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Chicken Vegetable Soup

A comforting Chicken Vegetable Soup loaded with tender chicken, vibrant veggies, and a savory broth, perfect for any time of the year.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course, Soup
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons Olive oil Used for sautéing the chicken and vegetables.
  • 1 pound Chicken (thighs or breasts) The main protein source.
  • 1 teaspoon Salt Key seasoning.
  • 1/2 teaspoon Pepper Key seasoning.
  • 2 tablespoons Butter Adds richness to the base.
  • 1 medium Yellow onion Provides a savory foundation.
  • 2 medium Carrots Adds sweetness and color.
  • 2 stalks Celery Contributes crunch and flavor.
  • 3 cloves Garlic Infuses the soup with aroma.
  • 1 tablespoon Hot sauce Adds a spicy kick.
  • 1 tablespoon Worcestershire sauce Enhances umami flavor.
  • 4 cups Chicken broth Forms the soup base.
  • 2 cups Frozen mixed vegetables Quick way to add nutrition.
  • 1 teaspoon Dried parsley Offers a fresh taste.
  • 1 teaspoon Dried basil Adds Italian flavor.
  • 1 teaspoon Oregano Contributes warm herbal depth.
  • 1/2 teaspoon Mustard powder Introduces a subtle tang.

Method
 

Preparation
  1. Pat chicken dry and season with salt and pepper.
  2. Heat olive oil in a 4.5 quart soup pot over medium high heat.
  3. Add chicken and sear on each side for about 3 minutes until golden. Remove and set aside. Let rest for 10 minutes then dice or shred.
Cooking
  1. Melt butter in the same pot over medium heat.
  2. Add onions, carrots, and celery; soften for 5 minutes.
  3. Add garlic, hot sauce, Worcestershire sauce, parsley, basil, oregano, mustard powder, and pepper; stir.
  4. Add chicken broth, bring to a boil, then simmer.
  5. Add chicken back to the pot and simmer for 15 minutes uncovered.
  6. Add frozen vegetables, cover partially, and simmer for 10 to 15 more minutes.
  7. Serve hot.
Crock Pot Method
  1. Add all ingredients to slow cooker, including diced or uncooked chicken.
  2. Cook on high for 3 to 4 hours or on low for 7 to 8 hours.

Notes

Pro tips include marinating the chicken for extra flavor and ensuring it is seared properly for depth. Use high-quality broth for best results.