Egg Roll Soup is a delicious low-carb recipe with all the good filling of an egg roll but made healthy with ground chicken. Plus, it is done in about 30 minutes and great for meal-prep!

If you want to know my Sunday plans, they usually involve making some sort of meal-prep recipe for our lunches throughout the week. Sometimes I make this one, or this one, but we love a good soup! They are always healthy and very filling.

I also love a good egg roll in a bowl for dinner, so I knew turning it into a soup would be a welcome addition to my weekly lunches. If you make a double batch, you can even freeze extras. I’m often grabbing a frozen soup out of my freezer before heading to school. This is also a major money saver too!

Important Notes about this Egg Roll Soup:

• Sometimes, I add more veggies. This soup is totally customizable. You can even try water chestnuts for extra crunch. These can be found on the Asian foods isle.
• I love ground chicken, but you can use ground turkey or lean ground beef.
• I buy coleslaw mix because it is convenient, but you can chop your own cabbage as well.
• If you are watching your sodium intake, I would use low-sodium soy sauce and chicken broth.
• Recipe can be doubled and freezes well in individual containers.

What do you need to make Egg Roll Soup?

• ground chicken, turkey, or lean ground beef
• creole seasoning
• chopped yellow onion
• chopped carrots
• minced garlic
• shredded coleslaw mix
• soy sauce
• chicken broth
• green onions

Connect with Diary of a Recipe Collector!  Follow us on social media, so you never miss a recipe!

Email Subscription | Facebook | Instagram | Pinterest

Egg Roll Soup

Yield: 4 servings

Egg Roll Soup is a delicious low-carb recipe with all the good filling of an egg roll but made healthy with ground chicken. Plus, it is done in about 30 minutes and great for meal-prep!

Print

Ingredients

• 1 lb. ground chicken
• 1 tsp creole seasoning, plus more to taste
• 1 cup chopped onion
• 1/2 cup chopped celery
• 1/4 cup chopped carrots
• 1 tsp minced garlic
• 8 oz shredded coleslaw mix
• 1/4 cup soy sauce
• 32 oz chicken broth
• 2 tbsp chopped green onions

Instructions

1. IN a large sauce pan, brown ground chicken with creole seaoning. Once browned, add onions, celery, garlic, and carrots and saute for about 5-7 minutes. If mixture sticks, add a little chicken broth to deglaze the pan a little. Cook over medium heat.
2. Add coleslaw mix and soy sauce. Cook for about 3 minutes.
3. Add chicken broth and bring to a boil. Cook for about 10 minutes.
4. Serve in a bowl and top with green onions.

Notes

• Recipe can be doubled and freezes well in individual containers.

• Sometimes, I add more veggies. This soup is totally customizable. You can even try water chestnuts for extra crunch. These can be found on the Asian foods isle.
• I love ground chicken, but you can use ground turkey or lean ground beef.
• I buy coleslaw mix because it is convenient, but you can chop your own cabbage as well.
• If you are watching your sodium intake, I would use low-sodium soy sauce and chicken broth.

DID YOU TRY THIS RECIPE?

I WANT TO SEE! Follow JAREN_DIARYRECIPECOLLECTOR on Instagram, snap a photo, and tag @jaren_diaryrecipecollector and #diaryofarecipecollector. I would love to know what good stuff you are making!

Other Healthy Meal Prep Recipes:

• White Bean Chicken Soup
• Skinny Turkey Lasagna
• Skinny Stuffed Peppers

You can find more MAIN DISH RECIPES HERE. You can find ALL RECIPES HERE. For more ideas, follow me on FACEBOOK, PINTEREST, INSTAGRAM, AND TWITTER. Get FREE recipes delivered to you by email: SIGN UP HERE!