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Chicken Egg Roll Soup Recipe

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3.9 from 9 reviews

This Chicken Egg Roll Soup is a comforting and flavorful dish that captures the savory essence of chicken egg rolls in a warm, nourishing broth. Featuring ground chicken, fresh vegetables, and a perfect blend of ginger, garlic, and soy sauce, this soup is easy to prepare in under 40 minutes and makes a perfect meal for any day.

Ingredients

Protein

  • 1 lb ground chicken (or very finely chopped chicken breast/thigh)

Aromatics & Vegetables

  • 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
  • 1 lb green cabbage, shredded
  • 2 tablespoons green onions, chopped (for garnish)

Liquids & Seasonings

  • 6 cups chicken broth
  • 2 tablespoons keto soy sauce or coconut aminos
  • ½ teaspoon salt (adjust to taste)

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, until fully cooked and no longer pink.
  2. Build the flavor: Add sesame oil, diced onion, and grated ginger to the pot. Sauté for about 1 minute until fragrant, allowing the aromatics to infuse the chicken.
  3. Add veggies: Stir in the carrot matchsticks and minced garlic. Cook for 4 minutes, stirring occasionally, until the carrots begin to soften.
  4. Simmer: Pour in the chicken broth and add the soy sauce or coconut aminos along with shredded cabbage. Season with salt and stir well. Bring the mixture to a gentle simmer over medium heat.
  5. Finish cooking: Let the soup simmer gently for 15 minutes, until the cabbage becomes soft and tender and all flavors meld together.
  6. Serve: Ladle the soup into bowls and garnish with chopped green onions. Serve warm for a delicious and comforting meal.

Notes

  • You can substitute ground turkey for ground chicken if preferred.
  • Adjust salt and soy sauce to your taste preference and dietary needs.
  • For a spicier kick, add a pinch of red pepper flakes when sautéing the aromatics.
  • This soup keeps well in the refrigerator for up to 3 days and can be frozen for longer storage.
  • Use gluten-free soy sauce or tamari to make the soup gluten-free.

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