Eierrollen Suppe mit Huhn

One Tuesday night, I was staring at leftover cabbage and ground chicken, trying to avoid another bland stir-fry, when my neighbor mentioned she craved egg rolls but wanted something warm and comforting. That's when it clicked—why not turn everything I love about a crispy egg roll into a silky broth instead? The result was this soup, and I've been making it ever since because it hits all those savory, gingery notes without the fuss of rolling and frying.

My sister came over on a chilly evening, and I ladled this into bowls while she sat at the counter telling me about her day. She took one spoonful and went quiet—the good kind of quiet where you know the food just spoke for itself. She's made it three times since then, which is her way of saying thank you.

Ingredients

• Ground chicken (1 lb): Use 93/7 or 85/15 lean-to-fat ratio so the broth stays clear and the chicken stays tender, not rubbery.
• Neutral oil (1 tablespoon): Canola or avocado oil keeps the flavor clean without overpowering the delicate broth.
• Yellow onion, garlic, ginger: These three are the aromatic foundation that makes people say this tastes like a real restaurant soup.
• Green cabbage (4 cups, thinly sliced): Slice it thin so it wilts quickly and distributes its sweetness throughout the broth.
• Carrots (2 medium, julienned): Julienne them thin or grate them so they cook in the same time as the cabbage and add that delicate sweetness.
• Green onions: Save the green parts for garnish—they brighten the finished bowl and add a fresh bite.
• Low-sodium chicken broth (5 cups): Use quality broth because it's your base; this is not the time to cut corners.
• Soy sauce or tamari (2 tablespoons): Tamari is gluten-free if that matters to you, and honestly it tastes just as good.
• Rice vinegar (1 tablespoon): This adds subtle tang that balances the rich sesame oil without making the soup taste sour.
• Toasted sesame oil (1 teaspoon): A little goes far here—it's potent and beautiful, so don't skip it or substitute.
• Black pepper and salt: Taste as you go; every broth is different and needs its own seasoning adjustment.
• Chili crisp (2–3 tablespoons): This is your signature topping—use store-bought or make your own, but make sure it's the kind with oil and texture.
• Toasted sesame seeds (optional): They add a subtle crunch and nutty depth that elevates the whole bowl.

Instructions

Brown the chicken first:

Heat your oil over medium-high heat until it shimmers, then add the ground chicken and break it apart with your spoon as it cooks. You'll hear it sizzle and smell that savory aroma—that's when you know it's working. Keep stirring for 5–6 minutes until there's no pink left and it's turning golden.

Build the aromatics:

Push the chicken to the side and add your onion, garlic, ginger, and the white parts of the green onions to the hot pot. Stir everything together and let it soften for about 3 minutes until your kitchen smells incredible and the mixture looks a little caramelized.

Add the vegetables:

Toss in the sliced cabbage and carrots, stirring constantly for 3–4 minutes. You'll notice the cabbage starts to wilt and everything gets tighter in the pot—that's exactly right, and it means the vegetables are releasing their flavors.

Pour in the broth and seasonings:

Add your chicken broth, soy sauce, rice vinegar, sesame oil, pepper, and salt all at once. Bring everything to a gentle boil, then turn the heat down and let it simmer for 10–12 minutes so the flavors meld and the vegetables become tender.

Taste and adjust:

Before serving, take a small spoonful and taste it carefully. Is it salty enough? Does it need more vinegar? This is your moment to make it perfect.

Serve with the good stuff:

Ladle the soup into bowls and top each one with a generous drizzle of chili crisp, a scatter of the green onion greens, and a pinch of sesame seeds if you're using them. Serve it hot while the broth is still steaming.

Merken

One cold January morning, I made a big batch of this for a friend who had just gotten home from the hospital. Watching her take a slow spoonful, close her eyes, and smile was a moment I won't forget—it reminded me that sometimes soup is more than just lunch. It's care in a bowl.

Why the Broth Matters More Than You Think

The broth is truly the heart of this soup, so don't treat it as background noise. A good low-sodium broth lets you control the salt and lets the delicate flavors of the ginger, garlic, and sesame shine through without getting buried. I've made this with cheap broth before and tasted the difference immediately—it felt thin and forgettable. When I switched to a quality broth, suddenly people asked if I'd added something new.

The Magic of Finishing Hot

This soup is only as good as its final moment in the bowl. The chili crisp needs to hit warm broth so it releases its oil and flavor properly, and the green onions need to stay mostly raw so they keep that fresh snap. I learned this by topping a bowl way too early and watching everything get soggy and sad—now I finish each bowl individually, like it matters, because it does.

Make It Your Own

Once you've made this a few times, you'll understand the framework and feel free to play with it. Some nights I add a handful of spinach in the last minute, other times I'll stir in a beaten egg so it ribbons through the broth. The beauty of this soup is that it's flexible enough to handle your creativity.

• If you love more heat, double the chili crisp or add a pinch of red pepper flakes right into the broth while it simmers.
• Ground turkey or pork works just as well as chicken, and vegetarians can use crumbled tofu with vegetable broth for a completely satisfying version.
• Serve it alongside jasmine rice or a cool cucumber salad if you want to turn it into a full meal that feels special.

Merken

This soup has become my go-to when I want something that feels comforting but not heavy, and when I want to cook something that makes people feel seen. I hope it becomes yours too.

Fragen & Antworten zum Rezept

→ Wie scharf wird die Suppe durch das Chili Crisp?

Die Schärfe hängt von der verwendeten Chili-Crisp-Sorte ab. Die Basis-Brühe ist mild, daher kannst du die Würze individuell anpassen. Beginne mit 1-2 Esslöffeln und gib nach Bedarf mehr dazu. Für eine mildere Version kannst du das Chili Crisp weglassen oder durch etwas geräuchertes Paprikapulver ersetzen.

→ Kann ich die Suppe auch vegetarisch zubereiten?

Absolut. Ersetze das Hühnchenhack durch krümeligen Tofu oder Tempeh und verwende stattdessen Gemüsebrühe. Der Tofu nimmt die Würzen wunderbar auf und sorgt für eine gute Proteinquelle. Die Zubereitungszeit bleibt gleich.

→ Lässt sich die Suppe gut vorbereiten?

Die Suppe eignet sich perfekt zum Vorkochen. Du kannst sie bis zu 3 Tage im Kühlschrank aufbewahren. Das Chili Crisp und die Frühlingszwiebeln allerdings erst beim Servieren hinzufügen - so bleibt die Knackigkeit erhalten. Beim Aufwärmen kannst du bei Bedarf etwas Wasser oder Brühe nachgeben.

→ Welches Gemüse eignet sich als Alternative zu Kohl?

Dünne Pak Choi-Stiele, Bok Choy oder auch Spitzkohl funktionieren hervorragend. Für eine niedrigere Kohlenhydratvariante kannst du zusätzlich Zucchinischeiben oder grüne Bohnen verwenden. Achte darauf, das Gemüse nicht zu weich zu kochen - es sollte noch Biss haben.

→ Was passt gut als Beilage dazu?

Die Suppe ist bereits ein vollständiges Gericht, lässt sich aber wunderbar ergänzen. Gedämpfter Jasminreis oder Reisnudeln machen sie noch sättigender. Ein einfacher Gurkensalat mit Reisessig oder einige Frühlingsrollen bilden eine schöne Ergänzung für ein abwechslungsreiches Abendessen.

→ Wie kann ich die Suppe glutenfrei zubereiten?

Verwende Tamari anstelle von Sojasauce und achte darauf, dass deine Hühnerbrühe glutenfrei ist. Die meisten Chili-Crisp-Marken sind natürlich glutenfrei, aber überprüfe die Zutatenliste sicherheitshalber. Alle anderen Zutaten sind von Natur aus glutenfrei.