Egg Roll Soup with Chicken & Cabbage (Print version)

Hearty soup featuring ground chicken, cabbage, and carrots in a savory broth topped with chili crisp.

# What You 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

→ 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, 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 sliced 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 if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • It tastes like indulgent takeout but comes together in under 40 minutes with pantry staples you probably already have.
  • One pot means less cleanup, but the broth pulls flavors from ginger, garlic, and chicken in a way that makes it feel like it simmered for hours.
  • The texture contrast between tender cabbage, shredded carrots, and that crunchy chili crisp makes every spoonful interesting and satisfying.
02 -
  • Don't skip browning the chicken properly—that golden color creates depth and prevents the broth from tasting thin and watery.
  • The chili crisp is not optional garnish; it's the thing that transforms this from nice soup into something you'll crave, so use a generous hand and don't hold back.
03 -
  • Keep your ginger fresh and grate it just before using—the oils are most potent at that moment and the soup will taste noticeably brighter and more alive.
  • Buy quality chili crisp and keep a jar open in your fridge always; it transforms not just this soup but roasted vegetables, grain bowls, avocado toast, and moments when you need a little excitement.
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