Egg Roll Soup with Chicken

There's something deeply comforting about transforming a beloved handheld treat into a warming soup. This Egg Roll Soup with Chicken & Cabbage delivers all the savory, satisfying flavors of traditional egg rolls, but in a nourishing bowl that's perfect for colder days. The fragrant combination of ginger, garlic, and tender vegetables creates a dish that's both familiar and exciting—bringing the best parts of Asian-inspired cuisine straight to your table without the deep frying.

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This soup brings together tender ground chicken, crisp cabbage, and sweet carrots in a savory broth enhanced with aromatic ginger and garlic. The finishing touch of chili crisp adds a beautiful layer of complexity and a subtle heat that elevates the entire dish. It's the perfect balance of hearty and light—substantial enough for a complete meal but won't leave you feeling weighed down.

Ingredients

• 1 lb (450 g) ground chicken
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 4 cups (320 g) green cabbage, thinly sliced
• 2 medium carrots, julienned or shredded
• 4 green onions, thinly sliced (reserve some for garnish)
• 6 cups (1.4 L) low-sodium chicken broth
• 3 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• ½ tsp freshly ground black pepper
• 2–3 tbsp chili crisp (store-bought or homemade), for serving
• 1 tbsp sesame seeds, for garnish (optional)

Soft, absorbent towels keep counters dry while cooking, wiping spills, and handling dishes during everyday recipe prep.

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Instructions

Cook the chicken

Heat a large pot over medium heat. Add ground chicken and cook, breaking it apart, until lightly browned and cooked through, about 5–6 minutes.

Add aromatics

Add onion, garlic, and ginger. Sauté until fragrant and onion is translucent, about 2–3 minutes.

Cook vegetables

Stir in cabbage and carrots. Cook, stirring occasionally, until vegetables soften, about 4–5 minutes.

Simmer soup

Pour in chicken broth, soy sauce, rice vinegar, sesame oil, and black pepper. Bring to a gentle boil, then reduce heat and simmer uncovered for 10–12 minutes, allowing flavors to meld.

Finish and serve

Stir in most of the green onions, reserving some for garnish. Adjust seasoning with more soy sauce or vinegar to taste. Ladle soup into bowls. Top each serving with a generous spoonful of chili crisp, reserved green onions, and sesame seeds if desired. Serve hot.

Zusatztipps für die Zubereitung

Für gleichmäßig geschnittenes Gemüse empfiehlt es sich, den Kohl möglichst dünn zu schneiden, damit er schnell gart. Die Karotten können Sie entweder julienne schneiden oder mit einer Reibe grob raspeln. Je feiner das Gemüse geschnitten ist, desto besser nimmt es die Aromen der Brühe auf. Achten Sie beim Kochen des Hühnchens darauf, es gut zu zerkleinern, damit keine großen Klumpen entstehen und es sich gleichmäßig in der Suppe verteilt.

Varianten und Anpassungen

Für eine vegetarische Version ersetzen Sie das Hähnchen durch 400 g zerkrümelten Tofu oder Tempeh und verwenden Sie Gemüsebrühe statt Hühnerbrühe. Möchten Sie mehr Textur, fügen Sie 100 g in Scheiben geschnittene Pilze oder Bambussprossen hinzu. Für eine kohlenhydratärmere Version können Sie einen Teil des Kohls durch Spinat ersetzen. Wer es schärfer mag, kann zusätzlich zum Chili-Crisp auch etwas Sriracha oder koreanische Gochujang-Paste in die Suppe rühren.

Serviervorschläge

Diese Suppe ist ein vollständiges Gericht für sich, aber Sie können sie mit knusprigem Knoblauchbrot oder einer kleinen Portion Jasminreis servieren, um sie noch sättigender zu machen. Für ein festlicheres Essen bieten Sie kleine Schälchen mit zusätzlichen Toppings wie gehackten Erdnüssen, frischem Koriander oder Limettenspalten an. Ein leichter Riesling oder ein helles Bier harmoniert perfekt mit den würzigen Aromen dieser Suppe.

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This Egg Roll Soup transforms a familiar appetizer into a nourishing meal that brings comfort with every spoonful. The beauty of this dish lies in its simplicity—everyday ingredients coming together to create something truly special. Whether you're looking for a quick weeknight dinner or a soothing remedy for a cold day, this soup delivers warmth and satisfaction without compromising on flavor. The chili crisp adds that perfect finishing touch, turning a humble bowl of soup into a memorable dining experience.

Chop vegetables, slice meats, and prep ingredients easily for everyday cooking and homemade recipes.

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Frequently Asked Recipe Questions

→ What makes this soup taste like egg rolls?

The combination of ground chicken, cabbage, carrots, garlic, ginger, and soy sauce creates those familiar egg roll flavors. Simmering these ingredients in broth allows the seasonings to meld together, while chili crisp adds the crispy, spicy element you'd get from the fried wrapper on traditional egg rolls.

→ Can I make this soup vegetarian?

Absolutely. Substitute the ground chicken with crumbled tofu or tempeh and swap the chicken broth for vegetable broth. The seasoning remains the same, and you'll still get plenty of protein and umami flavor from the soy sauce and sesame oil.

→ How spicy is this soup?

The spice level depends entirely on your chili crisp. The base soup itself is mild and savory. Add chili crisp to taste—start with one tablespoon per serving if you're sensitive to heat, or increase to two or three tablespoons if you love spice. You can always serve extra chili crisp at the table.

→ What is chili crisp and where can I find it?

Chili crisp is a Chinese condiment made from oil, crispy fried garlic, onions, and dried chili peppers. Look for brands like Lao Gan Ma or Fly By Jing in the Asian aisle of most grocery stores. You can also make your own by frying garlic and shallots in oil with red pepper flakes until crispy.

→ Can I make this soup ahead of time?

This soup reheats beautifully and actually tastes better the next day as flavors continue to develop. Store in an airtight container in the refrigerator for up to 4 days. Add fresh green onions and chili crisp when reheating or serving to maintain texture. The broth may thicken slightly—add a splash of water or broth when reheating if needed.

→ What can I serve with this soup?

This hearty soup works well on its own as a complete meal, especially with the protein from chicken and the vegetables. For a more substantial spread, pair with steamed white or brown rice, crusty bread for soaking up the broth, or a simple Asian-inspired cucumber salad. A crisp Riesling or light lager complements the flavors beautifully.