I came up with this idea after BBQing too much chicken in my backyard smoker to eat. I have made this soup many times – it works with all chickens (marinated, rubbed, etc) and all smokes (mesquite provides big flavor in this soup, it’s mellowed out by the fresh lime juice and fresh basil, however it’s fantastic with apple or cherry smokes). The soup has an “asian flair” with BBQ flavor and a spicy finish. It can be made as spicy or as tame as you like, I prefer it on the spicy side. My BBQ is dry rubbed with a paprika based rub, and this flavor adds nicely to the soup. This soup can be made in around 10 minutes. It is very fast, freezes well, and has lots of flavor.