Indulge in the comforting flavors you adore from Egg Roll in a Bowl, now transformed into a cozy, satisfying soup! This delectable one-pot chicken and cabbage soup is not only protein-packed but also loaded with vegetables, making it an excellent low-carb and gluten-free option. You'll find this dish to be deeply satisfying, perfect for any meal of the day.

The genius behind this easy-to-make soup lies in the use of simple ingredients such as coleslaw mix and pre-ground chicken, resulting in a dish that delivers incredible flavor without any fuss. Whether you're short on time or just looking for an uncomplicated recipe, this soup fits the bill perfectly, ensuring that you don't compromise on taste.

If you’re among those who relish the bold, savory flavors reminiscent of my Egg Roll in a Bowl, this chicken cabbage soup recipe offers that same level of comfort in a warm, inviting bowl. It features a medley of juicy, well-seasoned ground chicken—made even tender with a dash of baking soda—and a host of nutritious vegetables, including fresh cabbage, vibrant carrots, and umami-rich shiitake mushrooms. All of this is enveloped in a broth brimming with flavor from coconut aminos, fish sauce, garlic, and ginger.

How to Make This Asian Chicken and Cabbage Soup

Start by preparing the ground chicken. In a large mixing bowl, combine the ground chicken with coconut aminos, Umami Stir-Fry Powder or Diamond Crystal kosher salt, along with a hint of baking soda. It's important to mix gently to ensure the seasoning is evenly distributed, but be cautious not to overwork the meat, as this could lead to toughness.

Allow the seasoned chicken to marinate for a minimum of 15 minutes, or if time allows, overnight in the refrigerator within a sealed container. This step enhances the flavors and improves the overall texture of the chicken.

Next, heat a large soup pot or Dutch oven over medium-high heat. Once the pot is hot, add in a drizzle of avocado oil. When the oil begins to shimmer, toss in the diced onion and sliced shiitake mushrooms, adding a sprinkle of Umami Stir-Fry Powder or salt for extra flavor. Sauté the onions and mushrooms while stirring frequently until the mushrooms have released their moisture and the onions start to soften, which should take about three minutes.

Now, introduce the marinated ground chicken into the pot, cooking while breaking up lumps to ensure even cooking. Continue to stir until the chicken is thoroughly cooked and loses its pink hue. Then, add minced ginger and garlic, sautéing for about 30 seconds until their fragrant aromas fill the air.

Following this, stir in the bag of coleslaw mix to incorporate even more veggies, and pour in the broth. Season the soup with additional coconut aminos and fish sauce to your taste. Keep in mind that if your broth has a strong flavor, you may want to reduce the amount of aminos and fish sauce to avoid overwhelming the dish.

Give the mixture in the pot a good stir, ensuring everything is well combined. Increase the heat to high and cover the pot, allowing the broth to come to a boil. Once boiling, reduce the heat to maintain a gentle simmer. Cover the pot and let the soup simmer for approximately 3 to 5 minutes, or until the cabbage reaches your desired tenderness.

As you near the end of cooking, take a moment to taste the soup and adjust the seasoning as necessary. This can involve adding more Umami Stir-Fry Seasoning, salt, or coconut aminos, which is crucial in achieving a well-balanced, flavorful soup.

Once satisfied with the seasoning, turn off the heat and stir in a splash of toasted sesame oil and a handful of chopped green onions to elevate the dish. Finally, ladle the soup into bowls and enjoy the rich, comforting flavors!