Scott's Recipe

Soup - Chicken Vegetable II

Category: Chili, Chowders, Soups & Stews

Soup
2 Tbsp olive oil
1 ¼ lbs chicken
Salt/Pepper
2 Tbsp butter
1 small onion, diced
1 cup carrots, diced
2 ribs celery, diced
2 cloves garlic, minced
1 tsp hot sauce
1 tsp Worcestershire sauce
7 cups chicken broth
1 ½ cups frozen mixed vegetables, (corn/green beans)

Seasonings
1 tsp dried parsley
½ tsp EACH: Dried basil, oregano, mustard powder
¼ tsp pepper


1. 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.)
2. Remove the chicken and set aside. Let it rest for 10 minutes, then dice or shred.
3. Melt butter 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.
4. Add the onions, carrots, and celery and soften for 5 minutes.
5. Add the garlic, hot sauce, Worcestershire sauce, and seasonings. Stir to combine.
6. 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.
7. Add the frozen vegetables. Cover partially and simmer for 10-15 more minutes.