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Chicken Vegetable Soup

A warm and hearty chicken vegetable soup packed with tender chicken and vibrant vegetables, perfect for chilly days.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive oil Used for sautéing to develop rich flavors in the soup.
  • 1 pound Chicken Provides a hearty source of protein and serves as the main ingredient.
  • 1 teaspoon Salt Essential for seasoning.
  • 1 teaspoon Pepper Essential for seasoning.
  • 2 tablespoons Butter Adds richness and depth to the base flavor.
  • 1 medium Yellow onion Contributes sweetness and aromatic notes when sautéed.
  • 2 medium Carrots Adds natural sweetness and vibrant color to the soup.
  • 2 stalks Celery Provides crunch and a mild earthy flavor.
  • 3 cloves Garlic Delivers a robust, fragrant quality to the dish.
  • 1 tablespoon Hot sauce Adds a spicy kick that elevates the flavors.
  • 1 tablespoon Worcestershire sauce Introduces a tangy depth to the broth.
  • 6 cups Chicken broth Forms the soup base, imparting savory goodness.
  • 3 cups Frozen mixed vegetables Adds convenience and a variety of textures.
For Seasoning
  • 1 teaspoon Dried parsley Enhances the herbal flavor profile.
  • 1 teaspoon Dried basil Provides a sweet, aromatic flavor that complements the dish.
  • 1 teaspoon Oregano Contributes a warm, earthy essence to the soup.
  • 1 teaspoon Mustard powder Gives a slight tanginess, enhancing the overall flavor.

Method
 

Preparation
  1. Pat the chicken dry and season with salt and pepper for flavor enhancement.
  2. Warm olive oil in a 4.5-quart soup pot over medium-high heat.
  3. Add the chicken to the pot and sear on each side for about 3 minutes, until a golden crust develops.
  4. Remove the chicken from the pot and let it rest for 10 minutes before dicing or shredding.
  5. In the same pot, melt the butter over medium heat.
Cooking
  1. Add the diced onions, carrots, and celery, and sauté for 5 minutes until softened.
  2. Stir in the minced garlic, hot sauce, Worcestershire sauce, dried parsley, dried basil, oregano, mustard powder, and pepper to combine.
  3. Pour in the chicken broth, bring to a boil, then reduce to a simmer.
  4. Add the diced or shredded chicken back to the soup and simmer uncovered for 15 minutes.
  5. Stir in the frozen mixed vegetables, cover partially, and simmer for 10 to 15 more minutes until heated through.

Notes

Can be customized with leftover chicken or your favorite mix of vegetables. To achieve a thicker soup, mash some of the vegetables against the side of the pot.