Chicken Vegetable Soup Recipe
A hearty and flavorful Chicken Vegetable Soup made with seared chicken, fresh vegetables, and a blend of herbs and spices, simmered to perfection in chicken broth. This comforting soup is perfect for a nutritious meal any day of the week.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 9 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Chicken and Seasoning
- 1-2 tablespoons olive oil
- 1 ¼ lbs chicken (see notes)
- Salt and pepper, to taste
Vegetables and Aromatics
- 2 tablespoons butter
- 1 small yellow onion, diced
- ¾ cup carrots, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
Seasonings and Broth
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- 7 cups chicken broth
- 1 ½ cups frozen mixed vegetables (corn and green beans)
- 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 season it on all 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. It’s fine if the inside isn’t fully cooked yet, as it will finish cooking later in the soup.
- Rest and Shred Chicken: Remove the chicken from the pot and set aside. Let it rest for 10 minutes to retain juices, then dice or shred the chicken into bite-sized pieces.
- Sauté Vegetables: Melt butter in the same pot over medium heat. Use a silicone spatula to scrape up any browned bits (fond) from the bottom of the pot; this adds deep flavor to the soup. Add the diced onions, carrots, and celery. Cook and soften the vegetables for about 5 minutes until tender.
- Add Aromatics and Seasonings: Stir in the minced garlic, hot sauce, Worcestershire sauce, dried parsley, basil, oregano, mustard powder, and black pepper. Mix well to combine the flavors.
- Add Broth and Simmer: Pour in the chicken broth. Bring the soup to a boil, then reduce heat to a simmer. Return the chicken pieces along with any accumulated juices back into the pot. Let the soup simmer uncovered for 15 minutes to blend the flavors and finish cooking the chicken.
- Add Frozen Vegetables and Finish Cooking: Stir in the frozen mixed vegetables. Partially cover the pot and continue simmering for an additional 10 to 15 minutes until the vegetables are heated through and tender. Serve the soup hot.
Notes
- Use bone-in or boneless chicken breasts or thighs as preferred. Bone-in adds more flavor but may require slightly longer cooking.
- Adjust the level of hot sauce to your taste preference for spiciness.
- For a richer flavor, substitute some chicken broth with homemade stock.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days and reheated before serving.
- Add fresh parsley or a squeeze of lemon juice before serving for a bright finish.
Find it online: https://dishcooks.com/chicken-vegetable-soup-recipe/
