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Paleo Egg Roll Soup Recipe

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★★★★★

4.3 from 36 reviews

This Paleo Egg Roll Soup is a comforting and nutritious dish that captures the flavors of an egg roll in a warm, savory soup. Made with ground chicken, fresh vegetables, and a flavorful broth, it’s a perfect low-carb, paleo-friendly meal that’s easy to prepare in about 40 minutes. The soup balances tender cabbage with aromatic garlic and ginger, enhanced by coconut aminos and a tangy touch of rice vinegar, with a spicy optional sriracha kick for extra flavor.

Ingredients

Scale

Protein

  • 1 lb ground chicken
  • Salt and pepper, to taste

Vegetables and Aromatics

  • 2 tbsp coconut oil
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 small thumb ginger, peeled and grated
  • 1 cup carrots, shredded
  • 1 green cabbage, sliced into strips
  • 2 tbsp green onion, chopped

Liquids and Seasonings

  • 6 cups chicken broth
  • 2 tbsp coconut aminos
  • 1 tbsp rice vinegar (sub lime juice for AIP)
  • Optional: Sriracha, to taste (omit for AIP)

Instructions

  1. Brown the Ground Chicken: In a large pot over medium heat, cook the ground chicken until browned and fully cooked. Season lightly with salt and pepper. Remove from the pot and set aside, discarding any excess fat.
  2. Sauté Aromatics and Vegetables: Melt the coconut oil in the same pot over medium heat. Add the diced onion, minced garlic, and grated ginger. Sauté for about 4 minutes until softened and fragrant. Add the shredded carrots and cook for a few more minutes to soften. Next, add the sliced cabbage and stir for several minutes to allow it to just begin wilting.
  3. Combine with Broth and Simmer: Pour in the chicken broth, add the cooked ground chicken back to the pot, and stir in the coconut aminos. Bring the mixture to a boil, then reduce heat to low and let it simmer gently for 20-25 minutes, until the cabbage is fully wilted and tender. Stir in the rice vinegar at the end of cooking.
  4. Season and Serve: Taste the soup and adjust seasoning as needed. Serve hot, garnished with chopped green onion. Add sriracha for spice if desired, unless following the AIP diet.

Notes

  • For an AIP-friendly version, substitute lime juice for rice vinegar and omit sriracha.
  • You can use ground turkey or pork instead of chicken for variation.
  • Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
  • Adjust the thickness of the soup by adding more or less broth depending on preference.
  • For extra flavor, consider adding a splash of toasted sesame oil just before serving (omit for strict paleo).

Keywords: paleo egg roll soup, ground chicken soup, cabbage soup, paleo soup, healthy soup recipe, low carb soup, easy weeknight meal

Find it online: https://epicrecipebox.com/paleo-egg-roll-soup-recipe/