Growing up, Paleo Egg Roll Soup was a comfort food staple in our household. I can still remember the aroma of simmering bone broth and sautéed vegetables wafting through the kitchen, instantly making my mouth water. Mom would spend hours perfecting the balance of flavors, carefully layering in the right herbs and spices to create a truly crave-worthy paleo-friendly soup.
To this day, a big steaming bowl of Paleo Egg Roll Soup is the ultimate cozy meal, transporting me right back to those chilly winter nights gathered around the table with my family. There’s just something so satisfying about the tender chicken, the savory broth, and the crunchy cabbage and carrots. It’s the perfect blend of comfort and nutrition – exactly what I crave when I need a hearty, healthy meal.
That’s why I’m so excited to share my go-to Paleo Egg Roll Soup recipe with you. This isn’t just any ordinary soup – it’s a labor of love that’s been perfected over the years. From the secret seasoning blend to the unique cooking method, every element comes together to create a soup that’s truly out of this world.
Why This Paleo Egg Roll Soup Recipe Will Become Your Go-To
The Secret Behind Perfect Paleo Egg Roll Soup
The key to this Paleo Egg Roll Soup is all in the details. First, we use high-quality bone broth as the base, which lends an incredibly rich, nourishing flavor. Then, we sauté the veggies in a blend of fragrant spices like garlic, ginger, and sesame oil. This infuses every bite with that classic egg roll taste. But the real secret weapon is the way we cook the chicken – we poach it gently in the broth until it’s meltingly tender. The result is a soup that’s bursting with flavor in every spoonful.
Essential Ingredients You’ll Need
- Bone broth: The foundation of the soup, providing a nourishing, savory base.
- Chicken: We use boneless, skinless chicken thighs for maximum flavor and tenderness.
- Cabbage: Thinly sliced green cabbage adds the perfect crunchy texture.
- Carrots: Julienned carrots add a pop of color and natural sweetness.
- Garlic and ginger: This dynamic duo lends the classic egg roll aroma and flavor.
- Sesame oil: Just a touch of toasted sesame oil brings everything together.
- Coconut aminos: A paleo-friendly alternative to soy sauce.
- Spices: A blend of ground ginger, white pepper, and salt seasons the soup to perfection.
Step-by-Step Paleo Egg Roll Soup Instructions
Preparing Your Paleo Egg Roll Soup
This Paleo Egg Roll Soup comes together quickly, in just about 30 minutes from start to finish. You’ll need a large pot or Dutch oven to accommodate all the ingredients. Let’s get started!
1- In your pot, bring the bone broth to a gentle simmer over medium heat. Add the chicken thighs and poach them for 12-15 minutes, until cooked through.
2- Remove the chicken from the broth and shred it into bite-sized pieces using two forks. Return the shredded chicken to the simmering broth.
3- Add the sliced cabbage, julienned carrots, minced garlic, and grated ginger to the pot. Let the veggies cook for 5-7 minutes, until slightly softened.
4- Stir in the coconut aminos, sesame oil, ground ginger, white pepper, and salt. Let the flavors meld for 2-3 minutes.
5- Ladle the Paleo Egg Roll Soup into bowls and garnish with extra sesame seeds or chopped green onions, if desired.
6- Serve hot and enjoy every last spoonful of this nourishing, flavor-packed soup!
Pro Tips for Success
The key to perfect Paleo Egg Roll Soup is all about technique. First, be sure not to overcook the chicken – you want it to stay juicy and tender. Gently poaching it in the broth is the way to go.
Also, pay close attention to the veggies. You want them to have a bit of bite, so don’t let them cook for too long. And be generous with the garlic, ginger, and spices – that’s where all the flavor comes from!
Finally, don’t be afraid to customize this recipe to suit your tastes. If you like things spicier, add a pinch of red pepper flakes. Or, try swapping in different veggies like bean sprouts or mushrooms. The possibilities are endless!
Serving and Storing Your Paleo Egg Roll Soup
Perfect Pairings for Paleo Egg Roll Soup
This Paleo Egg Roll Soup is a complete meal on its own, but you can always jazz it up with some delicious side dishes. A simple side salad or some steamed broccoli would be a great accompaniment. And don’t forget the importance of hydration – a refreshing glass of iced green tea or water with lemon is the perfect pairing.
This soup also makes a wonderful appetizer or starter course. Serve it up at your next dinner party or potluck for a tasty, nourishing option that’s sure to impress.
Storage and Make-Ahead Tips
Luckily, Paleo Egg Roll Soup is a breeze to make ahead and store. The flavors only improve with time, so feel free to double the recipe and enjoy it all week long.
Simply store the soup in an airtight container in the fridge for up to 5 days. When you’re ready to enjoy it, just reheat it on the stovetop or in the microwave until piping hot.
You can also freeze Paleo Egg Roll Soup for up to 3 months. Just let it thaw in the fridge overnight before reheating. This makes it a great meal prep option for busy weeks.
Variations and Dietary Adaptations for Paleo Egg Roll Soup
Creative Paleo Egg Roll Soup Variations
While this classic Paleo Egg Roll Soup recipe is hard to beat, there are plenty of ways to mix it up. Try swapping out the chicken for shrimp or pork for a different protein twist. You could also add some diced water chestnuts or bean sprouts for extra crunch.
In the warmer months, consider making a chilled version of the soup. Simply chill it thoroughly before serving, then garnish with fresh herbs and a drizzle of sesame oil. It’s a refreshing take that’s perfect for summer.
Making Paleo Egg Roll Soup Diet-Friendly
This Paleo Egg Roll Soup is already gluten-free, dairy-free, and Whole30-approved. But if you need to adapt it further, it’s easy to do.
For a low-carb or keto-friendly version, simply reduce or omit the carrots. You can also swap the cabbage for riced cauliflower or zucchini noodles.
And for a vegan or vegetarian option, just leave out the chicken and use vegetable broth instead of bone broth. You can even add some cooked tofu or tempeh for plant-based protein.
No matter how you make it, this Paleo Egg Roll Soup is sure to be a hit. It’s the perfect blend of comfort, nutrition, and crave-worthy flavor.
Frequently Asked Questions
Q: Can I use chicken breasts instead of thighs?
A: You can absolutely use chicken breasts in this Paleo Egg Roll Soup recipe. Just keep in mind that thighs tend to be more flavorful and tender when poached. Chicken breasts may dry out a bit more easily, so keep an eye on them and adjust the cooking time as needed.
Q: How long does the soup take to make?
A: This Paleo Egg Roll Soup comes together quickly, in just about 30 minutes from start to finish. The active prep time is only around 10-15 minutes, with the rest of the time devoted to simmering and letting the flavors meld.
Q: Can I make this soup ahead of time?
A: Yes, Paleo Egg Roll Soup is a great make-ahead option! The flavors actually improve over time, so you can easily prepare a big batch and enjoy it throughout the week. Just store it in an airtight container in the fridge for up to 5 days, or in the freezer for up to 3 months.
Q: How many servings does this recipe make?
A: This Paleo Egg Roll Soup recipe makes 4-6 servings, depending on the portion size. It’s a very hearty and satisfying soup, so a single bowl can easily make a full meal. Feel free to scale the recipe up or down to suit your needs.
Q: What if the soup turns out too salty?
A: If your Paleo Egg Roll Soup ends up tasting too salty, there are a few easy fixes. First, try adding a bit more bone broth or water to dilute the flavor. You can also stir in some fresh lemon juice or vinegar to help balance the saltiness. And if all else fails, just add a bit more shredded cabbage or other veggies to mellow out the seasoning.
Paleo Egg Roll Soup
- Total Time: 25
- Yield: 4
Description
Paleo Egg Roll Soup is a delicious and healthy twist on classic egg roll flavors. This quick and easy soup features tender chicken, crunchy vegetables, and a savory broth, making it a comforting and nutritious meal.
Ingredients
– 1 lb boneless, skinless chicken thighs, diced
– 1 tablespoon avocado oil
– 3 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– 4 cups low-sodium chicken broth
– 2 cups shredded cabbage
– 1 cup shredded carrots
– 3 green onions, thinly sliced
– 2 tablespoons coconut aminos
– 1 teaspoon sesame oil
– Salt and pepper to taste
Instructions
1. – In a large pot, heat the avocado oil over medium heat.
2. – Add the diced chicken and sauté until lightly browned, about 5 minutes.
3. – Add the garlic and ginger and sauté for 1 minute, until fragrant.
4. – Pour in the chicken broth and bring to a simmer.
5. – Add the shredded cabbage and carrots, and cook for 5-7 minutes, until the vegetables are tender.
6. – Stir in the coconut aminos and sesame oil.
7. – Season with salt and pepper to taste.
8. – Ladle the soup into bowls and top with sliced green onions.
Notes
This soup can be made in advance and stored in the refrigerator for up to 4 days. It can also be frozen for up to 3 months.
- Prep Time: 10
- Cook Time: 15
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Conclusion
There you have it – my go-to recipe for the most delicious, nourishing Paleo Egg Roll Soup. This is the kind of meal that will have you coming back for seconds (and thirds!) thanks to its irresistible flavors and satisfying texture.
I hope you’ll give this recipe a try and experience the magic of Paleo Egg Roll Soup for yourself. It’s the ultimate comfort food that’s secretly packed with goodness. Let me know how it turns out for you in the comments below! And be sure to share this recipe with your friends and family so they can enjoy it too.
