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.
Ingredients
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
Instructions
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.
In the same pot, melt the coconut oil. Add onion, garlic, and ginger and sauté for about 4 minutes until softened and fragrant.
Stir in the shredded carrots and cook for 2 to 3 minutes.
Add the cabbage and cook just until it begins to soften.
Pour in the chicken broth, return the cooked chicken to the pot, and stir in the coconut aminos.
Bring to a boil, then reduce heat and simmer for 20 to 25 minutes until the cabbage is tender.
Stir in the rice vinegar or lime juice. Adjust seasoning as needed.
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