Egg Roll Soup with Chicken Cabbage (Printable Version)

Comforting Asian-inspired soup featuring ground chicken, crisp cabbage, and aromatic vegetables in a savory light broth finished with spicy chili crisp.

# What You'll Need:

→ Proteins

01 - 1 pound 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

# How to Make It:

01 - Heat oil in a large pot or Dutch oven over medium-high heat. Add ground chicken and cook, breaking it apart with a spoon, until browned and cooked through, 5 to 6 minutes.
02 - Add onion, garlic, ginger, and white parts of green onions to the pot. Sauté until fragrant and softened, approximately 3 minutes.
03 - Stir in cabbage and carrots. Cook, stirring occasionally, until vegetables begin to wilt, 3 to 4 minutes.
04 - Pour in 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 vegetables are tender and flavors have melded.
05 - Taste the soup and adjust seasoning as needed with additional salt or soy sauce.
06 - Ladle soup into bowls. Top each serving with chili crisp, green parts of green onions, and sesame seeds if desired. Serve immediately while hot.

# Expert Tips:

01 -
  • It tastes like a restaurant dish but comes together in under 40 minutes on a weeknight.
  • The chili crisp drizzle adds a secret warmth that makes people ask for the recipe before they've finished the bowl.
  • It's the kind of meal that feels indulgent but leaves you energized, not sluggish.
02 -
  • Don't skimp on browning the chicken—that initial sear develops flavor that simmering alone can never achieve.
  • The magic happens in those last few minutes of simmering when the broth takes on the essence of every ingredient; rushing this step means missing the whole point.
03 -
  • If you want extra spice, add a pinch of red pepper flakes to the broth itself rather than just the top; it distributes the heat evenly and builds warmth as you eat.
  • Make this in a Dutch oven or heavy-bottomed pot, which holds heat better and helps the flavors meld more deeply than a thin pot ever could.
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