Egg Roll Soup with Chicken & Cabbage (Printable)

Savory Asian-inspired soup with ground chicken, cabbage, and carrots in a light broth, finished with chili crisp for extra depth and heat.

# What You Need:

→ Proteins

01 - 1 lb ground chicken

→ Vegetables

02 - 1 tablespoon neutral oil
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
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

→ Toppings

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

# Directions:

01 - Heat the oil in a large pot over medium-high heat. Add the ground chicken and cook, breaking it apart with a spoon, until browned and cooked through, 5 to 6 minutes.
02 - Add the onion, garlic, ginger, and white parts of the green onions. Sauté until fragrant and softened, about 3 minutes.
03 - Stir in the cabbage and carrots. Cook, stirring occasionally, 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 vegetables are tender and flavors meld.
05 - Taste the soup and adjust salt, pepper, or soy sauce as needed to achieve desired flavor balance.
06 - Ladle the soup into bowls. Top each serving with chili crisp, a sprinkle of green onion parts, and sesame seeds if desired. Serve hot.

# Expert Tips:

01 -
  • It tastes restaurant-quality but requires absolutely zero cooking skills beyond boiling water and stirring a pot.
  • The chili crisp finish transforms a simple broth into something complex and craveable that makes you want another spoonful.
  • You can have it ready faster than ordering takeout, making weeknight dinners feel like a victory.
02 -
  • The difference between a good and great finish is the chili crisp: Don't skip it or substitute mild hot sauce—you need that texture and the concentrated heat right at the top of the bowl.
  • Julienne your carrots thin: I learned this the hard way after making this with regular sliced carrots and having to fish them out of my teeth; thin matchsticks are worth the 30 seconds of extra knife work.
03 -
  • Don't skip the sauté step: Browning the chicken and sautéing the aromatics before adding broth creates a depth that boiling from the start simply cannot match.
  • Chili crisp variations matter: Different brands have different heat levels and ingredient profiles, so find one you love and don't be shy about adjusting the amount to your preference.
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