Description
Satisfy your cravings for classic egg roll flavors with this easy, healthy Paleo Egg Roll Soup. Packed with tender chicken, crunchy vegetables, and a rich bone broth base, this express meal is ready in just 30 minutes.
Ingredients
– 1 lb boneless, skinless chicken thighs, diced
– 4 cups low-sodium chicken bone broth
– 2 cups shredded cabbage
– 1 cup julienned carrots
– 3 green onions, sliced
– 2 cloves garlic, minced
– 1 tbsp grated fresh ginger
– 2 tbsp sesame oil
– 1 tsp coconut aminos
– Salt and pepper to taste
Instructions
1. – In a large pot or Dutch oven, heat the sesame oil over medium heat.
2. – Add the garlic and ginger and sauté for 1 minute until fragrant.
3. – Add the diced chicken and cook for 3-4 minutes, stirring occasionally, until lightly browned.
4. – Pour in the chicken broth and stir in the cabbage, carrots, and coconut aminos.
5. – Bring the soup to a simmer and cook for 10-15 minutes, until the chicken is cooked through and the vegetables are tender.
6. – Remove from heat and stir in the sliced green onions.
7. – Season with salt and pepper to taste.
8. – Serve hot, garnished with additional green onions if desired.
Notes
For a creamier texture, you can stir in a couple tablespoons of full-fat coconut milk at the end. Leftover soup can be refrigerated for up to 4 days or frozen for longer storage.
- Prep Time: 10
- Cook Time: 20
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-Inspired