Egg Roll Soup with Chicken (Printable version)

Comforting Asian-style soup featuring ground chicken, crisp vegetables, and savory broth topped with spicy chili crisp.

# Needed ingredients:

→ 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 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 the 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 -
  • It delivers all that crispy, savory egg roll satisfaction in comforting broth form, no frying required.
  • The whole thing comes together in 40 minutes, making it perfect for busy weeknights when you want something that tastes like you actually tried.
  • Chili crisp on top gives you that heat and texture you didn't know you needed until that first spoonful.
02 -
  • Don't skip separating the green and white parts of the onions—the whites add subtle flavor during cooking while the greens provide a final brightness that makes the whole thing snap.
  • Sesame oil is potent and wonderful, but if you dump in too much it tastes like you're eating a massage oil; a teaspoon is plenty, and you can always add more.
  • The vegetables need to be sliced thin because they only cook for about 15 minutes total—thick pieces will stay crunchy when you wanted tender.
03 -
  • If your chili crisp has settled oil on top, stir it well before using—that infused oil is flavor gold and you want it in every bite.
  • Make the soup ahead through the simmering step, then reheat gently and add the toppings fresh; it actually tastes better the next day once the flavors have deepened.
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