Chicken Vegetable Soup: Your Easy Comfort Food Upgrade with Turkey Bacon
Delicious Chicken Vegetable Soup with a comforting blend of vegetables and spices, perfect for any meal.
Equipment
- soup pot
- silicone spatula
Ingredients
Soup
- 1-2 tablespoons olive oil
- 1.25 lbs chicken see notes
- Salt
- Pepper
- 2 tablespoons butter
- 1 small yellow onion diced
- 0.75 cup carrots diced
- 2 ribs celery diced
- 3 cloves garlic minced
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- 7 cups chicken broth
- 1.5 cups frozen mixed vegetables (corn/green beans)
Seasonings
- 1 teaspoon dried parsley
- 0.5 teaspoon dried basil
- 0.5 teaspoon dried oregano
- 0.5 teaspoon mustard powder
- 0.25 teaspoon pepper
Instructions
Cooking Steps
- 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.
- Remove the chicken and set aside. Let it rest for 10 minutes, then dice or shred.
- Melt butter in the same pot over medium heat. Use a silicone spatula to clean the bottom and sides of the pot.
- 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
For Crock Pot method, add all ingredients including diced/uncooked chicken to the slow cooker. Cook on high for 3-4 hours or low for 7-8. For best results, sear the chicken first.
Nutrition
Serving: 1cupCalories: 214kcalCarbohydrates: 8gProtein: 14gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 58mgSodium: 786mgPotassium: 285mgFiber: 2gSugar: 2gVitamin A: 3500IUVitamin C: 6mgCalcium: 34mgIron: 1mg
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