Ingredients
Scale
1 pound Ground Chicken (or ground turkey)
4 cloves Garlic (minced)
2 tablespoons Fresh Ginger (grated)
1 tablespoon Soy Sauce (use tamari for gluten-free)
1 tablespoon Sesame Oil
1 medium Yellow Onion (diced)
6 cups Chicken Broth (low sodium; vegetable broth for vegetarian)
1 cup Shredded Carrots
4 cups Green Cabbage (thinly sliced)
1/2 cup Green Onions (chopped)
1 tablespoon Rice Vinegar
Salt and Pepper (to taste)
2 Beaten Eggs (optional)
Red Pepper Flakes or Sriracha (optional, for heat)
Instructions
- Brown the ground chicken in a large pot over medium-high heat. Transfer to a plate.
- In the same pot, sauté the diced onion until soft. Add garlic and ginger, cooking for 1 minute until fragrant.
- Add broth and soy sauce, scraping the pot. Return chicken to pot. Add carrots and cabbage. Bring to a boil, then simmer covered for 15-20 mins until veggies are tender.
- Stir in green onions (reserve some for garnish), sesame oil, and rice vinegar. Season with salt and pepper.
- Optional: Slowly drizzle beaten eggs into the simmering soup, stirring to form ribbons. Garnish and serve hot.
Notes
- For a vegetarian version, use vegetable broth and crumbled tofu or a plant-based ground meat.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- A bag of coleslaw mix can be used in place of shredding cabbage and carrots.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Dairy-Free, Gluten-Free Option
Nutrition
- Serving Size: 1.5 cups
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 105 mg