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 & 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 about 5 minutes, stirring occasionally, until the chicken is fully cooked and no longer pink.
- Add the veggies: Drizzle the olive oil into the pot and heat it through. Add the shredded green cabbage, chopped onion, shredded carrots, minced garlic, and fresh ginger. Stir continuously and cook for approximately 10 minutes until the cabbage softens and the vegetables are fragrant.
- Add broth and simmer: Pour in the chicken broth and stir to combine. Season the soup with salt and toasted sesame oil. Reduce the heat to low and let it simmer gently for 20 minutes, allowing the flavors to meld and the cabbage to become tender.
- Garnish and serve: Ladle the soup into bowls and garnish with chopped green onions. Serve alongside Sriracha sauce and soy sauce, adding additional toasted sesame oil if desired for extra flavor.
Notes
- For a vegetarian alternative, substitute ground chicken with tofu or tempeh and use vegetable broth instead of chicken broth.
- You can adjust the seasoning by adding more or less salt and sesame oil to suit your taste preferences.
- Serve with steamed rice or crusty bread for a more filling meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian American
