Pin My neighbor stopped by on a rainy Tuesday with leftover ground chicken and mentioned craving egg rolls but not wanting anything fried. That simple offhand comment sparked something—what if we took all those crispy, savory egg roll flavors and turned them into a steaming bowl of soup instead? Within twenty minutes, we had something so comforting and alive with ginger and garlic that she came back the next week asking for the recipe. It became one of those dishes that feels both indulgent and surprisingly light, like you're eating something special but still leaving the table feeling energized.
I made this for my partner on a night when we both felt overwhelmed and needed something that felt like a hug in a bowl. He took one spoonful and just exhaled, the kind of breath people release when tension finally leaves their shoulders. We ate in comfortable silence, slurping and occasionally pausing to say how good it was, and suddenly the whole evening felt manageable again.
Ingredients
- Ground chicken (1 lb): Look for meat that's bright and fresh; it'll brown faster and taste cleaner than older poultry.
- Neutral oil (1 tablespoon): Canola works but avocado oil has a higher smoke point and won't dominate the delicate flavors you're building.
- Yellow onion (1 small), finely chopped: The sweetness balances the savory broth, and chopping it small lets it practically dissolve into the aromatics.
- Garlic cloves (3), minced: Fresh garlic is non-negotiable here; it should smell sharp and almost spicy when you cut it.
- Fresh ginger (1 tablespoon), grated: Grate it just before adding so the oils stay bright; frozen or powdered will flatten the whole dish.
- Green cabbage (4 cups), thinly sliced: This is the backbone that makes it soup-soup, not just broth with bits; slice it thin enough that it wilts in minutes.
- Carrots (2 medium), julienned or grated: Julienne them thin so they soften at the same pace as the cabbage and add a subtle sweetness.
- Green onions (4), sliced: Keep the white and green parts separate; the whites add depth to the broth while the greens stay bright and fresh on top.
- Low-sodium chicken broth (5 cups): Taste your broth before buying; some brands are surprisingly bland, so the fresher the better.
- Soy sauce (2 tablespoons): Use tamari if you need gluten-free, and measure carefully because it's salty and easy to overdo.
- Rice vinegar (1 tablespoon): This adds a gentle lift without sharpness; it's the quiet ingredient that keeps everything from feeling heavy.
- Toasted sesame oil (1 teaspoon): One teaspoon is all you need; the aroma is so concentrated that more would overpower everything else.
- Black pepper and salt (1/2 teaspoon each): Season at the end when you can actually taste what you've made, not before.
- Chili crisp (2-3 tablespoons for topping): Buy a good one or make your own; it's the final flourish that makes people say wow.
- Toasted sesame seeds (optional): Toast them yourself in a dry pan for thirty seconds if you have them; the difference is remarkable.
Instructions
- Get your pot hot and brown the chicken:
- Heat oil in your pot over medium-high until it shimmers, then add ground chicken and break it into small pieces with a wooden spoon as it cooks. You'll know it's ready when there's no pink left and the edges are just starting to get a little color, about five to six minutes.
- Build the aromatic base:
- Add onion, garlic, ginger, and the white parts of your green onions to the same pot and let them soften and become fragrant, stirring occasionally for about three minutes. Your kitchen will smell incredible, like the promise of something delicious is about to happen.
- Add the vegetables and let them start breaking down:
- Stir in sliced cabbage and carrots, letting them wilt and soften for three to four minutes as the heat wilts them down. This is when the soup really starts to come together, watching those raw vegetables transform into something tender.
- Pour in the broth and seasonings:
- Add chicken broth, soy sauce, rice vinegar, sesame oil, black pepper, and salt all at once, then bring everything to a gentle boil. Once it's bubbling, turn the heat down to a simmer and let it cook undisturbed for ten to twelve minutes so all the flavors can marry together.
- Taste and adjust before serving:
- Take a spoonful of broth and really taste it; this is your chance to add more salt, vinegar, or soy sauce if something feels flat. Trust your palate over the recipe because every broth tastes slightly different depending on the brand you used.
- Serve with all the toppings:
- Ladle soup into bowls while it's still steaming, then drizzle chili crisp generously over the top and scatter the green onion slices and sesame seeds across each bowl. It looks restaurant-quality but tastes like someone made it with love.
Pin My sister brought her teenage son over during a particularly cold January evening, and he was in one of those moods where nothing seemed to satisfy him. I set this soup in front of him and watched his expression shift from indifference to genuine interest with the first bite, especially when he discovered what the chili crisp did. Sometimes the smallest gesture—a bowl of warm soup made with care—reaches people when nothing else can.
Why This Tastes Like Takeout
The magic is in layering flavors rather than complexity; each component gets its moment to shine. The broth carries warmth and umami from the soy sauce while the ginger and garlic float through everything, and then that chili crisp on top mimics the textural crunch you'd get from a fried egg roll wrapper. It's deceptively simple but tastes like you've been simmering this for hours.
How to Make It Your Own
Once you understand the base, this soup becomes a canvas for whatever proteins and vegetables you have on hand. Turkey tastes earthier than chicken, pork adds a subtle richness, and tofu works beautifully if you swap to vegetable broth and don't miss the chicken at all. The ginger-garlic-soy foundation is so solid that it holds up to endless variations.
Timing and Make-Ahead Options
This is a soup meant to be eaten the day you make it; the vegetables stay tender and the broth stays clear and bright. However, you can prep everything ahead—chop your vegetables, mince your garlic and ginger, measure your seasonings—and then it's truly a fifteen-minute cook when you're ready to eat. The chili crisp and green onions should always go on fresh, right before eating, so they don't lose their punch.
- Prep all vegetables the night before and store them in separate containers so assembly is literally just chopping and cooking.
- Make a double batch of the broth base and freeze half for lazy nights when you just want to reheat and add fresh vegetables.
- The soup reheats beautifully on the stovetop over medium heat, stirring occasionally until it's steaming again.
Pin This soup has become my go-to when I want to feel like I'm taking care of people, because it's nourishing without being heavy and impressive without being fussy. Make it once and you'll find yourself reaching for it again and again.
Recipe Q&A
- → What makes this taste like an egg roll?
The combination of ground chicken, cabbage, carrots, onions, garlic, and ginger creates the exact flavor profile you'd find in a classic egg roll, just in broth form instead of wrapped in a wrapper.
- → Can I make this soup ahead of time?
Yes, this soup reheats beautifully. Store in an airtight container in the refrigerator for up to 4 days. The flavors often develop even more after sitting. Add the chili crisp topping when serving for the best texture.
- → Is chili crisp necessary?
While not essential, chili crisp adds wonderful heat, crunch, and savory depth that elevates the dish. If you don't have any, you can substitute with sriracha, red pepper flakes, or simply omit it for a milder version.
- → What other proteins work well?
Ground turkey, pork, or crumbled tofu are excellent alternatives. For shredded chicken, use about 2-3 cups of cooked meat and add it during the last few minutes of simmering just to heat through.
- → Can I make this vegetarian?
Absolutely. Swap the ground chicken for crumbled firm tofu, use vegetable broth instead of chicken broth, and season with a little extra soy sauce or a splash of mushroom sauce for umami depth.
- → How can I add more vegetables?
Sliced mushrooms, bell peppers, bean sprouts, or bok choy all complement the Asian flavors beautifully. Add heartier vegetables like peppers with the cabbage, and delicate ones like sprouts in the last 2 minutes of cooking.