions, sliced with white and green parts separated

→ Broth & Seasonings

09 - 5 cups low-sodium chicken broth
10 - 2 tablespoons soy sauce or tamari for gluten-free
11 - 1 tablespoon rice vinegar
12 - 1 teaspoon toasted sesame oil
13 - 1/2 teaspoon black pepper
14 - 1/2 teaspoon salt, or to taste

→ Toppings

15 - 2 to 3 tablespoons chili crisp store-bought or homemade
16 - 1 teaspoon toasted sesame seeds optional

# Method:

01 - 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 to 6 minutes.
02 - Add the onion, garlic, ginger, and white parts of the green onions. Sauté until fragrant and softened, about 3 minutes.
03 - Stir in the cabbage and carrots. Cook, stirring, until the vegetables begin to wilt, 3 to 4 minutes.
04 - 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 to 12 minutes, until the vegetables are tender and flavors meld.
05 - Taste and adjust seasoning as needed.
06 - 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.

# Expert Advice:

01 -
  • All the savory, ginger-forward flavors of an egg roll without the deep-frying mess or guilt.
  • Ready in under 45 minutes start to finish, making it perfect for weeknight dinners when you want something that tastes like effort.
  • Naturally low-carb and dairy-free, so it works whether you're eating a certain way or just want something light.
02 -
  • Don't skip browning the chicken; that step creates the depth that makes this taste like more than just broth and vegetables.
  • Separate the white and green parts of the green onions before you start cooking—the whites go into the pot early, and the greens stay fresh and crispy on top where they belong.
  • Taste the broth before serving and adjust the soy sauce, salt, and vinegar; every stove and pot behaves differently, and seasoning at the end is how you make it taste like your version, not someone else's recipe.
03 -
  • The chili crisp makes all the difference—store-bought is fine, but a good one with quality ingredients and a little oil truly elevates this from weeknight dinner to something you'll crave.
  • If you have access to fresh chili oil or want to make your own crisp, it's worth the few extra minutes; homemade always tastes like you put thought into it.
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