If you love my Egg Roll Bowl recipe, you must try this Egg Roll Soup! I can’t get over how delicious it is and it’s also SO healthy. It’s super easy to whip up for lunches for the week too. You’re going to love it!
Heat the sesame oil in a Dutch oven or large soup pot with a lid over medium heat. Add the onions, garlic, and ginger, stirring occasionally for about 5 minutes. Add the ground chicken and break it up with a wooden spoon or meat masher until just cooked through. Add the cabbage, carrots, chicken stock, soy sauce, fish sauce, and vinegar. Bring to a boil, cover, then turn the heat to medium-low for 10-15 minutes. Season to taste and serve with desired toppings. Note: For a more hearty soup, add a cup or two of cooked white or brown rice.
