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!
Servings: 6
Calories: 241kcal
Equipment
Ingredients
- 1 pound ground chicken
- 2 tablespoons olive oil
- 1 large onion chopped
- 1 small green cabbage shredded
- 1 medium carrots shredded
- 3 cloves garlic minced
- 1 teaspoon fresh ginger minced
- 6 cups chicken broth low sodium or no sodium added
- ½ teaspoon salt
- 1 teaspoon toasted sesame oil
- 2 green onions chopped, for garnish
Instructions
- 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.
- 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.
- 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.
- Garnish and serve: Serve with Sriracha sauce, soy sauce and garnished with green onions and additional sesame oil as needed.
Video
Notes
- To maximize the shelf life of this egg roll 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.
- 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.
Nutrition
Serving: 1serving | Calories: 241kcal | Carbohydrates: 14g | Protein: 20g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 65mg | Sodium: 340mg | Potassium: 886mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1855IU | Vitamin C: 47mg | Calcium: 76mg | Iron: 2mg