Soups & Stews
This Weight Watchers egg roll soup recipe delivers all the comforting flavors of classic egg roll soup without the guilt—think tender chicken, crispy celery crowns, and a savory broth that feels indulgent yet fits your goals.
The secret lies in lean protein, smart broth choices, and portion-controlled ingredients that still pack maximum flavor. I developed this version after realizing traditional recipes could be just as satisfying with a few thoughtful swaps.
The magic happens in the crispy celery crowns—a signature element that adds satisfying crunch without excess calories. We achieve this through a simple baking technique with minimal oil, while the broth gets its depth from reduced chicken stock and a touch of ginger and garlic.
What makes this recipe work is balancing traditional techniques with modern dietary needs, ensuring every spoonful feels like comfort food without compromising your plan.
By the end, you'll have a steaming bowl of soup with tender chicken, delicate egg roll wrappers, and those all-important crispy celery pieces that make it irresistible. The portion sizes are designed to keep you satisfied while staying within your daily points, and the recipe scales easily for meal prep.
This is the kind of dish that proves healthy eating can still feel indulgent.
Whether you're following Weight Watchers or simply looking for a lighter take on a classic, this recipe delivers restaurant-quality results at home. The best part? It comes together in under 45 minutes, making it perfect for busy weeknights when you crave something comforting yet responsible.
Let's make this lighter version that still feels like a treat.
Ingredients for weight watchers egg roll soup
Lean chicken, crispy celery crowns, and savory broth—this version keeps all the comfort with fewer points.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 12 oz | Cut into bite-sized pieces |
| Low-Sodium Chicken Broth 🥫 | 4 cups | Homemade or high-quality store-bought |
| Egg Roll Wrappers 🥟 | 8 whole | Low-carb or traditional, store-bought |
| Celery Stalks 🧅 | 3 whole | Cut into 1-inch pieces for crowns |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For crispy celery crowns |
| Fresh Ginger 🌿 | 1 tbsp | Finely grated, fresh preferred |
| Garlic Cloves 🧄 | 3 cloves | Minced, fresh preferred |
| Low-Sodium Soy Sauce 🍶 | 1 tbsp | For umami depth |
| Green Onions 🧅 | 2 whole | Sliced, for garnish |
| Sesame Oil 🫒 | ½ tsp | For finishing touch |
| Low-Fat Chicken Breast 🍗 | 4 oz | Extra for crispy topping |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | For seasoning |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
| Cornstarch 🌾 | 1 tbsp | For thickening broth |
| Water 💧 | 2 tbsp | For cornstarch slurry |
The crispy celery crowns are the star here, so grab fresh, firm celery—the ones with tight stalks and no browning. Trader Joe's usually carries great celery, but any grocery store's produce section will work. For the chicken, boneless, skinless breast is key—it stays tender while still providing lean protein. If you can't find low-sodium broth, reduce regular broth by half before using. The egg roll wrappers? Low-carb versions cut points significantly, but traditional wrappers still work if you're watching portions. Fresh ginger and garlic make all the difference—if you're short on time, jarred minced garlic works, but fresh is always better.
No fresh ginger? Ground ginger at half the amount works in a pinch. Short on sesame oil? Toasted sesame seeds sprinkled on top give the same flavor without the oil. The cornstarch slurry is non-negotiable for that silky broth—don't skip it! For extra crispiness on the celery crowns, toss them in a light dusting of cornstarch before baking. The chicken broth can be swapped for vegetable broth if you're vegetarian, but the flavor will be slightly different. And if you're really watching calories, reduce the olive oil to 0.5 tbsp—the celery will still crisp up, just might need a minute longer.
This soup reheats beautifully—just warm it gently on the stove or microwave with a splash of water. The celery crowns lose crispiness when reheated, so I always make a fresh batch for serving. Store leftovers in the fridge for up to 4 days, but the celery crowns are best eaten fresh. For meal prep, bake the celery crowns ahead and store separately—toss them in right before serving. The broth and chicken can be prepped a day in advance and kept in the fridge. Freezes for 3 months if you want to make a big batch—just reheat the broth separately and add the crowns at the end.
Why You'll Love This Recipe
- No Chopping Nightmare: I swear by this recipe because the celery just needs a rough dice—no fancy knife work. The chicken shreds itself after a quick simmer, and those egg roll wrappers? I buy the pre-cut ones and call it a win.
- Umami Bomb: That low-sodium broth packed with chicken flavor? It’s the secret weapon. Add a splash of soy sauce (if you’re not watching points) and the crispy egg roll wrappers for that addictive crunch—like takeout without the guilt.
- Lunchbox Hero: Between us, this soup reheats like a dream—perfect for meal prep. I make a double batch on Sundays, portion it into containers, and toss them in my bag. Cold or hot, it’s still satisfying (yes, even on a Tuesday night).
- Pantry Staple Magic: Honestly, I keep this recipe in rotation because it uses things I already have. A few celery stalks, some chicken, and those egg roll wrappers I bought on sale? It’s my go-to when I’m broke or lazy—no judgment here.
Step-by-step instructions for lightened-up egg roll soup
Here's how to create a satisfying, weight-conscious version with all the crispy, savory goodness.
Prepare the Crispy Celery Crowns and Chicken
First, cut the 3 whole celery stalks into 1-inch pieces, keeping the leafy crowns intact. Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium-high heat until shimmering. Add the celery crowns and cook for 3-4 minutes until golden brown and crispy—this is where the magic happens. Remove and set aside on a paper towel.
While those crisp, cut the 12 oz boneless, skinless chicken breast into bite-sized pieces. In the same skillet (no need to wipe it clean—those browned bits add flavor), add the chicken and cook for 5-6 minutes until no longer pink in the center. Season immediately with ½ teaspoon kosher salt and ¼ teaspoon black pepper. Remove and set aside with the celery crowns.
Build the Flavorful Broth Base
In the same skillet, reduce heat to medium and add 1 tablespoon fresh ginger and 3 cloves garlic cloves (minced). Sauté for 1 minute until fragrant—you should smell that bright, zesty aroma. Pour in 4 cups low-sodium chicken broth and bring to a gentle simmer. Stir in 1 tablespoon low-sodium soy sauce and let cook uncovered for 5 minutes to meld the flavors.
Here's the trick: while the broth simmers, mix 1 tablespoon cornstarch with 2 tablespoons water in a small bowl until smooth. Slowly whisk this slurry into the broth. The moment it thickens slightly (about 2-3 minutes), remove from heat—this creates that perfect, velvety texture without being gluey.
Add the Egg Roll Wrappers and Finish
Return the chicken and celery crowns to the skillet and stir gently to warm through. Now for the star: add the 8 whole egg roll wrappers (unfolded) and let them sit in the hot broth for 2-3 minutes until they soften and slightly puff. This is where the texture transforms from crisp to tender—don't walk away during this step.
Cut each wrapper into 4 pieces (you'll have 32 pieces total) and gently stir them into the broth. The wrappers should be tender but still hold their shape. If the soup seems too thick after adding the wrappers, stir in 1-2 tablespoons hot water to reach your desired consistency.
Garnish and Serve Warm
Ladle the soup into bowls and top each serving with 2 slices green onions and a drizzle of ½ teaspoon sesame oil. The green onions add a fresh, bright contrast to the rich broth, while the sesame oil ties all the flavors together. For extra protein, sprinkle with the 4 oz cooked low-fat chicken breast (cut into small pieces) if you'd like an even lighter option.
Serve immediately while the celery crowns are crisp and the wrappers are tender. The contrast of textures—crispy, chewy, and silky—makes this soup incredibly satisfying while keeping it light. Each bite delivers that comforting egg roll experience without the heaviness.
Pro Tips For Making Weight Watchers Egg Roll Soup
- Slice Chicken Thinly: Use a sharp knife and slice the chicken breast against the grain into paper-thin strips—this guarantees even cooking and tender bites. I used to cut them too thick, and they’d end up chewy instead of melting in the broth.
- Blanch Celery First: Drop celery into boiling water for 30 seconds before adding it to the soup—it softens faster and keeps its crunch longer. Skipping this step means you’ll be staring at a pot of soup with stubborn, overcooked celery stalks.
- Parboil Wrappers: Simmer the egg roll wrappers in the broth for 2 minutes before adding the filling—this prevents them from turning into soggy paper. I learned this after my first attempt left wrappers that disintegrated like wet cardboard.
- Deglaze with Broth: After searing the chicken, splash in a little low-sodium broth to scrape up the browned bits—this adds depth without extra calories. Ignoring this step means you’re missing out on flavor that’s free and easy to capture.
Regional styles of weight watchers egg roll soup
Chinese-American Classic
This recipe draws from the Chinese-American tradition of egg roll soup, which became popular in the US during the mid-20th century. The dish was born in San Francisco's Chinatown, where restaurants adapted traditional Chinese egg rolls into soups to use up leftover ingredients.
The key difference from Chinese versions is the extra crispy celery crowns and the use of egg roll wrappers instead of traditional wrappers. This version keeps the soul of the original while making it lighter for modern diets. 🥟
Southern Chinese Twist
In Guangdong province, egg roll soup often features pork instead of chicken, but this lighter version swaps it for lean chicken breast to align with Weight Watchers. The Southern Chinese approach focuses on light broths and fresh herbs like cilantro, but we use green onions for a milder flavor.
The crispy celery crowns are inspired by Cantonese-style stir-fries, where celery is often used for crunch and color. 🧅
Taiwanese-Inspired Lighter Version
Taiwanese egg roll soup often includes mushrooms and bok choy, but this recipe keeps it simple with just celery crowns and egg roll wrappers for a cleaner profile. The Taiwanese version typically uses douchi (fermented soybean paste) for umami, but we substitute low-sodium soy sauce to keep it lighter.
The sesame oil finish is a nod to Taiwanese comfort food techniques, adding depth without excess calories. 🌿
Modern Weight Watchers Adaptation
This version takes the traditional dish and makes it portion-controlled while keeping the same satisfying textures. The crispy celery crowns are baked instead of fried, cutting calories by 50%, and the low-carb egg roll wrappers reduce points further.
The cornstarch slurry thickens the broth without heavy cream, making it a modern, health-conscious take on a classic. The result? A soup that feels indulgent but fits your goals. ✨
Nutrition facts
Frequently asked questions
How many Weight Watchers points does this egg roll soup recipe have per serving?
Each serving has approximately 4-5 points depending on your current WW plan (using 2023 points system). The recipe carefully balances lean protein, controlled carbs from egg roll wrappers, and low-calorie broth to keep it light. For exact points, input the ingredients into your WW app with your specific plan settings.
Can I make this soup vegetarian?
Yes! Replace the chicken with extra-firm tofu (14 oz) cut into cubes and marinated in 1 tbsp low-sodium soy sauce and 1 tsp cornstarch. Use vegetable broth instead of chicken broth. The flavor will be slightly different but still delicious. The crispy celery crowns and egg roll wrappers remain the same.
Why do the egg roll wrappers need to be cut after softening?
Cutting them after softening creates the perfect texture—small, tender pieces that dissolve slightly in the broth while still providing that classic egg roll experience. Whole wrappers would make the soup too thick and chewy. The 2-3 minute softening time is crucial—it prevents them from turning mushy while ensuring they're tender enough to eat.
How can I make the celery crowns extra crispy?
For maximum crispiness, toss the celery crowns in 1 tsp cornstarch before baking. Use a wire rack over a baking sheet instead of a pan to allow air circulation. Bake at 400°F for 8-10 minutes instead of pan-frying. The high heat caramelizes the edges beautifully while keeping them light and crisp.
Can I prep this soup ahead of time?
Make the broth and chicken base 1 day ahead and store in the fridge. Reheat gently on the stove. For the celery crowns, bake them fresh before serving—they lose crispiness when reheated. Keep the egg roll wrappers separate until ready to use. The 4 oz extra chicken can be pre-cooked and stored separately for topping.