Egg Roll Soup with Chicken (Print Version)

Comforting Asian-style soup with ground chicken, cabbage, and carrots in savory broth, finished with crispy chili topping.

# What You'll Need:

→ 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
07 - 4 green onions, thinly sliced

→ Broth & Seasonings

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

→ Topping

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

# How to Make It:

01 - Heat a large pot over medium heat. Add ground chicken and cook, breaking it apart with a spoon, until lightly browned and cooked through, approximately 5 to 6 minutes.
02 - Add chopped onion, minced garlic, and grated ginger to the pot. Sauté until fragrant and onion becomes translucent, about 2 to 3 minutes.
03 - Stir in sliced cabbage and julienned carrots. Cook, stirring occasionally, until vegetables soften, approximately 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 to allow flavors to meld.
05 - Stir in most of the green onions, reserving some for garnish. Adjust seasoning with additional 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. Serve hot.

# Expert Advice:

01 -
  • It comes together in under 40 minutes, which means weeknight dinners become something special without the stress.
  • The chili crisp topping transforms a simple chicken soup into something that tastes like you spent hours perfecting it.
  • It's naturally adaptable, so you can swap vegetables or proteins without losing what makes it special.
02 -
  • Don't skip browning the chicken first—that step creates fond on the bottom of the pot that adds layers of savory flavor to your broth.
  • Chili crisp is a topping, not an ingredient for the pot itself, so the soup stays mild and lets each person control their heat level.
03 -
  • Slice your cabbage thin enough to be tender but thick enough that it holds its shape—this is the texture that makes people say it tastes like deconstructed egg rolls.
  • Toast your sesame seeds in a dry pan for 30 seconds before serving if you have time, which deepens their flavor and makes them taste less like an afterthought.
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