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.
I’m not sure why I can’t leave well enough alone, but sometimes it’s just fun to take something, break it into its pieces and serve it up in a whole new way. In this case, we’re talking chicken egg roll soup. I love me some egg rolls and this soup is just another way to enjoy the whole concept but different, ya know?
I’ve been known to turn pizza into sandwiches, chicken fajitas into burgers and sandwiches into salads so why not add a take-out favorite to the mix? So say “hello” to egg roll soup.
Recipe Highlights
- It’s pretty easy to make with not a lot of chopping and it only needs to simmer for 10 minutes or so before it’s ready to serve. 30-minute soup! It’s always a good thing.
- It’s loaded with chicken. Boneless, skinless chicken thighs to be specific. I love the flavor. That said, feel free to sub chicken breasts if that’s more you’re thing. Both work.
- I bought a bag of coleslaw mix with green and purple cabbage plus carrots. No prepping – all the work is done.
- Spices and such like the usual salt and pepper plus some red pepper flakes for spicy kicky-ness, ginger for a little punch, and ground nutmeg for a hint of… well, it’s hard to describe but it adds a certain je ne sais quoi. In testing, I tried it with and without out and definitely liked it with.
- Right at the end, once the soup has simmered, I like to add a splash of rice wine vinegar. I think all soups need a splash of something acidic because it just wakes up all the flavors. Try it, you’ll see.
- And what’s an egg roll without that crunchy wrapper? For the soup version, I used crispy wonton strips. Look for them near the crispy salad stuff at the store. They are a must-have garnish.
Steps and Tips
- Brown the chicken first in a large pot with some vegetable oil. While the chicken is cooking, chop the garlic. Or, if you don’t want to chop anything, substitute a 1/2 teaspoon or so of garlic powder for the four cloves.
- Take the chicken out of the pot and cook the spices and garlic (or powder if you’re using it) in the oil. The chicken will have left some browned bits in the bottom of the pot so I like to add about 1/2 cup of the chicken broth at this point. While it simmers, scrape up all those delicious bits.
- Add the coleslaw mix, ginger paste, and the rest of the broth. Stir it all together and bring the pot to a boil. While you wait for it to boil, cut the chicken into bite-sized pieces and place it back in the pot.
- Once the soup is boiling, lower the heat to maintain a simmer and cook the soup for 10 to 15 minutes.
- Add the vinegar right at the end before serving. Garnish with the wonton crispies and sliced green onions.
Happy soup-making!
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Chicken Eggroll Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
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.
Ingredients
- 1 tablespoon vegetable oil
- 1 teaspoon kosher salt, divided (see note)
- 1 1/2 pounds boneless, skinless chicken thighs
- 4 large cloves garlic
- 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
Garnishes
- Crispy wonton strips
- Sliced green onions
Instructions
- 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.
- Add the garlic, nutmeg, and red pepper flakes to the pan. If there is 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.
- 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.
- 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, just 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 buy the bagged coleslaw mix that his green and purple cabbage and carrots, but you can use all cabbage if that’s all you can find.
The nutrition estimate doesn’t include the garnishes. The wonton strips nutrition will vary depending on the brand you use.
- Category: Dinner
- Method: Simmer
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- 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
Keywords: chicken eggroll soup, chicken soup
The nutrition information in this recipe is an estimate only and was calculated using Nutrifox, an online nutrition calculator.
Susi says
I love egg rolls and this was great. Thanks for the recipe.
★★★★★