Save to Pinterest There's something magical about deconstructing a beloved dish and finding it works even better in soup form. I discovered this while standing in my kitchen on a rainy Tuesday, staring at leftover cabbage and wondering if I could capture that crispy, savory egg roll magic in a bowl. The answer was yes, and it came together so naturally that I've made it at least a dozen times since. Ground chicken simmered with ginger and garlic, tender vegetables, and a finish of chili crisp creates something that tastes both comforting and exciting.
I made this for my partner after they'd had a brutal day at work, and watching their expression shift from tired to genuinely delighted as they took the first spoonful reminded me why I love cooking. The warmth of the broth, the crunch of fresh green onions, that little hit of heat from the chili crisp—it became the kind of meal that turns a bad day into something manageable. Now whenever either of us needs comfort wrapped in bold flavor, this is what we reach for.
Ingredients
- Ground chicken (1 lb): Using ground chicken instead of chunks means faster cooking and more even seasoning distribution throughout the broth.
- Onion, garlic, ginger: This aromatic trio is the foundation of the soup's savory depth and warmth.
- Green cabbage (4 cups, thinly sliced): Thin slicing ensures the cabbage stays tender but doesn't disappear into the broth, maintaining that signature egg roll texture.
- Carrots (2 medium, julienned): Julienning or shredding means they cook quickly and scatter beautifully throughout each spoonful.
- Green onions (4, thinly sliced): Reserve half for garnish to keep them bright and fresh-tasting against the warm broth.
- Low-sodium chicken broth (6 cups): Low-sodium lets you control the final salt level without ending up with an oversalted soup.
- Soy sauce (3 tbsp) or tamari: This adds the savory, umami quality that makes you keep coming back for more spoonfuls.
- Rice vinegar (1 tbsp): A subtle tang that brightens the broth and prevents it from tasting flat.
- Toasted sesame oil (1 tsp): Just a small amount adds an aromatic nuttiness that whispers rather than shouts.
- Chili crisp (2–3 tbsp for serving): This is your finishing touch—the element that makes people ask why it tastes so good.
- Sesame seeds (optional): They add a gentle toasted flavor and a delicate crunch if you have them on hand.
Instructions
- Brown the chicken first:
- Heat your pot over medium heat and add the ground chicken, breaking it apart with your spoon as it cooks. You're looking for it to lose its pink color and develop light browning, which takes about 5–6 minutes and builds a flavorful base for everything that follows.
- Build the aromatic layer:
- Once the chicken is done, add your onion, garlic, and ginger all at once. Sauté them together for 2–3 minutes until the kitchen smells incredible and the onion turns translucent—this is when you know the flavors are waking up.
- Cook the vegetables:
- Add the cabbage and carrots and stir occasionally as they soften, about 4–5 minutes. They'll release some moisture and begin to break down slightly, which is exactly what you want.
- Pour in the broth and seasonings:
- Add all your liquid and seasonings at once, then let it come to a gentle boil before reducing the heat to a simmer. This 10–12 minute simmer is where all the separate elements become a cohesive, fragrant soup.
- Finish with green onions:
- Stir in most of the sliced green onions in the last minute of cooking, tasting as you go and adjusting soy sauce or vinegar to your preference. Some broths need a little more salt, some a little more tang—trust your palate here.
- Serve and top:
- Ladle the soup into bowls and top each one generously with chili crisp, your reserved green onions, and sesame seeds if you're using them. The warmth of the soup will make the chili crisp aromatics bloom right in front of you.
Save to Pinterest This soup sits somewhere between weeknight ease and restaurant-quality flavor, which is exactly where I want every meal to live. It's taught me that sometimes the most satisfying dishes are the ones that respect both simplicity and soul.
The Magic of Chili Crisp
The chili crisp topping is what elevates this from a standard chicken soup to something people actually crave. It's not just heat—good chili crisp carries garlic, spice, and those crispy bits that add texture and complexity. I learned this by accident when I grabbed a fancy jar at the market and drizzled it over a bowl, and suddenly a simple soup became the kind of thing I wanted to make again and again.
Customizing Your Bowl
The beauty of this soup is that it welcomes changes without losing its identity. I've added mushrooms for earthiness, swapped in bok choy for cabbage when I had it, even used ground turkey when chicken wasn't available. The structure stays the same—aromatic base, vegetables, broth, that finishing hit of chili crisp—but your preferences get to shine through.
Make It Your Own
This is the kind of soup that teaches you to trust your instincts in the kitchen. The broth should taste almost overseasoned before you serve it, because the chili crisp and fresh toppings will balance everything out once it hits your spoon. This recipe gives you the framework, but your kitchen, your palate, and your preferences are what make it truly yours.
- If you prefer less heat, start with 1 tablespoon of chili crisp and let people add more to their own bowl.
- For vegetarian versions, crumbled tofu absorbs the broth beautifully while keeping the soup light and nourishing.
- Make a double batch and freeze the base without the chili crisp topping for quick dinners later.
Save to Pinterest This soup has become my answer to almost every question: tired after work, make this soup. Someone needs comfort food, this soup. A simple meal that somehow feels special—this soup is waiting for you.
Questions & Answers About This Recipe
- → Can I make this vegetarian?
Absolutely. Replace the ground chicken with crumbled tofu or tempeh and swap the chicken broth for vegetable broth. The cooking time remains the same, and you'll still get all those wonderful egg roll flavors.
- → What is chili crisp and where can I find it?
Chili crisp is a spicy Chinese condiment made with oil, chili peppers, garlic, and other aromatics. You can find it in Asian grocery stores or the international aisle of well-stocked supermarkets. You can also make your own at home.
- → Can I add other vegetables?
Definitely. Sliced mushrooms, bamboo shoots, or bell peppers work beautifully here. Add them along with the cabbage and carrots so they have time to soften and absorb the flavors.
- → How spicy is this soup?
The base soup itself is mild. All the heat comes from the chili crisp topping, so you can easily adjust the spiciness to your preference by adding more or less.
- → How long do leftovers keep?
Store cooled soup in an airtight container in the refrigerator for up to 3-4 days. The chili crisp is best stored separately to maintain its crunch. Reheat gently on the stovetop.
- → Can I freeze this soup?
Yes, the soup freezes well for up to 3 months. However, the texture of the cabbage may become slightly softer after thawing. Freeze without the chili crisp and add it fresh when serving.