Imagine a chilly evening where the wind’s howling just outside your window—brrr!—and your soul craves warmth like never before. This chicken vegetable soup is more than just a recipe; it’s a hug in a bowl, a melody of flavors that dances on your taste buds. My grandmother swore by it, and honestly, with fresh veggies and tender chicken swimming in a savory broth, I kinda see why—it’s like comfort food and a health kick had a delicious, cozy baby.
Steps
- Start by drying the chicken and seasoning it with salt and pepper. Heat olive oil in a large pot over medium-high heat, searing the chicken for about 3 minutes on each side until a golden crust forms. Remove the chicken and let it rest for 10 minutes before shredding or dicing it.
- In the same pot, melt butter over medium heat and scrape the bottom with a silicone spatula to incorporate the browned bits into the broth for added flavor. Add diced onions, carrots, and celery, and cook for 5 minutes to soften them.
- Stir in minced garlic, hot sauce, Worcestershire sauce, and the seasonings, mixing everything well. Pour in the chicken broth, bring it to a boil, then reduce to a simmer. Return the chicken to the pot along with any juices and let it cook uncovered for 15 minutes.
- Add frozen mixed vegetables to the pot, partially cover, and let the soup simmer for another 10 to 15 minutes before serving.
Ingredients
- 1-2 tablespoons olive oil
- 1 ¼ lbs. chicken (either boneless/skinless chicken thighs or 2 large chicken 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, you can use boneless, skinless chicken thighs or breasts. Bone-in chicken also provides great flavor. For convenience, you can use leftover or rotisserie chicken, requiring about 3 cups.
- What are some suggested add-ins for Chicken Vegetable Soup?
- You can enhance your soup with tortellini, rice, pasta, or potatoes. For tortellini, cook it separately and add it to the serving bowls. Rice should be cooked separately and added to the bowls to prevent it from absorbing too much broth. Small pasta types like orzo or elbows are great, but boil them separately. Red or Yukon gold potatoes are recommended, diced and simmered until tender.
- How should I store and freeze this soup?
- Store the soup in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze it for up to 3 months. This soup freezes very well, making it a perfect go-to freezer recipe.
- Does the hot sauce make the soup spicy?
- No, the hot sauce acts as a flavor enhancer and doesn’t make the soup spicy. It adds depth to the taste without overpowering it.
- Can I make this soup in a slow cooker?
- Absolutely! You can add all the ingredients to a slow cooker, including raw, diced chicken, and cook on high for 3-4 hours or low for 7-8 hours. For enhanced flavor, sear the chicken first if possible.
Tips
- Sear the Chicken First: Searing the chicken in the pot before adding other ingredients creates a delicious golden crust that enhances the soup’s flavor and texture. It also adds a rich fond to the bottom of the pot, which contributes to a more flavorful broth.
- Additions and Customization: When adding elements like rice, pasta, or tortellini, cook them separately before adding them to individual bowls. This prevents them from absorbing too much broth during storage and keeps the soup tasting fresh.
- Incorporating Vegetables: For additional nutrition, add vegetables like spinach or kale at the end of cooking, as they only need a few minutes to wilt. This method preserves their nutrients and texture.
- Freezing and Storing: This soup is perfect for freezing. Store it in airtight containers for up to three months. When you’re ready to enjoy it, thaw it overnight in the refrigerator and heat it gently on the stove.
Equipment
- 4.5 Quart Dutch Oven – Used for cooking the soup.
- Silicone Spatula – Used to clean the fond from the pot and to gently stir the soup.
- Soup Ladle – Essential for serving the soup.
- 16 oz. Food Storage Containers – Useful for storing or freezing the soup.
- Better Than Bouillon – A compact broth base to enhance the flavor.
- Measuring Spoons – Magnetic ones are suggested for organization.
- Pinch Bowls – For measuring and organizing seasonings.
