Chicken Vegetable Soup: The Best Comforting Recipe for Home Cooks
This Chicken Vegetable Soup is the best comforting recipe for home cooks, packed with veggies and seasoned to perfection.
Equipment
- 4.5-quart soup pot
Ingredients
Soup
- 1-2 tablespoons olive oil
- 1 ¼ lbs. chicken see notes
- Salt/Pepper
- 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/green beans)
Seasonings
- 1 teaspoon dried parsley
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon mustard powder
- ¼ teaspoon pepper
Instructions
Preparation
- 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.)
- Remove the chicken and set aside. Let it rest for 10 minutes, then dice or shred.
- 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.
- Add the onions, carrots, and celery and soften for 5 minutes.
- Add the garlic, hot sauce, Worcestershire sauce, and seasonings. Stir to combine.
- 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.
- Add the frozen vegetables. Cover partially and simmer for 10-15 more minutes. Serve!
Nutrition
Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 35gFat: 15gSaturated Fat: 5gCholesterol: 80mgSodium: 900mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 60IUVitamin C: 30mgCalcium: 5mgIron: 10mg
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