Welcome to the cozy, comforting world of Egg Roll Soup—where all the flavors you love in a classic egg roll are transformed into a hearty, satisfying bowl! Creamy, flavorful, and surprisingly simple to make, this dish is like a warm hug on a chilly evening.

I’ll admit, I once thought egg rolls were destined to remain just appetizers—until I stumbled upon this recipe. By combining all the savory goodness of an egg roll with the soul-soothing comfort of soup, this dish has become one of my favorite weeknight dinners.

Perfect for busy days, this recipe is quick, family-friendly, and budget-conscious. Much like our Chicken Noodle Soup or Chicken Tortilla Soup, it proves that comfort food can be both nourishing and easy to whip up.

What is Egg Roll Soup?

The name might surprise you—Egg Roll Soup? But once you taste it, it makes perfect sense! Think crisp veggies, tender chicken, garlic, ginger, and soy sauce all simmered in a savory broth. It’s basically your favorite Chinese takeout appetizer reimagined in spoonable form.

Is it a soup? Is it an egg roll? Let’s just say it’s a little bit of both—and 100% delicious. Serve it up and you might just earn yourself a few “chef of the night” compliments at the dinner table!

Why You’ll Love It

Full of flavor: Savory ginger, garlic, crunchy cabbage, and tender chicken all shine in a warm, fragrant broth.
Nutritious & wholesome: Packed with vegetables and lean protein, it’s a complete meal in one bowl.
Budget-friendly: Skip the takeout—this recipe uses simple, affordable ingredients.
Customizable: Add your favorite toppings like crispy wonton strips, sesame seeds, or a drizzle of soy sauce.

Ingredients You’ll Need

1 lb ground chicken (or substitute turkey)
4 cups chicken broth
3 cups shredded cabbage
1 cup shredded carrots
1 Tbsp fresh ginger, grated
3 cloves garlic, minced
2 green onions, chopped
3 Tbsp soy sauce (or tamari for gluten-free)
1 Tbsp sesame oil
Salt & pepper to taste
Optional toppings: crispy wonton strips, extra scallions, sesame seeds

Step-by-Step Instructions

Sauté aromatics: In a large pot, heat sesame oil over medium heat. Add garlic and ginger; cook 1–2 minutes until fragrant.
Cook chicken: Add ground chicken, breaking it up as it cooks until no longer pink (about 5–7 minutes).
Add veggies: Stir in cabbage and carrots; cook 3–4 minutes until slightly softened.
Build the broth: Pour in chicken broth and soy sauce. Bring to a gentle boil, then reduce heat and simmer 5–10 minutes.
Finish & serve: Season with salt and pepper. Ladle into bowls and top with green onions and your favorite garnishes.

Serving Suggestions

Pair your Egg Roll Soup with:

A side of crusty bread or fluffy steamed rice
A crisp salad with sesame dressing
A refreshing drink like iced green tea or a fruity mocktail

Pro Tips

Use fresh cabbage and carrots for the best crunch.
Swap ground chicken for turkey, pork, or even tofu for a vegetarian twist.
Want it thicker? Add a cornstarch slurry during simmering.
Don’t overcook the veggies—keep that satisfying bite!

Storing & Reheating

Fridge: Store in an airtight container for 3–4 days. Keep toppings separate for freshness.
Reheat: Warm gently on the stove or in the microwave.
Freezer: Freeze cooled soup in a freezer-safe container for up to 2 months.

Comforting, flavorful, and easy—Egg Roll Soup is the weeknight dinner that never disappoints. Grab your ingredients, gather around the table, and enjoy a bowl of cozy goodness!

Egg Roll Soup

A warm and hearty bowl of Egg Roll Soup combines classic egg roll flavors with a creamy broth, tender chicken, and fresh vegetables.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course, Soup

Cuisine: Asian, Chinese

Calories: 320

Ingredients Method Notes

Ingredients

Main Ingredients

1 pound ground chicken Substitute with turkey if desired.
4 cups chicken broth
3 cups shredded cabbage Fresh is best for texture.
1 cup carrots, shredded
1 tablespoon ginger, grated
3 cloves garlic, minced
2 green onions chopped
3 tablespoons soy sauce Use tamari for gluten-free.
1 tablespoon sesame oil
Salt and pepper to taste

Optional Toppings

Crispy wonton strips
Additional green onions
Sesame seeds

Method

Preparation

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.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stove or microwave. To freeze, allow soup to cool completely before storing it in a freezer-safe container.