Egg Roll Soup Chicken Cabbage (Print)

A light broth with ground chicken, cabbage, and a chili crisp drizzle for extra depth and heat.

# Components:

→ Proteins

01 - 1 pound ground chicken

→ Vegetables

02 - 1 tablespoon neutral oil such as canola or avocado
03 - 1 small yellow onion, finely chopped
04 - 3 garlic cloves, minced
05 - 1 tablespoon fresh ginger, grated
06 - 4 cups green cabbage, thinly sliced
07 - 2 medium carrots, julienned or grated
08 - 4 green onions, sliced with white and green parts separated

→ Broth & Seasonings

09 - 5 cups low-sodium chicken broth
10 - 2 tablespoons soy sauce or tamari for gluten-free
11 - 1 tablespoon rice vinegar
12 - 1 teaspoon toasted sesame oil
13 - 1/2 teaspoon black pepper
14 - 1/2 teaspoon salt, or to taste

→ Toppings

15 - 2 to 3 tablespoons chili crisp, store-bought or homemade
16 - 1 teaspoon toasted sesame seeds, optional

# Directions:

01 - Heat the oil in a large pot or Dutch oven over medium-high heat. Add the ground chicken and cook, breaking up with a spoon, until browned and cooked through, approximately 5 to 6 minutes.
02 - Add the onion, garlic, ginger, and the white parts of the green onions. Sauté until fragrant and softened, about 3 minutes.
03 - Stir in the cabbage and carrots. Cook, stirring, until the vegetables begin to wilt, 3 to 4 minutes.
04 - Pour in the chicken broth, soy sauce, rice vinegar, sesame oil, black pepper, and salt. Bring to a gentle boil, then reduce heat and simmer for 10 to 12 minutes, until the vegetables are tender and flavors meld.
05 - Taste and adjust seasoning as needed.
06 - Ladle the soup into bowls. Top with chili crisp, a sprinkle of the green parts of the green onions, and sesame seeds if using. Serve hot.

# Expert Advice:

01 -
  • It tastes like takeout but comes together faster than your usual delivery arrives.
  • The broth is silky and deeply flavored without requiring hours of simmering.
  • You get all that egg roll satisfaction without the oil-splattered stove situation.
02 -
  • Don't skip grating the ginger fresh because powdered ginger tastes completely different and won't give you that bright, clean heat.
  • The chili crisp is not optional—it's what separates this from being just another chicken vegetable soup; it adds the final layer of personality.
03 -
  • Toast your sesame seeds in a dry pan for 2 minutes before sprinkling them on top because the warmth releases their flavor and changes everything.
  • If you find the soup too mild, add a pinch of white pepper along with the chili crisp because it brings a subtle heat that builds on your palate without overwhelming it.
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