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Chicken Egg Roll Soup Recipe

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3.8 from 3 reviews

Chicken Egg Roll Soup is a comforting and flavorful soup inspired by classic egg roll ingredients. Ground chicken is browned and sautéed with aromatic ginger, garlic, and sesame oil, then simmered with crunchy carrots, cabbage, and savory chicken broth flavored with keto soy sauce or coconut aminos. This hearty soup is perfect for a warming meal and serves as a healthier, gluten-free alternative to traditional egg rolls.

Ingredients

Main Ingredients

  • 1 lb ground chicken (or very finely chopped chicken breast/thigh)
  • 1 teaspoon sesame oil
  • 1 medium yellow onion, diced
  • 1 inch fresh ginger, peeled and grated (or 1 tsp ground ginger)
  • 2 medium carrots, cut into matchsticks (about 1 cup)
  • 2 cloves garlic, minced
  • 6 cups chicken broth
  • 2 tablespoons keto soy sauce or coconut aminos
  • 1 lb green cabbage, shredded
  • ½ teaspoon salt (adjust to taste)
  • 2 tablespoons green onions, chopped (for garnish)

Instructions

  1. Brown the chicken: Heat a large 4-quart stock pot over medium-high heat. Add the ground chicken and cook, breaking it up with a spoon, until fully cooked and no longer pink, approximately 5-7 minutes.
  2. Build the flavor: Add sesame oil, diced onion, and grated ginger to the pot. Sauté together for about 1 minute until fragrant, allowing the onions to soften slightly.
  3. Add veggies: Stir in the carrots and minced garlic. Continue cooking for 4 minutes until the carrots begin to soften but still retain some crunch.
  4. Simmer: Pour in the chicken broth and add the keto soy sauce or coconut aminos along with the shredded cabbage. Season with salt to taste. Stir everything well and bring the mixture to a gentle simmer.
  5. Finish cooking: Let the soup simmer for 15 minutes, or until the cabbage is soft and tender, enhancing the soup’s texture and flavor.
  6. Serve: Ladle the soup into bowls and garnish with chopped green onions. Serve warm for a satisfying meal.

Notes

  • You can substitute ground chicken with finely chopped chicken breast or thigh for a varied texture.
  • Use coconut aminos as a soy-free alternative to keto soy sauce.
  • Adjust the salt quantity depending on the saltiness of your broth and soy sauce.
  • For extra heat, add a pinch of red pepper flakes or a dash of hot sauce.
  • This soup stores well refrigerated for up to 3 days and freezes nicely for longer storage.

Find it online: https://yumntasty.com/chicken-egg-roll-soup-recipe-2/