Chicken Vegetable Soup
Homemade Chicken Vegetable Soup is an easy recipe that's both freezer and crock pot friendly! Optional additions include rice, pasta, potatoes, and more!
Ingredients
- 1 tablespoonsolive oil
- 1 ¼ lbs.chicken (see notes)
- salt/pepper
- 2 tablespoonsbutter
- 1 smallyellow onion (diced)
- ¾ cupcarrots (diced)
- 2ribs celery (diced)
- 3 clovesgarlic (minced)
- 1 teaspoonhot sauce
- 1 teaspoonworcestershire sauce
- 7 cupschicken broth
- 1 ½ cupsfrozen mixed vegetables ((corn/green beans))
- 1 teaspoondried parsley
- ½ teaspooneach: dried basil, oregano, mustard powder
- ¼ teaspoonpepper
Directions
- 1
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. (It’s okay if the middle isn’t cooked, it will simmer and finish cooking in the soup later.)
- 2
Remove the chicken and set aside. Let it rest for 10 minutes, then dice or shred.
- 3
Melt butter in the same pot over medium heat. Use a silicone spatula to “clean” the bottom and sides of the pot. This will work the brown “fond” into the broth, which adds a ton of flavor.
- 4
Add the onions, carrots, and celery and soften for 5 minutes.
- 5
Add the garlic, hot sauce, Worcestershire sauce, and seasonings. Stir to combine.
- 6
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.
- 7
Add the frozen vegetables. Cover partially and simmer for 10-15 more minutes. Serve!