Chicken Egg Roll Soup

This easy chicken egg roll soup garnished with wonton crispies is inspired by a favorite take-out appetizer. It’s everything you love about egg rolls served up cozy soup-style.

How to Make It

And the great news, it’s an easy-to-prep soup recipe with not a lot of chopping. Plus, it only needs to simmer for about 10 minutes. So, in about 30 minutes (depending on how speedy you are with prep), you’ll be enjoying this cozy soup with chicken, cabbage, and seasonings in no time at all. It’s definitely easier than making egg rolls and has all the same flavors.

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Chicken Eggroll Soup

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This easy chicken egg roll soup garnished with wonton crispies is inspired by a favorite take-out appetizer. It’s everything you love about egg rolls served up cozy soup-style.

• Author: April Anderson
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Simmer
• Cuisine: American

Ingredients

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• 1 tablespoon vegetable oil
• 1 teaspoon kosher salt, divided (see note)
• 1 1/2 pounds boneless, skinless chicken thighs (see note)
• 4 large cloves garlic, minced (a generous tablespoon)
• 1/4 teaspoon nutmeg
• 1/2 teaspoon red pepper flakes
• 2 1/2 cups coleslaw mix (see note)
• 2 teaspoons ginger paste
• 6 cups of chicken broth
• 2 tablespoons rice wine vinegar
• 1/4 teaspoon black pepper
• Crispy wonton strips and sliced green onions, for garnish

Instructions

1. Heat the oil in a large pot over medium-high heat. Season the chicken with 1/2 teaspoon of salt and cook it in the oil on both sides until it’s almost cooked through, about ten minutes depending on the size of your chicken thighs. Take the thighs out of the pan and set them aside.
2. Add the garlic, nutmeg, and red pepper flakes to the pan. If there are a lot of browned bits on the bottom of the pan, add about 1/4 cup of the chicken broth. As it simmers, scrape up all of the browned bits. Cook the garlic and spices for a minute or so.
3. Add the coleslaw, 1/2 teaspoon of salt, and the ginger paste and stir everything together. Add the chicken broth and bring the soup to a boil. While the soup comes to a boil, cut the chicken into bite-sized pieces and add it to the soup.
4. Once the soup is boiling, lower the heat to maintain a simmer and simmer the soup for 10 to 15 minutes. In the last few minutes, add the vinegar and pepper. Garnish each serving with the onions and wonton strips.

Notes

Depending on the kind of chicken broth you use, you may need to adjust the salt in the recipe. If you aren’t sure, wait to season the soup until it’s done – you can always give it a taste at the end and add more salt if needed.

I like to use chicken thighs because they have a little more fat and flavor than chicken breasts. You can use the same amount of boneless, skinless chicken breasts if that’s what you like.

I buy the bagged shredded coleslaw mix for this recipe. The kind that has shredded purple cabbage, green cabbage, and carrots. I’ve also used finely shredded green cabbage that’s sold in a bag. You might want to give the shredded cabbage a rough chop so you don’t end up with long pieces of cabbage in your soup.

The nutrition estimate doesn’t include the garnishes. The wonton strips’ nutrition will vary depending on the brand you use. 

Nutrition

• Calories: 282
• Sugar: 3.9g
• Sodium: 2157.4mg
• Fat: 11.4g
• Saturated Fat: 4.8g
• Unsaturated Fat: 4.7g
• Trans Fat: 0g
• Carbohydrates: 6.7g
• Fiber: 1.6g
• Protein: 36.8g
• Cholesterol: 167.4mg

The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.

Storage Tips

This is a great make-ahead soup recipe. You can keep it stored in an airtight container in the refrigerator for several days, or you can freeze it for several months.

Just wait to add the garnishes until you’re ready to serve it.

Happy soup-making!

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