If you love the comforting flavors of Chinese takeout but want something lighter and bursting with fresh veggies, this Egg Roll Soup Recipe is your new best friend. It perfectly captures all the deliciousness of an egg roll in a warm, satisfying bowl of soup that’s both nourishing and incredibly flavorful. The tender ground chicken mingles with shredded cabbage, carrots, and fragrant garlic and ginger in a savory chicken broth, making every spoonful feel like a cozy, soul-soothing hug. Trust me, once you try this one, it will become a regular in your meal rotation!
Ingredients You’ll Need
Don’t be intimidated by the list because the ingredients are simple, wholesome, and each plays an essential role in creating the perfect balance of taste, texture, and color in this Egg Roll Soup Recipe. From the tender chicken to the crisp veggies and aromatic seasonings, everything combines beautifully.
- 1 pound ground chicken: Adds a lean protein base with a mild flavor that soaks up the seasonings.
- 2 tablespoons olive oil: Used to soften the vegetables and add a subtle richness.
- 1 large onion (chopped): Brings sweetness and depth to the broth when cooked down.
- 1 small green cabbage (shredded): Provides crunch and color, plus that classic egg roll veggie vibe.
- 1 medium carrot (shredded): Adds a natural sweetness and vibrant orange hue.
- 3 cloves garlic (minced): Offers pungent warmth that lifts the entire soup.
- 1 teaspoon fresh ginger (minced): Delivers zingy brightness with its signature spicy kick.
- 6 cups chicken broth (low sodium or no sodium added): Forms the hearty, savory soup base.
- ½ teaspoon salt: Enhances all the flavors without overpowering.
- 1 teaspoon toasted sesame oil: Adds a nutty aroma that rounds out the soup’s profile.
- 2 green onions (chopped, for garnish): Provides a fresh, crisp finish and splash of green.
How to Make Egg Roll Soup Recipe
Step 1: Cook the Chicken
Begin by placing the ground chicken in a large Dutch oven or soup pot and cook it over medium heat. Stir occasionally, breaking up the meat until it’s completely cooked through and no longer pink—this usually takes about 5 minutes. The chicken forms the savory foundation that will absorb all those wonderful spices and vegetables later on.
Step 2: Add the Veggies
Next, add the olive oil to the pot and let it warm up. Then toss in the shredded cabbage, chopped onion, shredded carrot, minced garlic, and fresh ginger. Stir everything together and cook for approximately 10 minutes, allowing the cabbage to soften and the aromatics to release their flavors. This step is where those fresh ingredients start to sing, creating both texture and complexity in the soup.
Step 3: Add Broth and Simmer
Pour in the chicken broth, then season with salt and drizzle the toasted sesame oil over the mixture. Bring everything to a gentle simmer and let it cook uncovered for about 20 minutes. During this time, the cabbage will become tender, and the broth will absorb all the fragrant flavors for a perfectly balanced, comforting soup.
Step 4: Garnish and Serve
Once the soup is ready, ladle it into bowls and sprinkle with those crisp chopped green onions. For an extra burst of flavor, offer Sriracha and soy sauce on the side, and add a few drops of sesame oil if you like your soup with an even more robust nutty aroma. This final step elevates your Egg Roll Soup Recipe into a totally crave-worthy meal.
How to Serve Egg Roll Soup Recipe
Garnishes
Garnishes are what turn your soup from good to memorable. In this recipe, crunchy chopped green onions add freshness and a bit of color contrast. You can also sprinkle toasted sesame seeds for extra texture or a squeeze of fresh lime juice if you want a hint of brightness. These finishing touches not only amp up the look but enhance the flavor profile.
Side Dishes
This soup stands well on its own but pairs wonderfully with light sides like steamed jasmine rice or simple vegetable spring rolls for that authentic feel. If you want to keep things low-key, a crisp Asian-style slaw or even buttery garlic bread works great to soak up every last drop of broth.
Creative Ways to Present
For a fun twist, serve the Egg Roll Soup Recipe in mini bowls during a casual gathering so everyone can sample it alongside other appetizers. Another idea is to garnish each bowl uniquely — perhaps one with fresh cilantro, another with sliced chili, or even a dollop of creamy coconut milk to vary the experience and impress your guests.
Make Ahead and Storage
Storing Leftovers
Leftover Egg Roll Soup Recipe keeps beautifully in an airtight container stored in the refrigerator for up to 3 days. The flavors deepen over time, making it taste even better the next day. Make sure to cool the soup completely before sealing the container to preserve freshness.
Freezing
This soup also freezes well if you want to prep in advance. Pour cooled soup into freezer-safe containers or heavy-duty zip-top bags, leaving a little room for expansion. It will keep well for up to 3 months. When freezing, consider leaving out delicate garnishes to add fresh when reheating.
Reheating
Reheat your Egg Roll Soup Recipe gently on the stovetop over medium heat, stirring occasionally until warmed through. Avoid boiling vigorously to keep your vegetables tender and the broth clear. If it thickens too much, just add a splash of chicken broth or water to loosen it up.
FAQs
Can I use ground pork instead of ground chicken?
Absolutely! Ground pork will give the soup a richer flavor and a bit more fat, which some people prefer. Just cook it the same way as the chicken, making sure it’s fully browned before adding the veggies.
Is this soup spicy?
On its own, the Egg Roll Soup Recipe is mild and flavorful, making it perfect for all taste preferences. If you love spice, add Sriracha or chili oil at the end for a nice kick.
Can I make this soup vegetarian?
Yes, you can swap out the ground meat for firm tofu or simply increase the veggies for a vegetarian version. Use vegetable broth in place of chicken broth to keep it fully plant-based.
How long does the soup take to prepare?
The entire process takes about 55 minutes from start to finish, including cooking and simmering time. It’s a great recipe for a weekend meal or when you want to take your time with dinner.
What can I do if I don’t have fresh ginger?
Fresh ginger really brightens the flavor, but if you don’t have it, a pinch of ground ginger can work in a pinch. Just add it during the cooking with the garlic for best results.
Final Thoughts
This Egg Roll Soup Recipe is a wonderful way to enjoy the flavors of your favorite appetizer in a warm, comforting bowl any time of the year. It’s simple to make, healthy, and truly satisfying. I encourage you to give this recipe a try—you might just find it becomes a beloved staple in your kitchen, ready to brighten any day with its tasty, veggie-packed goodness.
Print
Egg Roll Soup Recipe
- Total Time: 55 minutes
- Yield: 6 servings
- Diet: Low Fat
Description
This comforting Egg Roll Soup recipe combines ground chicken, fresh vegetables, and flavorful seasonings in a warm broth, delivering all the delicious flavors of an egg roll in a healthy, satisfying soup form. Perfect for a cozy meal, it features tender cabbage, shredded carrots, and a touch of garlic and ginger for an authentic Asian-inspired taste.
Ingredients
Soup Ingredients
- 1 pound ground chicken
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 small green cabbage, shredded
- 1 medium carrot, shredded
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 6 cups chicken broth (low sodium or no sodium added)
- ½ teaspoon salt
- 1 teaspoon toasted sesame oil
- 2 green onions, chopped (for garnish)
Instructions
- Cook the chicken: Add the ground chicken to a large Dutch oven or soup pot and cook over medium heat for 5 minutes or until the chicken is no longer pink, breaking it up as it cooks.
- Add the veggies: Add the olive oil to the pot and heat it briefly. Then add the shredded cabbage, chopped onion, shredded carrot, minced garlic, and fresh ginger. Stir well and cook for about 10 minutes until the cabbage softens and the vegetables are tender.
- Add broth and simmer: Pour in the chicken broth, season the soup with salt and the toasted sesame oil, then reduce the heat to low and let it simmer gently for 20 minutes, allowing the flavors to meld and the cabbage to become completely soft.
- Garnish and serve: Ladle the soup into bowls and garnish with chopped green onions. Serve the soup with optional Sriracha sauce, soy sauce, and extra sesame oil if desired for added flavor and heat.
Notes
- For a vegetarian version, substitute ground chicken with firm tofu and use vegetable broth.
- The soup can be made ahead and stored in the refrigerator for up to 3 days.
- Add cooked rice or noodles if you prefer a more filling soup.
- Adjust the salt based on the sodium content of your chicken broth.
- Fresh ginger can be replaced with ½ teaspoon ground ginger if necessary.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian Fusion
