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–+ servings
Bowl of chicken and vegetable soup with shredded chicken, carrots, and herbs on a wooden surface.

Chicken Vegetable Soup

This chicken and vegetable soup is a finely-tuned machine designed for maximum flavor output. It's more than just throwing ingredients into a pot; it's about understanding how each step contributes to the final result.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Soup
Cuisine American
Servings 9 cups
Calories 214 kcal

Equipment

  • 4.5-quart soup pot
  • silicone spatula

Ingredients
  

Ingredients

  • 1-2 tablespoons olive oil
  • 1 ¼ lbs. chicken see notes
  • Salt/Pepper
  • 2 tablespoons vegetable shortening
  • 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 oregano
  • ½ teaspoon mustard powder
  • ¼ teaspoon pepper

Instructions
 

Instructions

  • Pat chicken dry and season with salt/pepper. Heat olive oil in a 4.5-quart soup pot over medium high heat. Add the chicken and sear on each side for about 3 minutes, until a golden crust develops. (It’s okay if the middle isn’t cooked, it will simmer and finish cooking in the soup later.)
  • Remove the chicken and set aside. Let it rest for 10 minutes, then dice or shred.
  • Melt vegetable shortening in the same pot over medium heat. Use a silicone spatula to “clean” the bottom and sides of the pot. This will work the brown “fond” into the broth, which adds a ton of flavor.
  • Add the onions, carrots, and celery and soften for 5 minutes.
  • Add the garlic, hot sauce, Worcestershire sauce, and seasonings. Stir to combine.
  • Add the chicken broth. Bring to a boil, then reduce to a simmer. Add the chicken back to the soup along with any juice from the plate and simmer, uncovered, for 15 minutes.
  • Add the frozen vegetables. Cover partially and simmer for 10-15 more minutes. Serve!

Notes

One of the things I love most about this soup is its versatility. For a seasonal variation, especially in the fall, I often add diced butternut squash or sweet potatoes. I've found that these additions lend a touch of sweetness and heartiness that perfectly complements the savory broth.

Nutrition

Calories: 214kcalCarbohydrates: 8gProtein: 14gFat: 14gSodium: 786mgFiber: 2gSugar: 2g
Keyword broth, homemade, soup, vegetables
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