Chicken Vegetable Soup
User Reviews
5
Chicken Vegetable Soup
Description
Starting with seasoned boneless chicken seared to form a golden crust, this soup builds flavors by cooking aromatics like onion, carrots, celery, and garlic in butter. The fond left in the pot adds depth to the broth when chicken broth is added. The broth is brightened subtly with Worcestershire sauce, hot sauce, and a variety of dried herbs and spices such as parsley, oregano, mustard powder, and basil. After simmering the chicken in the broth, frozen mixed vegetables are added to complete the soup with color and texture.
The resulting soup is savory and filling with tender chicken pieces and softened vegetables providing comfort in every spoonful. It suits as lunch or dinner, and can be topped with Parmesan or paired with crusty bread or crackers. This recipe is flexible with chicken cut choices, including breast, thighs, or rotisserie.
The soup also adapts well to slow cooker preparation, with possibilities to add pasta or rice based on preference. Leftovers store well refrigerated or frozen, making it convenient. Adding a Parmesan rind while simmering enhances savory depth. Season to taste before serving to adjust saltiness. This recipe balances comfort and practical meal preparation.
Ingredients
Soup
- 1-2 tablespoons olive oil
- 1 ¼ lbs. chicken see notes
- salt
- black pepper
- 2 tablespoons butter
- 1 yellow onion diced, small
- ¾ cup carrot diced
- 2 celery ribs diced
- 3 cloves garlic minced
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- 7 cups chicken broth
- 1 ½ cups mixed vegetables corn/green beans, frozen
Seasonings
- 1 teaspoon parsley dried
- ½ teaspoon basil dried, each
- ½ teaspoon oregano
- ½ teaspoon mustard powder
- ¼ teaspoon black 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
- This soup can be made in a slow cooker; searing the chicken beforehand enhances flavor.
- Use boneless skinless chicken thighs, breasts, or leftover rotisserie chicken based on availability.
- Adding a Parmesan rind while simmering deepens the broth’s savory taste.
- Serve with Parmesan, crackers, or crusty bread for added texture.
- Store leftovers sealed in refrigerator up to 3 days or freeze up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9cups
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Calories | 214kcal | 11% |
| Carbohydrates | 8g | 3% |
| Protein | 14g | 28% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 58mg | 19% |
| Sodium | 786mg | 33% |
| Potassium | 285mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 3500IU | 70% |
| Vitamin C | 6mg | 7% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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