Ingredients
Protein
- 1 pound ground chicken
Vegetables
- 1 large onion, chopped
- 1 small green cabbage, shredded
- 1 medium carrot, shredded
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 2 green onions, chopped (for garnish)
Liquids and Oils
- 2 tablespoons olive oil
- 6 cups chicken broth (low sodium or no sodium added)
- 1 teaspoon toasted sesame oil
Seasonings
- ½ teaspoon salt
Instructions
- Cook the chicken: Add the ground chicken to a large Dutch oven or soup pot and cook over medium heat for 5 minutes or until the chicken is no longer pink, breaking it apart as it cooks to ensure even cooking.
- Add the veggies: Add the olive oil to the pot and heat it. Then add the shredded green cabbage, chopped onion, shredded carrot, minced garlic, and fresh minced ginger. Stir everything together and cook for about 10 minutes until the cabbage softens and the vegetables are fragrant.
- Add broth and simmer: Pour in the chicken broth and season the soup with ½ teaspoon salt and 1 teaspoon toasted sesame oil. Stir to combine, bring to a simmer, then let it cook gently for 20 minutes until the cabbage is completely softened and the flavors meld.
- Garnish and serve: Ladle the soup into bowls and garnish with chopped green onions. Serve alongside Sriracha sauce, soy sauce, and additional toasted sesame oil if desired for extra flavor and heat.
Notes
- For a spicier kick, add Sriracha or your favorite hot sauce when serving.
- Use low sodium chicken broth to control the saltiness of the soup.
- To make it gluten-free, ensure soy sauce is gluten-free or omit.
- Leftovers keep well refrigerated for up to 3 days and taste even better the next day.
- Ground turkey or pork can be substituted for ground chicken if preferred.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-American
- Diet: Low Fat
