Chicken Vegetable Soup
Delicious Chicken Vegetable Soup featuring chicken, vegetables, and seasonings. A hearty option perfect for any meal.
Equipment
- 4.5-quart soup pot
Ingredients
Soup
- 1-2 tablespoons olive oil
- 1.25 lbs chicken see notes
- Salt
- Pepper
- 2 tablespoons butter
- 1 small yellow onion diced
- 0.75 cup carrots diced
- 2 ribs celery diced
- 3 cloves garlic minced
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- 7 cups chicken broth
- 1.5 cups frozen mixed vegetables (corn/green beans)
Seasonings
- 1 teaspoon dried parsley
- 0.5 teaspoon dried basil
- 0.5 teaspoon oregano
- 0.5 teaspoon mustard powder
- 0.25 teaspoon pepper
Instructions
Main Instructions
- Pat chicken dry and season with salt/pepper. Heat olive oil in a 4.5-quart soup pot over medium high heat. Add the chicken and sear on each side for about 3 minutes, until a golden crust develops.
- Remove the chicken and set aside. Let it rest for 10 minutes, then dice or shred.
- Melt butter in the same pot over medium heat. Use a silicone spatula to clean the bottom and sides of the pot.
- Add the onions, carrots, and celery and soften for 5 minutes.
- Add the garlic, hot sauce, Worcestershire sauce, and seasonings. Stir to combine.
- Add the chicken broth. Bring to a boil, then reduce to a simmer. Add the chicken back to the soup along with any juice from the plate and simmer, uncovered, for 15 minutes.
- Add the frozen vegetables. Cover partially and simmer for 10-15 more minutes. Serve!
Notes
Crock Pot Method: Add all ingredients to the slow cooker, including diced/uncooked chicken. Cook on high for 3-4 hours or on low for 7-8. Searing the chicken first enhances flavor.
Nutrition
Serving: 1cupCalories: 214kcal
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