This hearty Chicken Vegetable Soup is a wholesome, protein-packed meal that combines tender chicken, vibrant vegetables, and a flavorful broth.
Rich in fiber and essential nutrients, it’s low in carbs and filled with good fats from olive oil and butter.
Quick to make and freezer-friendly, it’s perfect for weeknight dinners, meal prep, or cozy comfort food anytime.
Chicken Vegetable Soup
Equipment
- 1 4.5-quart soup pot
- 1 silicone spatula
- 1 cutting board
- 1 chef’s knife
- Measuring Cups and Spoons
Ingredients
Soup Base:
- 1 –2 tablespoons olive oil
- 1¼ lbs. chicken breast or thighs, see notes
- 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
- 1½ cups frozen mixed vegetables corn, green beans, etc.
Seasonings:
- 1 teaspoon dried parsley
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon mustard powder
- ¼ teaspoon ground black pepper
Instructions
- Prepare the Chicken: Start by patting your chicken dry with paper towels. This step is crucial to ensure a golden, flavorful sear. Season the chicken evenly on both sides with salt and freshly ground black pepper. This simple seasoning lays the foundation for a rich, well-balanced soup.
- Sear the Chicken: Heat 1–2 tablespoons of olive oil in a 4.5-quart soup pot over medium-high heat. Once the oil shimmers, carefully place the chicken in the pot. Let it sear undisturbed for about 3 minutes on each side, or until a beautiful golden crust forms. Don’t worry if the chicken isn’t fully cooked through— it will finish cooking during the simmering stage, allowing it to stay tender and juicy.
- Rest and Shred Chicken: Remove the seared chicken from the pot and place it on a clean plate. Allow it to rest for 10 minutes; this helps the juices redistribute for maximum flavor. After resting, either dice the chicken into bite-sized pieces or shred it using two forks, depending on your texture preference for the soup.
- Sauté the Aromatics: Reduce the heat to medium and melt 2 tablespoons of butter in the same pot. Using a silicone spatula, scrape the bottom and sides of the pot to lift any browned bits (fond). These bits are packed with flavor and will enhance your broth. Add the diced onion, carrots, and celery to the pot. Cook, stirring occasionally, for 5 minutes or until the vegetables soften and become fragrant.
- Add Garlic and Flavor Enhancers: Add the minced garlic, 1 teaspoon of hot sauce, 1 teaspoon Worcestershire sauce, and all dried seasonings (parsley, basil, oregano, mustard powder, and pepper) to the pot. Stir thoroughly to combine, letting the garlic cook for about 1 minute until aromatic. This step builds layers of flavor, creating a soup that is rich without being overpowering.
- Incorporate Broth and Simmer: Pour in 7 cups of chicken broth, scraping the bottom again to incorporate any flavorful bits. Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to maintain a simmer. Return the prepared chicken to the pot, along with any juices that collected on the plate. Let the soup simmer uncovered for 15 minutes, allowing the chicken to finish cooking and the flavors to meld.
- Add Frozen Vegetables: Stir in 1½ cups of frozen mixed vegetables, such as corn and green beans. Partially cover the pot and continue to simmer for another 10–15 minutes. This ensures the vegetables cook through while retaining texture, color, and nutrients, creating a visually appealing and wholesome soup.
- Taste and Adjust Seasoning: Before serving, taste the soup carefully. Adjust salt, pepper, or other seasonings as needed to suit your preference. This step ensures a perfectly balanced soup that suits your palate.
- Serve and Garnish: Ladle the soup into bowls while it’s hot. Optional garnishes include a sprinkle of Parmesan cheese, fresh parsley, or a side of crispy bread or crackers. These finishing touches enhance both flavor and presentation, making the soup irresistible.
Notes
- Always pat your chicken dry before searing to achieve a rich, golden crust.
- Searing the chicken and deglazing the pot with butter incorporates the fond, adding deep flavor to the broth.
- Use a combination of fresh and frozen vegetables for the best balance of texture and convenience.
- Adjust seasonings gradually; the hot sauce, Worcestershire, and mustard powder enhance flavor without adding spiciness.
- Optional additions such as rice, pasta, or potatoes can make this soup more filling and versatile for meal prep.
Chef’s Secrets: Enhance Flavor And Texture
To make your soup exceptionally flavorful, take the time to sear the chicken and scrape the pot’s bottom with a silicone spatula.
This caramelized fond dissolves into the broth, creating richness without extra fat.
Using bone-in chicken can also intensify the flavor, while fresh herbs or a Parmesan rind added during simmering elevate the soup with subtle, savory complexity.
Lastly, simmer the soup slowly to allow flavors to fully develop.
Serving Suggestions: Ideas For Enjoying Soup
Serve this Chicken Vegetable Soup piping hot in deep bowls, accompanied by a sprinkling of Parmesan or fresh parsley.
Pair it with crusty bread, whole-grain crackers, or a light salad for a complete meal.
For a cozy twist, top with crunchy oyster crackers or drizzle with a touch of olive oil.
It’s versatile enough for lunch, dinner, or even as a starter at a family gathering.
Storage Tips: Keep Soup Fresh Longer
Store cooled soup in an airtight container in the refrigerator for up to three days.
For longer storage, freeze in individual portions for up to three months.
When reheating, thaw in the fridge overnight for best results, then gently warm over low heat to maintain texture.
If adding pasta or rice for leftovers, cook separately and add just before serving to prevent mushiness.
Frequently Asked Questions
1. Can I use leftover or rotisserie chicken?
Yes! Substitute about 3 cups of shredded chicken, skipping the searing step. Begin by softening your vegetables in butter, then follow the recipe as usual. This is a great shortcut for a quick weeknight meal.
2. What vegetables work best in this soup?
A mix of carrots, celery, onion, corn, and green beans works beautifully. You can also add zucchini, peas, or bell peppers depending on what’s on hand. Frozen vegetables are convenient and retain nutrients well.
3. Can I make this soup in a slow cooker?
Absolutely. Place all ingredients, including raw diced chicken, into a slow cooker.
Cook on high for 3–4 hours or low for 7–8 hours. Searing the chicken first enhances flavor but is optional if you prefer a simpler approach.
4. How do I make the soup creamy?
For a creamy version, stir in a splash of cream, half-and-half, or coconut milk during the last 10 minutes of simmering. You can also blend a portion of the soup for a thicker, velvety texture.
5. Can I add grains or pasta?
Yes, rice, small pasta, or diced potatoes can be added for a heartier soup. Cook them separately and stir in toward the end to prevent overcooking and maintain the soup’s light, comforting texture.
