Thank you, I appreciate it! Love the idea of a soup challenge. And thanks for mentioning the cauliflower rice – I’m going to try it with that to keep my numbers happy(ier). Lol.

I had to comment to let you know this was one of the best soups we have ever had!. We did a soup challenge last year and made 39 different soups. We picked our top three favorites, but if I had discovered this soup last year, it would have bumped one of the others out to be in the top three! Sweet and spicy, but not too much. I used breasts instead of thighs, we like them better and used cauliflower rice instead of white rice, but otherwise, mad as written. Thank you for coming up with this delicious soup!

I can’t say for sure, but you can always give it a try! I think even if ends up differently than intended, it’ll probably still be good!

The chicken is not pan-fried to a deep crispiness, so I don’t have a problem adding it to a batch that will sit in the fridge for a bit. But, do hold off adding the rice, or it will absorb all of the broth in the soup.

@Karen – SoupAddict, Thank you and one more question if not eating the soup for a couple of days should you wait to also add the Chicken to keep it crispy?

Thanks!

Yes! Frozen is great. I would give it a little thaw first, so that the cold temps from the broccoli don’t shock the soup (which won’t hurt anything; it’ll just set back the cooking time). Maybe soak the bag in hot water for a bit, or rinse the broccoli in warm water?

I don’t think that would really work. I’m all for using rotisserie chicken in many chicken soup recipes, but part of what makes it General Tso is the way the chicken is cooked. I wouldn’t want to twice-cook the rotisserie chicken to coat it with the marinade because that will overcook the chicken and make it dry and chewy.