Description
Paleo Egg Roll Soup is a quick and easy way to enjoy the flavors of egg rolls in a nourishing, low-carb soup. This 30-minute meal is packed with tender chicken, crunchy vegetables, and aromatic spices for a satisfying and comforting dish.
Ingredients
– 1 lb boneless, skinless chicken breasts, cubed
– 1 tbsp olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 inch ginger, grated
– 4 cups chicken broth
– 2 cups shredded cabbage
– 1 cup shredded carrots
– 2 tbsp coconut aminos (or low-sodium soy sauce)
– 1 tsp sesame oil
– 1/2 tsp ground white pepper
– Salt and pepper to taste
– Chopped green onions and sesame seeds for garnish
Instructions
1. – In a large pot, heat the olive oil over medium heat. Add the chicken and cook for 3-4 minutes until lightly browned.
2. – Add the onion, garlic, and ginger to the pot. Sauté for 2-3 minutes until fragrant.
3. – Pour in the chicken broth and stir in the cabbage, carrots, coconut aminos, sesame oil, white pepper, salt, and pepper.
4. – Bring the soup to a simmer and cook for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.
5. – Ladle the soup into bowls and garnish with chopped green onions and sesame seeds.
Notes
This soup is a great way to enjoy the flavors of egg rolls in a healthy, low-carb format. You can adjust the spices and add-ins to your taste preferences. The soup also stores well in the fridge for up to 4 days, making it a perfect meal-prep option.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired