Egg Roll Soup

This Egg Roll Soup is what happens when you turn your favorite ingredients from an egg roll into a soup! Super easy to make, even healthy for you, this soup will make you wanting seconds!

Comforting Soups

I have to say that sometimes there’s nothing better than a comforting bowl of soup, especially when the weather is cold. But my favorite thing about soup is it’s almost impossible to mess it up. You’re almost always going to end up with something delicious and satisfying.

Which is where this egg roll soup comes in. If you’re a fan of egg rolls then you’ll love this soup. I took most of the ingredients you find in an egg roll and made a soup with it. It tastes delicious, it’s comforting and it’s good for you. What more is there?

Ingredients

Not only is this soup incredibly easy to make, but it only requires a few ingredients. Keep scrolling down to the recipe card for full ingredient amounts and instructions, or click the Jump To Recipe button at the top.

• Ground chicken – You can substitute this with ground pork, beef or even turkey. Turkey or chicken will result in a healthier, lower fat soup.
• Olive oil – We just need a little bit to saute our veggies and chicken in.
• Cabbage – You’ll want a small head of cabbage, shredded. See instructions below on how to shred a cabbage.
• Veggies – No soup is complete without some onion and carrots.
• Garlic – Fresh is always best but if jarred is all you have on hand just keep in mind that 1 1/2 teaspoons equals 1 fresh clove.
• Ginger – To add a little bit of warmth and spiciness to soup.
• Chicken broth – I always go for the low sodium or no sodium added. Water can be used instead as well.
• Toasted Sesame Oil – I love adding this to my egg roll soup for it’s rich and nutty flavor.
• Salt – To taste.
• Garnish – I love to garnish this soup with some green onions, sesame seeds, Sriracha sauce and a little bit of soy sauce.

How To Make Egg Roll Soup

1. Cook the chicken: Add the ground chicken to a large Dutch oven or soup pot and cook over medium heat for 5 minutes or until the chicken is no longer pink.
2. Add the veggies: Add the olive oil to the pot and heat. Add the shredded green cabbage, onion, carrots, garlic, fresh ginger and stir. Cook for about 10 minutes until the cabbage softens.
3. Add broth and simmer: Stir in the broth, season with salt, toasted sesame oil and simmer for 20 minutes until the cabbage is completely softened.
4. Garnish and serve: Serve with Sriracha sauce, soy sauce and garnished with green onions and additional sesame oil as needed.

How to Slice the Cabbage

Before slicing your cabbage, cut the head in half and remove the core by cutting diagonally on each side of the core. Use your hands to pull it out and remove.

I used a mandoline on the 1/4″ setting to slice my cabbage. I love using a mandoline because you can slice it up very fast, and every piece is even in width. However, this tool is dangerous and can cut your hand. Get yourself a steel mesh glove if you plan on using a mandoline.

You can also slice the cabbage by hand with a large and sharp chef’s knife. Cut it carefully to ensure the pieces are as even, about 1/4 thick, as possible.

Storing Leftover Soup

To maximize the shelf life of this egg drop soup for safety and quality, refrigerate it promptly in covered airtight containers. Properly stored, this soup will last for 3 to 4 days in the refrigerator.

Can You Freeze This Soup?

Absolutely! You can freeze individual servings which is perfect for bringing to work for lunch. I recommend freezing this in covered airtight containers or heavy-duty freezer bags. If properly stored this soup can last in the freezer for about 2 to 3 months.

More Incredible Soup Recipes:

• Instant Pot Chicken Noodle Soup
• Creamy Loaded Potato Soup
• Italian Meatball Soup
• Egg Drop Soup
• Buffalo Chicken Wing Soup
• Brazilian Shrimp Soup
• Sausage Tortellini Soup
• Stuffed Pepper Soup