Egg Roll Soup with Chicken & Cabbage (Printable version)

Comforting Asian-style soup with ground chicken, cabbage, and carrots in savory broth, finished with crispy chili oil.

# Needed ingredients:

→ 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 or tamari for gluten-free
10 - 1 tablespoon rice vinegar
11 - 1 teaspoon toasted sesame oil
12 - ½ teaspoon freshly ground black pepper

→ Topping

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

# How to make it:

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 becomes 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 comes together in 40 minutes flat, which means weeknight dinners don't have to be boring.
  • The chili crisp on top gives you that addictive spicy-savory finish that makes you keep coming back for another spoonful.
  • You can swap proteins easily or make it vegetarian without losing a single bit of soul.
02 -
  • Don't skip the simmering time—rushing it means the vegetables stay a little too firm and the flavors don't have time to layer and deepen.
  • The chili crisp is not optional; it's the thing that transforms this from nice soup into the kind of soup people remember, so don't be shy with it.
03 -
  • Toast your sesame oil in the broth instead of drizzling it raw—it mellows slightly and distributes more evenly through the whole pot.
  • Use scissors to slice your green onions instead of a knife; it's faster and you get more even pieces for prettier bowls.
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