This chicken vegetable soup is a warm and satisfying dish that brings comfort with every spoonful. It’s quick, healthy, and perfect for busy weeknights or chilly days, making it a must-try for your next meal.
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The Best Chicken Vegetable Soup Recipe
This chicken vegetable soup recipe is simple yet bursting with flavor. You can whip it up in no time, and it’s a fantastic way to get your family to enjoy some veggies!
Why This Chicken Vegetable Soup Recipe Works
Flavorful Chicken Preparation
Searing the chicken creates a beautiful golden crust, locking in juices and flavor. Using boneless, skinless thighs adds tenderness, while bone-in or rotisserie chicken makes it even easier!
Building a Rich Broth Base
The chicken broth forms a savory foundation, enriched by the hot sauce and Worcestershire sauce. These ingredients enhance the flavor without making the soup spicy, perfect for the whole family.
Perfectly Cooked Vegetables
Adding fresh vegetables like onions, carrots, and celery offers a delightful crunch and a pop of color. They blend beautifully with the rich broth, making every bite satisfying.
How to Make Chicken Vegetable Soup
Searing the Chicken
Start by patting the chicken dry and seasoning it with salt and pepper. Then, heat olive oil in a 4.5-quart pot over medium-high heat. Sear the chicken for three minutes on each side until it turns golden. Remove it and let it rest for ten minutes before dicing or shredding.
Sautéing the Aromatics
Next, melt butter in the same pot. Use a silicone spatula to scrape up the flavorful bits from searing the chicken. Add the diced onions, carrots, and celery, cooking for about five minutes until they soften. Then, mix in minced garlic, hot sauce, Worcestershire sauce, and dried herbs for an aromatic kick.
Simmering the Soup
Pour in the chicken broth and bring it to a boil. Once boiling, reduce the heat to a simmer and return the chicken to the pot along with any resting juices. Let it simmer uncovered for about 15 minutes, allowing all those flavors to meld together.
Adding Frozen Vegetables
Finally, toss in your frozen mixed vegetables. Cover the pot partially and let it simmer for another 10 to 15 minutes. This step ensures your veggies are perfectly cooked without losing their vibrant color.
Crock Pot Chicken Vegetable Soup Method
If you prefer the slow cooker, you can add all the ingredients, including uncooked chicken, to the slow cooker. Cook on high for three to four hours or low for seven to eight hours. It’s an effortless way to enjoy a hearty meal!
Delicious Add-Ins for Your Soup
Adding Tortellini
For a fun twist, add tortellini to the soup. Just boil them separately for four minutes before adding them to the pot.
Incorporating Rice
If you’re a rice lover, you can cook it separately and stir in about 2 ¼ cups of cooked rice for added heartiness.
Cooking with Pasta
Pasta can also be a great addition. Cook it separately and then stir in ¾ cup of dry pasta, letting it cook directly in the soup.
Including Potatoes
For a more filling option, dice some potatoes and let them simmer in the soup for about 20 minutes until tender.
Boosting with Greens
Lastly, adding greens like spinach or kale near the end will boost the nutrition and add a pop of color.
Pro Tips for Perfect Soup
Chicken Substitutions and Leftovers
Feel free to use chicken breasts or thighs, and don’t hesitate to use leftover chicken or rotisserie chicken to save time.
Enhancing Flavor with Seasonings and Rinds
Enhance the flavor by adding a Parmesan rind while simmering. It adds depth without much effort!
Serving Suggestions
Pair this soup with crusty bread or oyster crackers for a comforting meal that’s sure to please everyone.
Storing Your Chicken Vegetable Soup
Store any leftovers in an airtight container in the fridge for up to three days, or freeze for up to three months. It’s a meal-prep dream come true!
FAQs
Where can I find the recipe?
You can find the full chicken vegetable soup recipe right here on this page!
How long does it take to make?
This chicken vegetable soup takes about 35-45 minutes total on the stovetop, or you can use a slow cooker for a longer cooking time.
Can I use leftover chicken?
Absolutely! Leftover or rotisserie chicken works perfectly and saves you time in meal prep.
Related Recipes to try
- Tuscan Chicken Noodle Soup
- Creamy Tuscan Chicken Soup
- Creamy Chicken Orzo Soup
- Nourishing Butter Bean Stew 2
- Nourishing Butter Bean Stew
- Broccoli Pasta Salad
Conclusion
This chicken vegetable soup is not just a meal; it’s a hug in a bowl. With its hearty ingredients and delightful flavors, it’s perfect for any occasion. Don’t forget to check out some inspiration on Pinterest for more delicious soup ideas!
Chicken Vegetable Soup: A Cozy Family Favorite
Equipment
- Large pot
Ingredients
- 1 2 tablespoons olive oil
- 1 ¼ lbs chicken boneless/skinless thighs recommended; bone-in or rotisserie acceptable
- Salt and 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
- 1 teaspoon dried parsley
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon mustard powder
- ¼ teaspoon pepper
Instructions
- Pat chicken dry and season with salt and pepper. Heat olive oil in a 4.5-quart pot over medium-high heat. Sear chicken 3 minutes per side until golden. Remove chicken, let rest 10 minutes, then dice or shred.
- Melt butter in the same pot. Use a silicone spatula to scrape up browned fond from the bottom and sides.
- Add onions, carrots, and celery. Cook over medium heat for 5 minutes until softened.
- Add garlic, hot sauce, Worcestershire sauce, dried parsley, basil, oregano, mustard powder, and pepper. Stir to combine.
- Add chicken broth. Bring to a boil, then reduce to a simmer.
- Return chicken to the pot along with any resting juices. Simmer uncovered for 15 minutes.
- Add frozen mixed vegetables. Cover partially and simmer for 10-15 minutes. Serve.
Notes
– Add-ons: Tortellini (boil separately 4 minutes), Rice (cook separately, add 2+1/4 cups cooked), Pasta (boil separately, add 3/4 cup dry), Potatoes (dice, simmer 20 minutes), Greens (add last 3-5 minutes).
– Substitutions:
