Description
This hearty Chicken Vegetable Soup is packed with tender chicken, nutritious vegetables, and flavorful seasonings, simmered together for the perfect comforting meal. It’s easy to make on the stovetop or in a slow cooker and is freezer-friendly for make-ahead meals.
Ingredients
Units
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For the Soup
- 1–2 tablespoons olive oil
- 1 1/4 lbs. chicken (breast or thighs, boneless/skinless recommended, see notes)
- Salt and pepper, to taste
- 2 tablespoons butter
- 1 small yellow onion, diced
- 3/4 cup carrots, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 1 teaspoon hot sauce (such as Frank’s Hot Sauce)
- 1 teaspoon Worcestershire sauce
- 7 cups chicken broth
- 1 1/2 cups frozen mixed vegetables (corn/green beans)
Seasonings
- 1 teaspoon dried parsley
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon mustard powder
- 1/4 teaspoon pepper
Instructions
- Prepare and Sear the Chicken: Pat the chicken dry and season both sides with salt and pepper. Heat olive oil in a 4.5-quart soup pot over medium-high heat. Add the chicken and sear each side for about 3 minutes until a golden crust forms. The chicken does not need to be cooked through yet, as it will finish cooking in the soup. Remove the chicken from the pot and let rest for 10 minutes, then dice or shred it.
- Sauté the Vegetables: Melt butter in the same pot over medium heat. Use a silicone spatula to scrape up any browned bits (fond) from the bottom, incorporating them into the butter for extra flavor. Add the diced onions, carrots, and celery. Cook for about 5 minutes until the vegetables begin to soften.
- Add Aromatics and Seasonings: Add the minced garlic, hot sauce, Worcestershire sauce, and all the seasonings (parsley, basil, oregano, mustard powder, pepper). Stir well to combine and cook for about 1 minute until fragrant.
- Add Broth and Simmer: Pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Add the diced or shredded chicken (along with any juices from the plate) back into the pot. Simmer, uncovered, for 15 minutes to allow the flavors to meld and the chicken to finish cooking.
- Add Frozen Vegetables: Stir in the frozen mixed vegetables. Partially cover the pot and simmer for an additional 10-15 minutes, until the vegetables are tender.
- Serve: Taste and adjust seasoning if needed. Serve the soup hot, optionally topped with Parmesan cheese or with your favorite bread for dipping.
Notes
- Crock Pot Method: Add all ingredients (chicken can be diced and uncooked) directly to the slow cooker. Cook on high for 3-4 hours or low for 7-8 hours. For best flavor, sear the chicken first on the stovetop.
- Chicken Options: Both chicken breasts and thighs work well. Bone-in chicken adds more flavor if preferred. You can also use leftover or rotisserie chicken (about 3 cups), skipping the searing step.
- Flavor Boost: Enhance the soup’s flavor by adding a Parmesan rind while simmering, or sprinkle Parmesan cheese when serving.
- Additional Add-ins: Add cooked rice, pasta, tortellini, or more vegetables to the soup as desired for variety.
- Serving Suggestions: Serve with ranch oyster crackers or crusty bread for dipping.
- Creamy Version: For a creamy chicken vegetable soup, add a splash of cream or make a roux to stir in.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Soup freezes extremely well.
- Spice Level: The hot sauce doesn’t make the soup spicy—it’s used to enhance the overall flavor.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 210
- Sugar: 4g
- Sodium: 850mg
- Fat: 9g
- Saturated Fat: 2.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 60mg
