Description
This comforting Egg Roll Soup is a flavorful and healthy twist on traditional egg rolls, featuring lean ground chicken, fresh vegetables, and a savory broth infused with ginger, garlic, and soy sauce. It's easy to make and perfect for a quick weeknight dinner that satisfies your craving for egg roll flavors in a warm, nourishing soup.
Ingredients
Main Ingredients
- 1 tablespoon toasted sesame oil
- 1 lb ground chicken (93% lean)
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 3 large carrots, shredded
- 5 cups (1/2 small head) green cabbage, thinly sliced
- 6 cups reduced-sodium chicken stock
- 1 tablespoon reduced-sodium soy sauce
- 2 tablespoons fish sauce (optional)
- 1/2 tablespoon rice wine vinegar
Toppings
- Green onion, sliced
- Chili crisp
- Crispy wonton strips
Instructions
- Heat the aromatics: In a Dutch oven or large soup pot, warm 1 tablespoon of toasted sesame oil over medium heat. Add diced onions, minced garlic, and grated fresh ginger. Stir occasionally and cook for about 5 minutes until softened and fragrant.
- Cook the ground chicken: Add 1 lb of ground chicken to the pot. Use a wooden spoon or meat masher to break up the meat and cook until it is just done and no longer pink.
- Add vegetables and liquids: Stir in shredded carrots, sliced green cabbage, 6 cups of reduced-sodium chicken stock, 1 tablespoon soy sauce, 2 tablespoons fish sauce (if using), and 1/2 tablespoon rice wine vinegar. Bring the mixture to a boil.
- Simmer the soup: Once boiling, cover the pot and reduce heat to medium-low. Let the soup simmer gently for 10 to 15 minutes to allow the flavors to meld and vegetables to tenderize.
- Season and serve: Taste and adjust seasoning if needed. Serve hot, topped with sliced green onions, chili crisp, and crispy wonton strips for added texture and flavor.
Notes
- For a more hearty and filling soup, add a cup or two of cooked white or brown rice into the bowl before serving.
- Fish sauce is optional but adds a deeper umami flavor; omit if you prefer a milder taste.
- Use lean ground chicken or turkey for a lower-fat protein option.
- Feel free to add other vegetables like mushrooms or bell peppers for variety.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.