Easy Egg Roll Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 pound ground chicken
02 -
2 tablespoons olive oil
03 -
1 large onion, chopped
04 -
1 small green cabbage, shredded
05 -
1 medium carrot, shredded
06 -
3 cloves garlic, minced
07 -
1 teaspoon fresh ginger, minced
08 -
6 cups low sodium chicken broth
09 -
½ teaspoon salt
10 -
1 teaspoon toasted sesame oil
→ For Garnish
11 -
2 green onions, chopped
12 -
Sriracha sauce to taste
13 -
Soy sauce to taste
14 -
Additional sesame oil as needed
# Instructions:
01 -
In a large Dutch oven or soup pot, cook the ground chicken over medium heat until no longer pink, about 5 minutes.
02 -
Add olive oil to the pot and heat. Toss in the shredded cabbage, chopped onion, shredded carrots, minced garlic and ginger. Stir everything together and cook for about 10 minutes until the cabbage begins to soften.
03 -
Pour in the chicken broth, season with salt and toasted sesame oil. Let the soup simmer for 20 minutes until the cabbage is completely tender.
04 -
Ladle the hot soup into bowls and garnish with fresh chopped green onions. Serve with Sriracha and soy sauce on the side for everyone to customize to their taste. A drizzle of additional sesame oil adds wonderful flavor.
# Notes:
01 -
This soup transforms classic egg roll flavors into a comforting, hearty bowl - perfect for chilly evenings!
02 -
When properly stored in airtight containers, this soup will last 3-4 days in the refrigerator.
03 -
For meal prep, freeze individual portions in freezer-safe containers or bags for up to 2-3 months.