It’s still cold although I can start to feel Spring coming soon. So I am not yet saying goodbye to soup, let’s make this Egg Roll Chicken Soup.

Egg roll is basically a fried spring rolls. It could be vegetarian and it can also have meat in it. In this soup, we are not rolling or frying anything. It’s basically a similar spring roll ingredients but made into soup, a warming and comforting soup loaded with shredded chicken and cabbage. Let’s get started!

Ingredients:

• 1 tablespoon Flavorless Oil
• 1/4 cup Yellow Onion – minced
• 2 cloves Garlic – minced
• 3/4 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1 teaspoon Ginger Paste
• 1/4 teaspoon Red Chile Flakes
• 1/2 teaspoon dried Oregano
• 1 teaspoon Sugar
• 1 teaspoon Sesame Oil
• 100g shredded Chicken
• 3 cups Broth
• 160g Shredded Cabbage 🥬
• 50g Carrots 🥕

Instructions:

1. Add oil in a heated pan. Add the onion and ginger and cook for few minutes before adding all the seasoning and dried herbs. Sauté for about a minute then add garlic, carrots, broth and cook for 15 minutes. Add the cabbage and shredded cooked chicken and Simmer for 3 minutes. Turn off the heat.
2. Serve: Divide soup in 2 bowl and drizzle some sesame oil on top.

Serves 2

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