There’s something about a bowl of chicken vegetable soup that just wraps you in a cozy blanket of nostalgia—like a warm hug on a drizzly day. Growing up, my grandma used to make her version whenever we crowded around her tiny kitchen table, and I swear, it could cure anything, even a broken heart. This recipe captures that essence, blending savory chicken with vibrant veggies for a soul-nourishing experience.
Steps
- Begin by patting the chicken dry and seasoning it with salt and pepper. Heat olive oil in a large soup pot over medium-high heat and sear the chicken for about 3 minutes on each side until a golden crust forms. Remove the chicken from the pot and let it rest for 10 minutes before shredding or dicing it.
- In the same pot, melt butter over medium heat and use a silicone spatula to scrape the browned bits from the bottom, incorporating them into the broth for added flavor. Add diced onions, carrots, and celery, and cook for about 5 minutes until they start to soften.
- Stir in minced garlic, hot sauce, Worcestershire sauce, and your choice of seasonings. Pour in the chicken broth, bring it to a boil, and then reduce the heat to a simmer. Return the chicken to the pot, along with any accumulated juices, and let it simmer uncovered for 15 minutes.
- Add the frozen mixed vegetables to the soup and partially cover the pot. Continue to simmer for an additional 10-15 minutes until the vegetables are cooked through. Serve the soup hot, optionally garnishing with Parmesan or pairing it with crusty bread.
Ingredients
- 1-2 tablespoons olive oil
- 1 ¼ pounds chicken (boneless/skinless thighs or breasts)
- 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 (such as corn and green beans)
- 1 teaspoon dried parsley
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon mustard powder
- ¼ teaspoon pepper
Nutritional Values
Calories: 1926kcal | Carbohydrates: 72g | Protein: 126g | Fat: 126g | Saturated Fat: 45g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 54g | Trans Fat: 1.8g | Cholesterol: 522mg | Sodium: 7074mg | Potassium: 2565mg | Fiber: 18g | Sugar: 18g | Vitamin A: 31500IU | Vitamin C: 54mg | Calcium: 306mg | Iron: 9mg
FAQ
- Can I use different types of chicken for this soup?
- Yes, both chicken breasts and thighs work well for this recipe. You can also use leftover or rotisserie chicken; just skip the searing step and start by softening the vegetables.
- How can I add extra flavor to the broth?
- Searing the chicken first adds a golden crust that enhances flavor. Additionally, using a silicone spatula to scrape the fond from the pot after searing helps incorporate more flavor into the broth.
- What are some good additions to the soup?
- You can add tortellini, rice, pasta, or potatoes. It’s often best to cook these separately and add them to serving bowls to prevent them from absorbing too much broth during storage.
- How should I store the soup, and for how long does it keep?
- Store the soup in an airtight container in the refrigerator for up to 3 days or freeze it for up to 3 months. This soup is particularly freezer-friendly, making it ideal for meal prep.
- Does the hot sauce make the soup spicy?
- No, the hot sauce serves as a flavor enhancer and does not make the soup spicy. It blends with other ingredients to add depth to the flavor profile.
Tips
- Sear the Chicken First: For added flavor and texture, sear the chicken in the soup pot before simmering. This not only gives the chicken a delicious golden crust but also enhances the broth’s taste by incorporating the flavorful fond left in the pot.
- Customize Add-Ons Separately: When adding ingredients like pasta, rice, or tortellini, cook them separately and add them directly to serving bowls. This prevents them from absorbing too much broth when stored as leftovers, maintaining the soup’s consistency.
- Enhance Flavor with Parmesan: For an extra savory touch, consider adding a Parmesan rind to the soup while it simmers. Alternatively, sprinkle grated Parmesan on top before serving for added richness.
- Optimize Freezing: This soup is excellent for freezing. Make large batches and store them in airtight containers for easy, healthy meals later. Customize portion sizes when reheating by adding fresh ingredients like pasta or rice at that time.
Equipment
- 4.5 Quart Dutch Oven
- Slow Cooker (if using the crock pot method)
- Silicone Spatula
- Food Storage Containers (for freezing)
- Soup Ladle
- Measuring Spoons
- Pinch Bowls (for measuring seasonings)
