Chicken Vegetable Soup

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 EACH: Dried basil, oregano, mustard powder

¼ teaspoon pepper

Instructions:

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!

Notes:

Chicken:

Choice: You can use boneless, skinless chicken breasts, thighs, or even a combination of both. For more flavor, you might use bone-in chicken pieces and remove the bones after cooking.

Preparation: Patting the chicken dry helps achieve a better sear. Seasoning the chicken before searing enhances its flavor.

Searing the Chicken:

Texture: Searing the chicken adds a layer of flavor (the “fond” on the pot). Ensure not to overcrowd the pot; if needed, sear the chicken in batches.

Cleaning the Pot:

Deglazing: Scraping the bottom of the pot while adding butter helps incorporate the flavorful brown bits into the soup. This step is key for adding depth to the broth.

Simmering Time:

Cooking Chicken: The chicken will continue to cook in the broth. The simmering time ensures the flavors meld and the chicken becomes tender.

Vegetable Texture:

Frozen Vegetables: Adding frozen vegetables at the end helps prevent them from becoming too mushy. If using fresh vegetables, add them earlier in the cooking process.
Thickness:

Adjusting Consistency: If you prefer a thicker soup, you can add a slurry (cornstarch mixed with water) or a roux (flour and butter mixture). For a heartier soup, add more vegetables or noodles.

Storage:

Refrigeration: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.

Freezing: The soup can be frozen for up to 3 months. Cool it completely before freezing and store in freezer-safe containers.

Reheating:

Gentle Heat: Reheat on the stove over low to medium heat, stirring occasionally. Avoid boiling to prevent the chicken from becoming tough.

Adjusting Consistency:

Thickening: If the soup is too thin after cooking, simmer it uncovered for a few minutes to reduce the liquid. If it’s too thick, add a bit more chicken broth or water.

Nutrition Information:

Per Serving (Assuming 6 Servings):

Frequently Asked Questions:

Can I use frozen chicken instead of fresh?

Yes, you can use frozen chicken. Just ensure it is fully thawed before cooking to achieve an even sear.

If you’re using frozen chicken, you might need to increase the cooking time slightly.

What type of chicken is best for this recipe?

Skinless, boneless chicken breasts or thighs work well.

Thighs will add more flavor and moisture, while breasts are leaner.

You can also use a combination of both.

Can I make this soup in advance?

Yes, you can make the soup a day or two in advance.

Store it in an airtight container in the refrigerator.

Reheat gently on the stove before serving.

How can I make this soup spicier?

To make the soup spicier, you can add more hot sauce or include chopped fresh chili peppers.

Adjust the amount to your heat preference.

Can I use vegetable broth instead of chicken broth?

Yes, you can substitute vegetable broth for chicken broth if you prefer a vegetarian option.

Just keep in mind that this may slightly alter the flavor of the soup.

What if I don’t have fresh garlic?

If you don’t have fresh garlic, you can use garlic powder instead.

Use about ¼ teaspoon of garlic powder per clove of garlic, adjusting to taste.

Can I use other vegetables in this soup?

Absolutely! Feel free to add or substitute other vegetables such as bell peppers, potatoes, or green beans.

Just ensure they are cut into small, uniform pieces to cook evenly.

How can I thicken the soup if it’s too thin?

To thicken the soup, you can add a slurry made from cornstarch and water or use a roux (flour and butter mixture).

Alternatively, you can blend a portion of the soup and then stir it back in.

Is this recipe suitable for freezing?

Yes, the soup can be frozen.

Allow it to cool completely before transferring it to freezer-safe containers.

It will keep for up to 3 months.

Reheat gently on the stove or in the microwave.

Can I make this soup in a slow cooker?

Yes, you can make this soup in a slow cooker.

Sear the chicken and sauté the vegetables first, then add them to the slow cooker with the remaining ingredients.

Cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender and the flavors are melde