Craving the flavors of an egg roll but want something lighter and healthier? This Egg Roll Soup is the answer! Packed with ground chicken, fresh veggies, and aromatic spices, this deconstructed version of the classic takeout dish is warm, hearty, and incredibly satisfying. Perfect for a quick weeknight dinner or a cozy meal prep option, this soup brings all the deliciousness of an egg roll without the guilt
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Why You’ll Love This Recipe
- Healthy & Light: A low-carb, veggie-packed alternative to traditional egg rolls.
- Quick & Easy: Ready in just 30 minutes!
- Flavor-Packed: Combines savory, tangy, and umami flavors in every bite.
- Customizable: Add your favorite veggies or protein for a personal touch.
- Meal Prep-Friendly: Tastes even better the next day.
Ingredients Breakdown:
- Protein: 1 lb ground chicken – Adds a lean and flavorful base.
- Aromatics: 1 small onion, 2 cloves garlic, 1 tbsp fresh ginger – Provide depth and warmth.
- Broth Base: 5 cups chicken broth – Creates a rich, savory foundation.
- Vegetables: 4 cups shredded cabbage, 2 julienned carrots – Add texture and sweetness.
- Seasonings: 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil – Enhance the umami and tangy flavors.
- Fats: 1 tbsp olive oil – Helps sauté the ingredients.
- Seasonings to taste: Salt and pepper – Adjusts the balance of flavors.
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Tips and Tricks
- Save Time: Use pre-shredded cabbage and carrots from the store.
- Extra Flavor: Add a splash of fish sauce or a dash of sriracha for a flavor boost.
- Vegetarian Option: Substitute ground chicken with crumbled tofu or tempeh.
- Make It Spicy: Add a pinch of red pepper flakes or a drizzle of chili oil.
Variations and Customizations
- Protein Swap: Use ground turkey, pork, or beef instead of chicken.
- Veggie Boost: Add mushrooms, bell peppers, or zucchini for extra nutrition.
- Low-Carb: Skip the rice vinegar and use coconut aminos instead of soy sauce.
- Creamy Version: Stir in a splash of coconut milk for a richer texture.
Pairing Suggestions
- Side Dish: Serve with steamed rice or cauliflower rice for a heartier meal.
- Appetizer: Pair with spring rolls or potstickers for a full Asian-inspired feast.
- Drink: Enjoy with green tea or a crisp white wine like Riesling.
Storage Instructions
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze in portion-sized containers for up to 2 months. Thaw and reheat on the stovetop or microwave.
Popular Questions
1. Can I use ground beef instead of chicken?
Yes, ground beef works well and adds a richer flavor.
2. Can I make this soup in a slow cooker?
Absolutely! Brown the chicken and sauté the aromatics first, then transfer everything to a slow cooker and cook on low for 4-6 hours.
3. Is this soup gluten-free?
Use tamari or coconut aminos instead of soy sauce to make it gluten-free.
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4. Can I add noodles to this soup?
Yes, stir in cooked rice noodles or ramen noodles for a more filling dish.
Egg Roll Soup
- Total Time: 30 minutes
- Yield: 4-6 servings 1x
Description
This Egg Roll Soup turns your favorite takeout appetizer into a warm, comforting bowl. With seasoned chicken, tender cabbage, garlic, and ginger, it’s a lighter, deconstructed egg roll—no frying needed! A splash of soy sauce and sesame oil adds bold flavor.
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Ingredients
For the Soup:
- 1 lb ground chicken (or substitute with ground turkey or pork)
- 1 tbsp olive oil (for cooking)
- 1 small onion, diced (adds sweetness and depth)
- 2 cloves garlic, minced (for a savory kick)
- 1 tbsp fresh ginger, minced (or 1 tsp ground ginger for convenience)
- 5 cups chicken broth (use low-sodium for better control of saltiness)
- 4 cups green cabbage, shredded (adds crunch and nutrients)
- 2 carrots, julienned or shredded (for color and sweetness)
- 1 tbsp soy sauce (for umami flavor)
- 1 tbsp rice vinegar (adds tanginess)
- 1 tsp sesame oil (for a nutty, aromatic finish)
- Salt and pepper, to taste
Optional Garnishes:
- Extra soy sauce
- Drizzle of sesame oil
- Sliced green onions
- Crushed red pepper flakes for heat
Instructions
- Cook the Chicken:
- Heat olive oil in a large pot over medium heat.
- Add the ground chicken and cook, breaking it into crumbles, until browned and fully cooked (about 5–7 minutes).
- Remove the cooked chicken from the pot and set it aside.
- Sauté the Aromatics:
- In the same pot, add the diced onion, minced garlic, and ginger.
- Sauté for about 3 minutes, until the onion softens and becomes fragrant.
- Add Broth and Veggies:
- Pour in the chicken broth and bring it to a simmer.
- Stir in the shredded cabbage and carrots. Cook for about 5 minutes, or until the vegetables are tender.
- Season the Soup:
- Stir in the soy sauce, rice vinegar, sesame oil, and the cooked chicken.
- Let the soup simmer for another 3–5 minutes, allowing the flavors to meld together.
- Season with salt and pepper to taste.
- Serve:
- Ladle the soup into bowls and serve warm.
- Optional: Add extra soy sauce, a drizzle of sesame oil, or sliced green onions for garnish.
Notes
- For a thicker soup, mix 1-2 tbsp of cornstarch with water and stir it into the soup during the last few minutes of cooking.
- Toasting sesame seeds and sprinkling them on top adds a delightful crunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-Inspired
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