If you have ever dreamed of capturing the delicious, savory flavors of your favorite takeout Chicken Egg Roll Soup, then this Chicken Egg Roll Soup Recipe is exactly what you need to bring those comforting tastes right into your kitchen. This soup blends tender ground chicken, fresh vegetables, and a flavorful broth into a warm bowl of pure satisfaction that’s both hearty and nutritious. It’s a perfect dish to cozy up with on any day and impress family or friends with its vibrant taste and simple, wholesome ingredients.

Ingredients You’ll Need

A large white pot filled with a clear brown broth that holds several small, light brown meat pieces spread evenly throughout. On top, there are thin strips of light green cabbage and bright orange carrot sticks, all floating gently. The vegetables appear fresh and slightly soft, contrasting with the textured, cooked meat in the soup. The pot sits on a white marbled surface, and the image is bright with natural light, showing the mix of warm and fresh colors inside the pot. Photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients for this recipe is a breeze, and each one adds a special touch—from the fragrant ginger and garlic to the crunchy carrots and crisp cabbage, every element works together to create an irresistible texture and flavor profile.

Ground chicken (1 lb): The star protein that keeps the soup light yet filling, offering mild flavor that soaks up the broth perfectly.
Sesame oil (1 teaspoon): Adds a nutty aroma and depth that makes the soup irresistibly aromatic.
Yellow onion (1 medium, diced): Provides a subtle sweetness that balances the savory components.
Fresh ginger (1 inch, peeled and grated): Brings a zingy freshness that awakens the soup’s flavor; you can swap with ground ginger if needed.
Carrots (2 medium, matchsticks): Introduce a bit of natural sweetness and a pleasing crunch.
Garlic (2 cloves, minced): Essential for that signature savory kick.
Chicken broth (6 cups): The comforting, flavorful base that ties all ingredients together.
Keto soy sauce or coconut aminos (2 tablespoons): Adds that umami punch without overpowering the soup.
Green cabbage (1 lb, shredded): For bulk, texture, and subtle earthiness, softening into the broth perfectly.
Salt (½ teaspoon, adjust to taste): Enhances all the natural flavors in the pot.
Green onions (2 tablespoons, chopped): For garnish, adding a fresh, mild onion flair just before serving.

How to Make Chicken Egg Roll Soup Recipe

Step 1: Brown the Chicken

Start by heating your stock pot over medium-high heat and adding the ground chicken. Cook it thoroughly, breaking it up as it browns so there are no large clumps. This step builds the foundation of that savory, meaty flavor that melds beautifully with the vegetables and broth.

Step 2: Build the Flavor

Once the chicken is cooked through, stir in the sesame oil, the diced onion, and fresh ginger. Sauté everything together for about a minute until the mixture becomes fragrant, releasing those wonderful aromas that signal deliciousness to come.

Step 3: Add the Veggies

Next, toss in the matchstick carrots and minced garlic. Let them cook gently for about 4 minutes until the carrots start to soften slightly. These veggies add texture and subtle sweetness that balance the savory chicken.

Step 4: Simmer

Pour in the chicken broth along with the keto soy sauce or coconut aminos, and add the shredded green cabbage. Sprinkle in the salt to taste, stir everything well, and bring your soup to a gentle simmer. This simmer is where flavors truly mingle and deepen.

Step 5: Finish Cooking

Allow the soup to simmer uncovered for about 15 minutes until the cabbage becomes soft and tender, transforming the broth into a flavorful, hearty mix that tastes just like your favorite egg roll filling turned into soup.

Step 6: Serve and Garnish

Finally, ladle the soup into warm bowls and sprinkle the top with fresh, chopped green onions. The garnish adds a subtle crunch and fresh bite that enliven every spoonful.

How to Serve Chicken Egg Roll Soup Recipe

The image shows a white bowl filled with a clear brown broth soup containing several layers of ingredients. The top layer has light brown small ground meat chunks mixed with thin, long orange carrot strips and light green shredded cabbage. The broth underneath looks translucent and dark brown, surrounding the solid ingredients. In the background, there is a second bowl with the same soup, placed on a blue and white checkered cloth on a white marbled surface. A woman's hand holds a spoon lifting a bite of the soup with a mix of ground meat, carrot, and cabbage above the bowl. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Chopped green onions are a classic topping, but you can also try a few toasted sesame seeds or a drizzle of chili oil for an extra kick. A small handful of fresh cilantro could brighten the flavors delightfully as well.

Side Dishes

This soup pairs wonderfully with simple sides like steamed jasmine rice or crunchy vegetable spring rolls. A light cucumber salad with a tangy dressing also complements the warm, savory broth perfectly.

Creative Ways to Present

For a fun twist, serve the soup in individual bread bowls or alongside a platter of homemade potstickers. You might even try layering the soup with crunchy wonton strips right before serving to mimic the classic egg roll crunch in every bite.

Make Ahead and Storage

Storing Leftovers

Once cooled, store any leftover Chicken Egg Roll Soup in an airtight container in the refrigerator. It will stay fresh for up to 3 days, making it a fantastic option for quick lunches or dinners during busy days.

Freezing

You can freeze the soup by placing it in a freezer-safe container, leaving some room at the top for expansion. It will keep well for up to 2 months. Just thaw it overnight in the refrigerator before reheating.

Reheating

When reheating, warm the soup gently on the stove over medium heat, stirring occasionally until hot throughout. Avoid boiling to keep the chicken tender and the cabbage from becoming too mushy.

FAQs

Can I use chicken breast instead of ground chicken?

Absolutely! Finely chopping chicken breast or thighs works well. Just ensure it’s cut into very small pieces so it cooks evenly and mimics the texture of ground chicken in the soup.

Is there a vegetarian version of this soup?

Yes, you can substitute the chicken with firm tofu or chopped mushrooms and use vegetable broth instead of chicken broth for a tasty vegetarian-friendly version.

What if I don’t have keto soy sauce or coconut aminos?

Regular soy sauce works fine here, but reduce added salt since it tends to be saltier. Tamari is a great gluten-free alternative as well.

How spicy is this soup?

This soup is not spicy by default but has a wonderful savory flavor. You can easily kick it up by adding crushed red pepper flakes or a splash of chili oil while serving.

Can I make this soup in a slow cooker?

You can, but since the cooking times for the chicken and vegetables are relatively short, it’s best to brown the chicken first, add everything to the slow cooker, and cook on low for about 3-4 hours. Add delicate vegetables like cabbage closer to the end to avoid overcooking.

Final Thoughts

This Chicken Egg Roll Soup Recipe is truly one of those comforting classics you’ll want to keep in your rotation. It’s quick, flavorful, and packed with the fresh ingredients that make it feel both nourishing and indulgent. I encourage you to try it soon and enjoy a bowlful of delicious warmth that feels just like a homemade hug in soup form.

Chicken Egg Roll Soup Recipe