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General Tso's Chicken Soup 1

General Tso's Chicken Soup

This General Tso's Chicken Soup transforms the beloved Chinese-American classic into a soul-warming bowl that bridges tradition and innovation. Combining the signature sweet-spicy flavor profile of General Tso's with the nourishing qualities of homemade soup, this recipe offers a unique twist that's perfect for winter gatherings or evening rituals of self-care.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Main Course, Soup
Cuisine Chinese-American, Fusion
Servings 4 servings
Calories 285 kcal

Equipment

  • Dutch Oven or Large Soup Pot
  • Mixing Bowl

Ingredients
  

For the soup base

  • 2 tablespoons sesame oil
  • 1 pound boneless, skinless chicken thighs cut into 1-inch pieces
  • 1 tablespoon fresh ginger minced
  • 4 cloves garlic finely minced
  • 6 cups chicken broth homemade preferred
  • 2 cups water
  • 1 cup dried shiitake mushrooms rehydrated and sliced
  • 2 carrots julienned
  • 1 red bell pepper diced
  • 4 green onions sliced (white and green parts separated)

For the General Tso's sauce

  • 3 tablespoons hoisin sauce
  • 2 tablespoons rice vinegar
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons brown sugar or maple syrup
  • 1-2 tablespoons chili paste adjust to desired heat level
  • 1 tablespoon cornstarch mixed with 2 tablespoons water

For serving

  • 2 cups cooked rice or rice noodles
  • fresh cilantro leaves
  • toasted sesame seeds
  • lime wedges

Instructions
 

  • Heat 1 tablespoon of sesame oil in a large Dutch oven or soup pot over medium-high heat. Add the chicken pieces and cook until golden brown on all sides, about 5-6 minutes. The chicken doesn't need to be fully cooked through at this stage. Transfer to a plate and set aside.
  • Add the remaining tablespoon of sesame oil to the same pot. Add the white parts of the green onions, ginger, and garlic. Sauté for 2 minutes until fragrant, stirring constantly to prevent burning.
  • Pour in the chicken broth and water, scraping the bottom of the pot to release any browned bits. Add the rehydrated mushrooms, carrots, and bell pepper. Bring to a gentle boil, then reduce heat and simmer for 15 minutes.
  • While the soup simmers, whisk together the hoisin sauce, rice vinegar, soy sauce, brown sugar, and chili paste in a small bowl.
  • Return the chicken to the pot and simmer for another 5 minutes until fully cooked. Stir in the General Tso's sauce mixture and bring to a gentle boil.
  • Add the cornstarch slurry, stirring constantly until the soup slightly thickens, about 2 minutes.
  • Turn off the heat and stir in the green parts of the green onions. Taste and adjust seasonings as needed.
  • Serve over rice or rice noodles. Garnish with fresh cilantro, a sprinkle of sesame seeds, and a squeeze of lime.

Notes

For a vegetarian version, replace chicken with extra-firm tofu or tempeh and use vegetable broth.
For gluten-free preparation, use tamari instead of soy sauce and ensure your hoisin sauce is gluten-free.
The soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Calories: 285kcalCarbohydrates: 18gProtein: 24gFat: 12gSodium: 890mgFiber: 3gSugar: 8g
Keyword General Tso's Chicken, Soup, Chinese-American, Spicy Soup, Winter Soup
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