Egg Roll Soup

If there’s one thing I hear over and over from busy home cooks, it’s this: “I want something comforting… but I don’t want another complicated dinner.”
That’s exactly where Egg Roll Soup comes in.

This warm, savory bowl gives you all the flavors of your favorite takeout egg roll, without the wrapper, the mess, or the guilt. It’s cozy, filling, and happens to be Paleo, Whole30, and AIP-friendly—yet no one at the table will feel like they’re eating “diet food.”

This is one of those recipes that feels like a deep breath at the end of a long day. Simple ingredients. One pot. And your kitchen will smell like a cozy hug before dinner even hits the table.

Why You’ll Love This Egg Roll Soup

Let me count the ways—because this one checks all the boxes:

• Weeknight-friendly: One pot, minimal prep, and no babysitting.
• Comfort food vibes: Warm broth, tender cabbage, and savory chicken.
• Healthy without trying too hard: Packed with veggies and protein.
• Flexible: Works for Paleo, Whole30, and AIP lifestyles.
• Leftovers are even better: Perfect for meal prep lunches.

Honestly, this soup has saved me on weeks when life felt like one long to-do list. When I don’t have the energy to cook—but still want something homemade—this is what I reach for.

Ingredients You’ll Need

Nothing fancy here. Just wholesome, easy-to-find ingredients doing what they do best.

The Basics

• 1 lb ground chicken – Lean, flavorful, and quick-cooking
• Salt & pepper – Simple seasoning goes a long way
• 2 tbsp coconut oil – Adds richness and keeps it Paleo

The Flavor Builders

• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 small thumb ginger, grated – Fresh ginger makes all the difference

The Veggie Goodness

• 1 cup shredded carrots
• 1 green cabbage, sliced into strips – The star of the show

The Broth & Seasoning

• 6 cups chicken broth
• 2 tbsp coconut aminos – That soy-sauce flavor without soy
• 1 tbsp rice vinegar (or lime juice for AIP)

For Serving

• Chopped green onion
• Optional Sriracha (skip if AIP)

How to Make Egg Roll Soup (Step by Step)

This is truly a no-stress recipe. If you can stir a pot, you’ve got this.

1. Brown the Chicken

In a large pot over medium heat, cook the ground chicken. Break it up as it browns and season lightly with salt and pepper.
Once fully cooked, transfer it to a plate and set it aside.

(Don’t worry about little browned bits in the pot—that’s flavor gold.)

2. Sauté the Aromatics

In the same pot, melt the coconut oil. Add the diced onion, garlic, and grated ginger.
Cook for about 4 minutes, stirring occasionally, until everything smells incredible and the onion softens.

This is the moment your kitchen starts smelling like takeout—in the best way.

3. Add the Veggies

Stir in the shredded carrots and cook for 2–3 minutes.
Then add the sliced cabbage and cook just until it begins to soften.

It may look like a lot of cabbage. That’s normal. It wilts down beautifully.

4. Bring It All Together

Pour in the chicken broth, return the cooked chicken to the pot, and stir in the coconut aminos.

Bring the soup to a gentle boil, then reduce the heat and let it simmer for 20–25 minutes, until the cabbage is tender and cozy.

5. Finish & Serve

Stir in the rice vinegar (or lime juice if you’re AIP). Taste and adjust seasoning as needed.

Serve hot, topped with chopped green onion—and a drizzle of Sriracha if that’s your thing.

A Few Helpful Cooking Tips

• Too thick? Add a splash more broth. Soup should work with you, not against you.
• Want more protein? Ground turkey works great here too.
• Short on time? Use pre-shredded carrots and bagged cabbage.
• Like heat? Add red pepper flakes or extra Sriracha at the table.

And remember—this soup is forgiving. It’s meant to be comforting, not complicated.

A Little Story From My Kitchen

The first time I made this Egg Roll Soup, it was one of those weeks. You know the kind—laundry piled up, emails unanswered, and dinner felt like a chore.

I wanted something warm, filling, and familiar… but also something I could throw together without thinking too hard.

This soup surprised me. One bite, and I felt like I had ordered my favorite takeout—except I made it myself, in yoga pants, with one pot to clean. That’s a win in my book.

FAQs About Egg Roll Soup

Cozy Bowls Made Easy

If your goal is a meal that feels comforting, nourishing, and effortless, Egg Roll Soup deserves a spot in your regular rotation.

It’s the kind of recipe that fits real life—busy schedules, hungry families, and nights when you want dinner to feel like comfort instead of work.

So grab a spoon, cozy up, and enjoy every bite. This Egg Roll Soup just might become your new favorite way to slow down and savor dinner.

More Cozy Dinners to Try Next

If this Egg Roll Soup hit the spot and you’re in the mood to keep the comfort going, here are a few cozy, low-effort meals that fit right into the same weeknight rhythm—simple, satisfying, and big on flavor, with a little extra inspiration if you’d like to explore variations too:

• When you’re craving another warm, soothing bowl, you’ll love the hearty goodness of Winter Warmer Soup, perfect for chilly evenings when you want dinner to feel extra comforting.
• If Asian-inspired flavors are your love language, Slow Cooker Hoisin Chicken delivers that sweet-savory balance with minimal prep and maximum payoff.
• For a family-friendly soup night that always disappears fast, Crockpot Chicken Tortilla Soup is a reliable favorite that keeps things easy and cozy.
• And if cabbage-based comfort foods caught your attention, Slow Cooker Unstuffed Cabbage Rolls is a must-try—it’s hearty, familiar, and practically cooks itself.
• If you enjoy seeing different takes on the same cozy classic, this well-loved version of egg roll soup inspiration is a fun way to explore another approach while keeping the same comforting flavors.

These recipes make it easy to keep that homemade, comforting feeling going—one cozy bowl at a time.

Egg Roll Soup

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• Author: Mounia
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

Egg Roll Soup is a cozy, one-pot dinner that delivers all the savory flavors of a classic egg roll in a lighter, comforting soup. Perfect for busy weeknights, meal prep, and cold days when you want something warm and satisfying without extra effort.

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Ingredients

Scale 1x2x3x

• 1 lb ground chicken

• Salt and pepper, to taste

• 2 tbsp coconut oil

• 1 small yellow onion, diced

• 3 cloves garlic, minced

• 1 small thumb ginger, peeled and grated

• 1 cup shredded carrots

• 1 green cabbage, sliced into strips

• 6 cups chicken broth

• 2 tbsp coconut aminos

• 1 tbsp rice vinegar or lime juice for AIP

• 2 tbsp chopped green onions

• Optional: Sriracha, to taste

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Instructions

1. In a large pot over medium heat, cook the ground chicken until browned, breaking it apart as it cooks. Season lightly with salt and pepper. Remove and set aside.

2. In the same pot, melt the coconut oil. Add onion, garlic, and ginger and sauté for about 4 minutes until softened and fragrant.

3. Stir in the shredded carrots and cook for 2 to 3 minutes.

4. Add the cabbage and cook just until it begins to soften.

5. Pour in the chicken broth, return the cooked chicken to the pot, and stir in the coconut aminos.

6. Bring to a boil, then reduce heat and simmer for 20 to 25 minutes until the cabbage is tender.

7. Stir in the rice vinegar or lime juice. Adjust seasoning as needed.

8. Serve hot, topped with green onions and optional Sriracha.

Notes

This soup thickens slightly as it cools—add extra broth when reheating if needed.

Ground turkey can be substituted for chicken.

Store leftovers in the fridge for up to 4 days or freeze for later.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Asian-Inspired

Nutrition

• Serving Size: 1 bowl
• Calories: 320
• Sugar: 6 g
• Sodium: 720 mg
• Fat: 18 g
• Saturated Fat: 9 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 14 g
• Fiber: 4 g
• Protein: 26 g
• Cholesterol: 95 mg