Description
Egg Roll Soup is a savory, one-pot soup that delivers all the delicious flavors of an egg roll—without the deep-fried wrapper! Packed with ground chicken, cabbage, carrots, and bold seasonings, this low-carb, keto-friendly soup is easy to make and perfect for meal prep. A warm, comforting dish that’s ideal for chilly nights or quick weeknight dinners!
Ingredients
Scale
For the soup:
- 1 lb ground chicken
- 1 tablespoon sesame oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 4 cups chicken broth
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 2 tablespoons soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon sriracha (optional)
- 1/2 teaspoon black pepper
- 2 green onions, chopped
For garnish:
- Crispy wonton strips
- Extra green onions
Instructions
- Heat sesame oil in a large pot over medium heat. Add ground chicken and cook until browned, breaking it apart as it cooks.
- Add diced onion, garlic, and ginger. Sauté for 2-3 minutes until fragrant.
- Pour in the chicken broth and bring to a simmer.
- Stir in shredded cabbage, carrots, soy sauce, rice vinegar, sriracha (if using), and black pepper. Let simmer for 10-15 minutes until vegetables are tender.
- Taste and adjust seasoning if needed.
- Serve hot, garnished with crispy wonton strips and chopped green onions.
Notes
- Make it Vegetarian: Swap chicken for tofu or mushrooms.
- Adjust the Spice: Add sriracha, red pepper flakes, or chili oil for extra heat.
- Storage: Refrigerate for up to 4 days or freeze for 3 months.
- Best Garnishes: Try sesame seeds, crispy shallots, or extra green onions for added flavor.
This soup is an excellent low-carb comfort food that you’ll want to make again and again!