Name: Paleo Egg Roll Soup (Whole30, AIP) Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 lb ground chicken; Salt and pepper, to taste; 1 small yellow onion, diced; 3 cloves garlic, minced; 1 small thumb ginger, peeled and grated; 1 cup carrots, shredded; 1 green cabbage, sliced into strips; 2 tbsp green onion, chopped (for garnish); 2 tbsp coconut oil; 6 cups chicken broth; 2 tbsp coconut aminos; 1 tbsp rice vinegar (sub lime juice for AIP); Optional: Sriracha to taste (omit for AIP)

I absolutely love sharing this Paleo Egg Roll Soup (Whole30, AIP) Recipe with friends because it brings all the cozy, comforting flavors of a classic egg roll into a warm, nourishing bowl that feels like a big, healthy hug. It’s one of those dishes that tastes indulgent without any guilt, thanks to its clean ingredients and vibrant veggies. I always find it deeply satisfying on chilly days or whenever I crave something hearty but still light. It’s become my go-to when I want something quick, wholesome, and utterly delicious.

Why You'll Love This Paleo Egg Roll Soup (Whole30, AIP) Recipe

What really gets me about this soup is its incredible flavor profile. It has that perfect balance of savory ground chicken, the subtle sweetness of cooked cabbage and carrots, and the zing from fresh ginger and garlic. Plus, the coconut aminos add a lovely depth that reminds me of soy sauce but keeps everything paleo-friendly and Whole30-compliant. It’s like enjoying an egg roll but in soup form, which feels so comforting and satisfying without the extra carbs or frying.

I also love how easy this recipe is to prepare. It’s straightforward—just browning the chicken, sautéing some aromatics, then simmering everything together until the veggies are tender. There’s minimal fuss, yet the result tastes like you spent hours in the kitchen. This makes it perfect for busy weeknights or when you want to impress guests with something nourishing but fuss-free. I always appreciate a recipe that can fit effortlessly into my routine.

Another reason I recommend this Paleo Egg Roll Soup (Whole30, AIP) Recipe is how versatile it is. I’ve served it for family dinners, cozy weekend lunches, and even at casual gatherings. It’s a crowd-pleaser that suits various diets, from Whole30 fans to anyone avoiding gluten or dairy. The fresh green onion on top adds a bright finish that makes the soup feel special every time.

Ingredients You'll Need

A white round pot filled with cooked ground meat that is light brown and crumbly in texture. A green spatula with a wooden handle rests inside the pot touching the meat, positioned slightly to the right. The pot sits on a white marbled surface, and there are small bits of meat scattered near the edge of the pot. The background and surface look clean and bright. photo taken with an iphone --ar 4:5 --v 7

To make this soup incredible, I keep the ingredients simple but powerful, each bringing something special to the bowl—texture, flavor, or vibrant color. These essentials work together to give the soup its signature warmth and satisfaction.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Ground chicken: I love using ground chicken here for its mild flavor and lean protein, which keeps the soup light but filling.
Coconut oil: This adds a subtle richness and helps sauté the veggies with a delicious hint of tropical flavor.
Yellow onion, garlic, and ginger: These aromatics build the soup’s signature fragrant, savory base that I find absolutely irresistible.
Carrots and cabbage: They bring delightful sweetness, crunch, and texture that mimic those classic egg roll ingredients perfectly.
Chicken broth: The heart of the soup, it adds warmth and depth, pulling all the flavors together beautifully.
Coconut aminos and rice vinegar: Essential for that tangy, slightly umami flavor that elevates the soup while keeping it compliant with Whole30 and AIP.
Green onion: I sprinkle these on top at the end for a fresh, bright pop of color and mild onion flavor.
Optional Sriracha: For those who love a little heat, just a dash adds a nice kick, though I leave it out for AIP friends.

Directions

Step 1: In a large pot over medium heat, I start by browning the ground chicken, seasoning it lightly with salt and pepper as it cooks. Once it’s cooked through, I set it aside and drain off any excess fat. This step locks in great flavor while keeping the soup clean and light.

Step 2: Next, I melt the coconut oil in the same pot, then add diced onion, minced garlic, and freshly grated ginger. I sauté these for about 4 minutes until they soften and fill my kitchen with that amazing aroma. It’s such a crucial flavor base that I never skip.

Step 3: I then toss in shredded carrots and cook them for a few more minutes until they just start to soften, before adding the sliced green cabbage. I stir the cabbage gently for a few minutes to let it wilt slightly, which maintains a lovely texture in the soup.

Step 4: It’s time to bring it all together! I pour in the chicken broth, add back the browned ground chicken, and stir in the coconut aminos. I bring the soup to a boil, then reduce the heat and let it simmer gently for about 20 to 25 minutes until the cabbage is nicely wilted and tender.

Step 5: Just before serving, I stir in the rice vinegar for a fresh pop of acidity that brightens every spoonful. I taste and adjust seasoning as needed, then ladle the soup into bowls, topping each with chopped green onions and a drizzle of Sriracha if I want a spicy touch.

Servings and Timing

This Paleo Egg Roll Soup (Whole30, AIP) Recipe makes about 5 generous servings, perfect for family dinners or leftovers the next day. Prep time is roughly 10 minutes since most ingredients require just chopping and shredding. The cook time clocks in around 30 minutes, giving you a total time commitment of about 40 minutes from start to finish. There’s no resting time needed, so you can dive right in as soon as it’s ready!

How to Serve This Paleo Egg Roll Soup (Whole30, AIP) Recipe

A white bowl filled with clear broth soup showing soft, light green cabbage pieces, thin orange carrot strips, small chunks of cooked light brown ground meat, and thinly sliced bright green chili peppers floating on top. The bowl sits on a white marbled surface with fresh green onions next to it and a gold and white spoon in the background. The soup looks warm and inviting with a mix of smooth and chunky textures. photo taken with an iphone --ar 4:5 --v 7

I love serving this soup piping hot, which really showcases its comforting qualities. For a full meal, I often pair it with a crisp salad or some steamed vegetables to keep things light and fresh. If you’re looking for a heartier side, roasted sweet potatoes or cauliflower rice go beautifully to complement the savory notes in the soup without overpowering it.

When it comes to presentation, a sprinkle of fresh chopped green onions or even some finely sliced fresh herbs like cilantro or parsley adds a lovely burst of color that makes the soup feel restaurant-worthy. If you want to dress it up, tiny drizzle lines of coconut aminos or a swirl of avocado oil on top create a beautiful finish.

For drinks, I usually reach for something refreshing yet simple—think sparkling water with a wedge of lime or a light herbal tea. If you prefer a cocktail, a crisp white wine such as Sauvignon Blanc pairs wonderfully, balancing the ginger notes and acidity. This dish is ideal for cozy weeknight dinners but also fits right into casual entertaining or holiday meals where a warm, nourishing soup is welcome on the table.

Variations

I enjoy experimenting with this Paleo Egg Roll Soup (Whole30, AIP) Recipe by swapping out the ground chicken for ground turkey or pork, which gives subtle differences in flavor and richness. For those who want a plant-based twist, I’ve tried using sautéed mushrooms or lentils—though that shifts it from strict paleo, it still tastes delightful and packs protein.

For dietary modifications, this soup is naturally gluten-free, dairy-free, and AIP-compliant if you swap the rice vinegar for lime juice and skip the optional Sriracha. If you want to add a bit of crunch, I sometimes serve it with crispy baked plantain chips on the side for dipping instead of traditional egg rolls.

Flavor-wise, adding a splash of fish sauce can deepen the umami if you’re not concerned about Whole30. Alternatively, stirring in some fresh herbs like Thai basil or mint just before serving creates a vibrant twist. For a quicker method, you could try cooking everything in an Instant Pot, using the sauté function then pressure cooking for 5 minutes to soften the cabbage perfectly in a fraction of the time.

Storage and Reheating

Storing Leftovers

I store any leftover soup in airtight glass containers to keep the flavors fresh. It will stay good in the fridge for about 3 to 4 days. Because this soup is broth-based with tender veggies and meat, it reheats super well without losing its great texture or taste.

Freezing

This soup freezes wonderfully, which makes it perfect for meal prep. I let the soup cool completely before transferring it to freezer-safe containers or heavy-duty freezer bags. It keeps well for up to 3 months frozen. When you’re ready to enjoy, thaw overnight in the fridge for best results.

Reheating

To reheat, I prefer warming the soup gently on the stovetop over medium-low heat. This helps the flavors meld back together while avoiding overcooking the veggies. Microwaving works too, just stir occasionally to heat evenly. I avoid boiling it again vigorously since that can make the cabbage mushy. Adding a squeeze of fresh lime juice or a sprinkle of green onions after reheating revitalizes the dish beautifully.

FAQs

Can I use ground beef instead of ground chicken?

Absolutely! Ground beef will give the soup a richer flavor and a bit more fat, which some might prefer. Just brown it the same way and drain excess fat if it’s too much. It’s a great option if you want a deeper, heartier taste.

Is this recipe suitable for the Autoimmune Protocol (AIP)?

Yes, with a couple of simple substitutions! Replace the rice vinegar with fresh lime juice and omit the Sriracha to keep it AIP-compliant. All other ingredients are perfectly aligned with both Paleo and AIP guidelines. It’s a fantastic nourishing option for those healing.

Can I make this soup in advance and reheat it later?

Definitely. In fact, I think it tastes even better the next day after the flavors meld overnight. Just store it in the refrigerator and reheat gently on the stove or in the microwave before serving. It’s perfect for meal prep or busy nights.

What can I serve with this soup to make it a complete meal?

I like to serve it with a fresh green salad, or some roasted veggies for extra nutrition and color. For extra carbs (if your diet allows), a side of cauliflower rice or even mashed sweet potatoes are wonderful complements that soak up the broth deliciously.

How spicy is the soup with the optional Sriracha?

The Sriracha adds just a gentle, pleasant heat that livens up the broth nicely. You can adjust the amount to your preferred spice level or skip it altogether if you want a mild soup. It’s a flexible addition that I recommend for those who enjoy a little extra kick.

Conclusion

I hope you’re as excited to make this Paleo Egg Roll Soup (Whole30, AIP) Recipe as I am to share it with you. It’s a heartwarming, nourishing bowl of goodness that brings the flavors of a classic egg roll to a wholesome, comforting soup format. Whether you’re new to paleo or a longtime fan, this recipe is sure to become a favorite that you’ll return to again and again. Give it a try and enjoy every cozy, delicious spoonful!