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Chicken Vegetable Soup
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Ingredients
0 of 15 gathered
Step by step
Method
5 steps
- 1
Pat the chicken dry and season both sides with salt and pepper. Heat olive oil in a large soup pot over medium-high heat and sear the chicken about 3 minutes per side. It can still be pink inside; it will finish in the broth.
- 2
Move the chicken to a plate and rest it for 5 minutes, then dice or shred it. Melt the butter in the pot and scrape up the browned bits with a wooden spoon.
- 3
Add onion, carrots, and celery. Cook for about 5 minutes, until the onion turns translucent and the carrots begin to soften. Stir in garlic, hot sauce, Worcestershire, parsley, basil, oregano, mustard powder, and pepper for 1 minute.
- 4
Pour in the chicken broth and return the chicken with any juices from the plate. Bring to a boil, lower to a gentle simmer, and cook uncovered for 15 minutes, until the chicken reaches 165°F.
- 5
Add the frozen vegetables and simmer 10–15 minutes more, until hot and tender. Taste for salt and serve with bread or crackers.