Egg Roll Soup with Chicken & Cabbage (Print)

Savory broth with ground chicken, cabbage, and carrots, topped with spicy chili crisp for a warming, aromatic meal.

# Components:

→ 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 or shredded
07 - 4 green onions, thinly sliced

→ Broth & Seasonings

08 - 6 cups low-sodium chicken broth
09 - 3 tablespoons soy sauce or tamari
10 - 1 tablespoon rice vinegar
11 - 1 teaspoon toasted sesame oil
12 - ½ teaspoon freshly ground black pepper

→ Toppings

13 - 2 to 3 tablespoons chili crisp
14 - 1 tablespoon sesame seeds, optional

# Directions:

01 - Heat a large pot over medium heat. Add ground chicken and cook, breaking it apart, until lightly browned and cooked through, about 5 to 6 minutes.
02 - Add onion, garlic, and ginger. Sauté until fragrant and onion is translucent, about 2 to 3 minutes.
03 - Stir in cabbage and carrots. Cook, stirring occasionally, until vegetables soften, about 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 more 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.

# Chef Secrets:

01 -
  • It tastes like ordering takeout but costs a fraction of the price and tastes somehow fresher.
  • The whole thing comes together in under 40 minutes, so you can have dinner on the table without the usual stress.
  • Chili crisp on top means everyone can control their own heat level, no arguments required.
02 -
  • Don't skip browning the chicken before adding broth—those browned bits create flavor depth that boiling the chicken from raw never achieves.
  • Chili crisp is not negotiable; it's not a garnish but the finishing touch that makes this soup sing instead of just being adequate.
03 -
  • Buy pre-shredded cabbage if you're short on time; it's worth the convenience trade-off and tastes just as good.
  • Keep good quality chili crisp in your pantry always—it makes ordinary weeknight soups feel like something special with barely any extra effort.
Back