Sweet, savory and spicy soup that takes after the traditional favorite Chinese-American dish. Lighter than take-out and so easy to make right in your crockpot.
Our family loves Chinese so I’ve set out to recreate a few of our favorites. My husband calls this “stir fry in a soup.” The best part: serve the leftovers over rice the next day!
General Tso’s Chicken Soup
Sweet, savory and spicy soup that takes after the traditional favorite Chinese-American dish. Lighter than take-out and so easy to make right in your crockpot.
Equipment
- Crockpot
Ingredients
- 2 cups tomato juice
- 1/3 cup cherry pickles, diced
- 1/3 cup soy sauce
- 3 tbsp hoisin sauce
- 1 tbsp sesame oil
- 1 tbsp fish sauce
- 1-2 tsp sriracha sauce
- 1 tbsp minced garlic
- 3 cups cooked chicken, diced
- 1 onion, chopped
- 1 head chopped broccoli
- 1 cup matchstick carrots
- green onions and sesame seeds, garnish
Instructions
- In the base of a crockpot, combine the first 8 ingredients. Stir in the chicken and vegetables. Cook on low for 2 hours, until vegetables are tender.
- Store leftovers in the refrigerator in an airtight container. Reheat leftovers with extra tomato juice OR serve over rice.
