Pin My neighbor stopped by on a gray Tuesday afternoon with a container of chili crisp and a complaint about takeout prices. We ended up raiding my pantry together, and I threw together this soup almost by accident—ground chicken sizzling in the pot, cabbage wilting into silky ribbons, and suddenly the whole kitchen smelled like a dim sum cart. She took one spoonful and looked up with that expression that says a dish has officially made someone's day better.
My daughter brought this soup to a potluck at work and came home with three recipe requests, which still makes me laugh. She said people kept asking if I ran a restaurant, and honestly, that's when I knew this wasn't just weeknight cooking—it had become the kind of dish people actually remember eating.
Ingredients
- Ground chicken (1 lb): The backbone of this soup—it breaks apart into tender, savory bits that distribute flavor through every spoonful, and using ground means no carving or slicing required.
- Green cabbage (4 cups, thinly sliced): This is what makes the soup feel like egg roll insides; when it simmers, it becomes silky and sweet without losing its subtle crunch.
- Carrots (2 medium, julienned): They soften gently in the broth and add a natural sweetness that balances the savory soy sauce perfectly.
- Onion, garlic, and ginger (1 small, 3 cloves, 1 tbsp): This trio is the flavor foundation—the ginger especially wakes up your palate and reminds you why fresh aromatics matter so much.
- Chicken broth (6 cups): Use low-sodium so you can control the saltiness yourself; homemade broth elevates this, but the store-bought kind works beautifully.
- Soy sauce (3 tbsp): This brings umami depth; use tamari if you need gluten-free, and don't skip the quality here.
- Rice vinegar (1 tbsp): A splash of brightness that cuts through the richness and keeps the soup from tasting heavy.
- Toasted sesame oil (1 tsp): Just a teaspoon—this nutty oil transforms the entire broth and reminds your taste buds you're eating something special.
- Black pepper (1/2 tsp): Freshly ground makes a noticeable difference; pre-ground loses its bite by the time you need it.
- Green onions (4, sliced): Reserve half for garnish so you get that bright, fresh crunch in every bite.
- Chili crisp (2–3 tbsp): The crowning moment—this brings heat and complexity that store-bought versions do surprisingly well with.
Instructions
- Brown the chicken first:
- Heat a large pot over medium heat and add ground chicken, breaking it apart with a wooden spoon as it cooks until it's lightly browned and cooked through, about 5 to 6 minutes. Listen for that gentle sizzle—you'll know you're doing it right.
- Build the aromatics:
- Add chopped onion, minced garlic, and grated ginger to the chicken and sauté until fragrant and the onion turns translucent, about 2 to 3 minutes. This is where your kitchen starts smelling like something intentional.
- Add vegetables and soften them:
- Stir in the thinly sliced cabbage and julienned carrots, stirring occasionally as they cook down and soften, about 4 to 5 minutes. The cabbage will seem like a lot at first, then it wilts into almost nothing—this is normal and exactly what you want.
- Pour in the broth and seasonings:
- Add the chicken broth, soy sauce, rice vinegar, sesame oil, and black pepper, then bring it to a gentle boil before reducing heat and simmering uncovered for 10 to 12 minutes. The longer it simmers, the more the flavors find each other.
- Finish with green onions:
- Stir in most of the sliced green onions (saving some for garnish) and taste the broth, adjusting soy sauce or vinegar until it tastes balanced to you. Trust your palate here—everyone's salt preference is different.
- Serve with the toppings:
- Ladle the soup into bowls and top each serving with a generous spoonful of chili crisp, the reserved green onions, and sesame seeds if you have them. Serve immediately while it's hot and the green onions are still bright.
Pin This soup showed up in my rotation during a particularly busy month when I needed something that felt indulgent but didn't require thinking. It became the meal I made when someone needed comfort without fuss, and somehow it always arrived at the table looking like I'd put in more effort than I actually had.
Why This Tastes Like a Restaurant Dish at Home
The secret is in layering flavors rather than adding everything at once. Browning the chicken first, blooming the aromatics, then building the broth means each element has time to develop before meeting the others. It's the same technique restaurants use, just simplified down to a single pot and honest cooking.
Variations That Work Beautifully
Swap the chicken for ground turkey if that's what's in your freezer, or go vegetarian with crumbled tofu using vegetable broth instead. Some mornings I add sliced mushrooms or bamboo shoots for texture, and it changes just enough to feel new without requiring a completely different approach.
Making This Your Own
This soup is forgiving in the best way—it wants you to adjust it to your preferences rather than follow instructions like gospel. The heat level is entirely up to you with the chili crisp, and you can taste and balance the saltiness and acidity as you go, which means it always feels personalized to whoever's eating it.
- Make the broth ahead and reheat it when you're ready to cook; it actually tastes better the next day.
- If you prefer more vegetables, add extra cabbage or carrots without changing the cooking time significantly.
- Leftover soup keeps for three days in the fridge and freezes beautifully if you skip the chili crisp topping until serving.
Pin This is the soup I make when I want to feel like I'm taking care of people, including myself. It's honest, straightforward cooking that happens to taste like you spent all day thinking about dinner.
Recipe Q&A
- → Can I make this vegetarian?
Absolutely. Replace the ground chicken with crumbled firm tofu or tempeh, and swap the chicken broth for vegetable broth. The seasoning blend works beautifully with plant-based proteins.
- → What can I use instead of chili crisp?
Try sriracha, sambal oelek, or a drizzle of chili oil with crispy garlic. Red pepper flakes with a splash of hot sauce also provides that spicy kick.
- → How long will leftovers keep?
Store in an airtight container in the refrigerator for up to 4 days. The flavors actually develop and improve over time. Add the chili crisp just before serving to maintain its crunch.
- → Can I freeze this soup?
Yes, freeze for up to 3 months. Let cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat gently on the stovetop.
- → What other vegetables work well?
Bok choy, sliced mushrooms, bamboo shoots, or bell peppers all complement the flavors beautifully. Add heartier vegetables like mushrooms early and delicate greens like spinach near the end.
- → Is this soup spicy?
The base itself is mild with just a hint of warmth from black pepper. The heat comes entirely from the chili crisp topping, so you can easily adjust the spice level to your preference.