Description
A comforting and hearty Chicken Vegetable Soup featuring tender seared chicken, a medley of vegetables, and rich homemade broth infused with aromatic herbs and a hint of heat. Perfect for a nourishing meal any day of the year.
Ingredients
Scale
Chicken and Seasoning
- 1¼ lbs. chicken (breast or thighs, see notes)
- Salt and pepper, to taste
- 1-2 tablespoons olive oil
Vegetables and Aromatics
- 1 small yellow onion, diced
- ¾ cup carrots, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 1½ cups frozen mixed vegetables (corn and green beans)
Liquids and Seasonings
- 2 tablespoons butter
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- 7 cups chicken broth
- 1 teaspoon dried parsley
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon mustard powder
- ¼ teaspoon black pepper
Instructions
- Prepare and Sear Chicken: Pat the chicken dry and generously 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 fully cooked at this stage, as it will finish cooking in the simmering soup.
- Rest and Shred Chicken: Remove the chicken from the pot and set it aside to rest for 10 minutes. Once cooled, dice or shred the chicken into bite-sized pieces.
- Create Flavor Base: Melt butter in the same pot over medium heat. Using a silicone spatula, scrape the bottom and sides of the pot to loosen and incorporate the browned bits (fond) left from searing the chicken, infusing the soup with rich flavor.
- Sauté Vegetables: Add diced onions, carrots, and celery to the pot. Cook, stirring occasionally, until vegetables soften, approximately 5 minutes.
- Add Aromatics and Seasonings: Stir in minced garlic, hot sauce, Worcestershire sauce, dried parsley, basil, oregano, mustard powder, and black pepper. Mix well to combine all the flavors.
- Simmer Soup: Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low and add the diced chicken along with any juices collected during resting. Allow the soup to simmer uncovered for 15 minutes to meld flavors and finish cooking the chicken.
- Add Frozen Vegetables and Final Simmer: Stir in the frozen mixed vegetables. Partially cover the pot and continue simmering for an additional 10 to 15 minutes until the vegetables are tender. Serve hot and enjoy!
Notes
- You can use either chicken breast or thighs depending on your preference; thighs add more richness while breasts keep the soup lean.
- For extra depth of flavor, use homemade or high-quality chicken broth.
- Adjust the amount of hot sauce according to your preferred spice level.
- This soup freezes well; store in airtight containers for up to 3 months.
- If preferred, fresh mixed vegetables can be used in place of frozen, adjusting cooking time accordingly.
