A delicious and comforting Egg Roll Soup that combines the flavors of traditional egg rolls in a warm broth.

Scale

In a large pot, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing until fragrant, about 1-2 minutes.
Add the ground chicken to the pot and cook, stirring until the chicken is no longer pink, approximately 5-7 minutes. Break it into crumbles as you go.
Stir in the shredded cabbage and carrots, allowing them to soften for about 3-4 minutes.
Pour in the chicken broth and soy sauce, bringing the mixture to a gentle boil. Reduce heat and let it simmer for another 5-10 minutes.
Taste and season with salt and pepper as desired. Top each bowl with green onions and any preferred toppings before serving.

For a gluten-free version, use tamari instead of soy sauce.
Feel free to add other vegetables like bell peppers or mushrooms for extra flavor.
This soup can be made ahead of time and stored in the refrigerator for up to 3 days.

Keywords: Egg Roll Soup, Chicken Soup, Asian Soup, Comfort Food