Ingredients
1–2 tablespoons olive oil
1 ¼ lbs. chicken
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)
1 teaspoon dried parsley
½ teaspoon EACH: dried basil, oregano, mustard powder
¼ teaspoon pepper
Instructions
- 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.)
- Remove the chicken and set it aside to 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, incorporating the brown “fond” into the broth for extra flavor.
- Add the diced onions, carrots, and celery, and cook for about 5 minutes until softened.
- Stir in the garlic, hot sauce, Worcestershire sauce, and seasonings.
- 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.
- Add the frozen mixed vegetables, partially cover the pot, and simmer for an additional 10-15 minutes. Serve and enjoy!
Notes
- You can add rice, pasta, or potatoes for a heartier meal.
- For a creamier version, add heavy cream or a creamy chicken soup base.
- Store leftovers in an airtight container for up to 3 days in the refrigerator or freeze for up to 3 months.
- For a spicier soup, add extra hot sauce or red pepper flakes.
- Use rotisserie chicken for an easier option and skip the searing step.
- If using bone-in chicken, adjust the cooking time accordingly.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 850mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 45mg
