Name: Hearty Chicken Vegetable Soup Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1¼ lbs. chicken (see notes); Salt and pepper, to taste; 1-2 tablespoons olive oil; 1 small yellow onion, diced; ¾ cup carrots, diced; 2 ribs celery, diced; 3 cloves garlic, minced; 1½ cups frozen mixed vegetables (corn, green beans); 2 tablespoons butter; 7 cups chicken broth; 1 teaspoon hot sauce; 1 teaspoon Worcestershire sauce; 1 teaspoon dried parsley; ½ teaspoon dried basil; ½ teaspoon dried oregano; ½ teaspoon mustard powder; ¼ teaspoon black pepper

Ingredients

1-2 tablespoons olive oil

1 ¼ lbs. chicken (see notes)

Salt and pepper, to taste

2 tablespoons butter

1 small yellow onion, diced

¾ cup carrots, diced

2 ribs celery, diced

3 cloves garlic, minced

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 each: dried basil, oregano, mustard powder

¼ teaspoon pepper

Instructions

Step 1: Pat the chicken dry and season it with salt and pepper. Heat olive oil in a 4.5-quart soup pot over medium-high heat. Add the chicken and sear for about 3 minutes on each side until a golden crust forms. The chicken doesn’t need to be fully cooked at this stage.

Step 2: Remove the chicken and set aside. Let it rest for 10 minutes, then dice or shred it into pieces.

Step 3: Melt the butter in the same pot over medium heat. Use a spatula to scrape the bottom and sides of the pot, incorporating the browned bits into the butter to add flavor.

Step 4: Add the diced onion, carrots, and celery to the pot. Cook for about 5 minutes until the vegetables soften.

Step 5: Stir in the minced garlic, hot sauce, Worcestershire sauce, dried parsley, basil, oregano, mustard powder, and pepper. Mix well to combine.

Step 6: Pour in the chicken broth and bring the soup to a boil. Reduce the heat to a simmer, then add the diced chicken along with any juices from the plate. Let it simmer uncovered for 15 minutes.

Step 7: Add the frozen mixed vegetables. Cover the pot partially and simmer for another 10 to 15 minutes until the vegetables are heated through. Serve hot.

Tips & Variations

For extra richness, use homemade chicken broth or add a splash of cream before serving.

Substitute the mixed vegetables with fresh seasonal vegetables like zucchini or peas.

If you prefer, cook the chicken fully before adding it back to the soup to ensure it is fully cooked through.

Add fresh herbs like parsley or thyme at the end for a bright flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. You can also freeze the soup for up to 2 months; thaw overnight in the refrigerator before reheating. Note that frozen vegetables may be softer after freezing.

FAQs

Can I use chicken thighs instead of chicken breast?

Yes, chicken thighs work great and can add more flavor and moisture to the soup. Adjust cooking time as needed to ensure the chicken is fully cooked.

Is this soup suitable for freezing?

Absolutely. This soup freezes well for up to two months. For best results, add frozen vegetables after thawing and reheating to preserve their texture.