Chicken Vegetable Soup

Why You’ll Love This Recipe

This chicken vegetable soup is a breeze to prepare, offering rich, comforting flavors that are perfect for a cozy meal. The addition of seasonings like hot sauce, Worcestershire sauce, and mustard powder gives it a depth of flavor that is unexpected yet delightful. Whether you’re cooking it in a soup pot or using a slow cooker, this recipe is flexible and adaptable to your preferences. Plus, it’s a great way to use leftover chicken, and the soup can be frozen for future meals.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 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 EACH: dried basil, oregano, mustard powder

• ¼ teaspoon pepper

Directions

1. Pat chicken dry and season 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 golden brown. (It’s okay if the chicken is not fully cooked, as it will simmer and cook through in the soup.)

2. Remove the chicken and set it aside to 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, incorporating the brown “fond” into the broth for extra flavor.

4. Add the diced onions, carrots, and celery, and cook for about 5 minutes until softened.

5. Stir in the garlic, hot sauce, Worcestershire sauce, and seasonings.

6. Pour in the chicken broth, bring to a boil, and 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 mixed vegetables, partially cover the pot, and simmer for an additional 10-15 minutes. Serve and enjoy!

Servings and Timing

• Servings: 9 cups

• Prep time: 10 minutes

• Cook time: 45 minutes

• Total time: 55 minutes

Variations

• Add rice or pasta: If you like, you can add rice or pasta to the soup for a heartier meal. Just make sure to adjust the cooking time accordingly.

• Use different vegetables: You can switch up the veggies by adding things like potatoes, green beans, or peas.

• Use different proteins: If you have leftover rotisserie chicken, you can skip the searing step and add it directly after softening the vegetables.

• For a creamy version: Add heavy cream or use a creamy chicken soup base for a richer, creamier texture.

Storage/Reheating

• Storage: Store the soup in an airtight container in the refrigerator for up to 3 days. It also freezes very well for up to 3 months.

• Reheating: Reheat on the stovetop or in the microwave. If frozen, thaw in the refrigerator overnight before reheating.

FAQs

1. How can I make this soup spicier?

You can add extra hot sauce or even some red pepper flakes for added heat.

2. Can I use bone-in chicken for this recipe?

Yes, bone-in chicken adds extra flavor. If using bone-in chicken, adjust the cooking time to ensure it cooks through.

3. How do I make this soup in a slow cooker?

Add all ingredients, including uncooked chicken, to your slow cooker. Cook on high for 3-4 hours or on low for 7-8 hours.

4. Can I add potatoes to this soup?

Yes, diced potatoes would be a great addition. Add them with the other vegetables and simmer until tender.

5. What can I use instead of chicken broth?

You can use vegetable broth for a lighter version of the soup or even beef broth for a deeper, richer flavor.

6. Can I add cheese to this soup?

Yes, topping the soup with some grated Parmesan cheese will enhance the flavor. You can also add a Parmesan rind while simmering for extra richness.

7. How do I know when the chicken is fully cooked?

After simmering, the chicken should reach an internal temperature of 165°F. Alternatively, shred the chicken to ensure it’s fully cooked through.

8. Can I double the recipe?

Yes, you can easily double the ingredients to make a larger batch, especially if you’re making it for a crowd or want leftovers.

9. How can I make this soup gluten-free?

This soup is naturally gluten-free as long as you avoid adding pasta or other gluten-containing ingredients. Check labels on any processed items like broth.

10. Can I make this recipe with leftover rotisserie chicken?

Absolutely! Use about 3 cups of shredded rotisserie chicken and skip the searing step. Add it in after you soften the vegetables.

Conclusion

This Chicken Vegetable Soup is a simple, nutritious, and comforting meal that is perfect for any occasion. Whether you’re looking to make a big batch for meal prep or need a quick, satisfying dinner, this recipe delivers. With its versatility in ingredients and ease of preparation, it’s sure to become a go-to recipe in your collection.