Chicken Vegetable Soup

Homemade Chicken Vegetable Soup is an easy recipe that’s both freezer and crock pot friendly.

It can be made with chicken thighs, breast, or leftover/rotisserie chicken! Optional additions include rice, pasta, potatoes, and more.

This recipe, without a doubt, is my favorite freezer food of all time. I make it in huge batches and fill up my freezer for easy (and healthy!) lunches during the week.

Ingredients

Soup

1-2 tablespoons olive oil
1 ¼ lbs. chicken, see notes
Salt/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)

Seasonings

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

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 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.
Add the onions, carrots, and celeryand 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

Crock Pot Method

Add all ingredients to the slow cooker, including diced/uncooked chicken. Cook on high for 3-4 hours or on low for 7-8.
Better Yet! If you’re able, sear the chicken first. (This crock pot allows you to do that right on the stove top without dirtying up another pot), then you can add the butter and use a silicone spatula to “clean” the bottom of the pot, which makes the broth more flavorful and adds color and texture to the chicken. Then add remaining ingredients and cook on high for 3-4 hours or on low for 7-8.

Pro Tips

See Blog Post for my recommendations on how to add rice, tortellini, pasta, and other vegetables.
Chicken breast or thighs can be used for this soup. I use boneless/skinless chicken thighs. Bone-in chicken has a lot of great flavor too. Use about 2 large chicken breasts or 4-5 small chicken thighs.
Leftover or Rotisserie chicken can be used in this recipe as well, you’ll want about 3 cups. Skip the searing step and begin the recipe by softening the onions/carrots/celery in butter, then proceed as outlined.
Parmesan: Feel free to serve this with Parmesan sprinkled on top. Better yet! – Add a Parmesan rind to the soupwhile it simmers, it adds so much savory flavor!
The hot sauce, Worcestershire sauce, and mustard powder are flavor enhancers in this soup that can’t be tasted outright. The hot sauce doesn’t make it spicy. I use Frank’s Hot Sauce.
For a creamy spin on this recipe, try my Creamy Chicken Soup!
Top this soup with Ranch Oyster Crackers for even more flavor, or pair this with my crusty, airy, No Knead Bread for dipping!

Storage

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This soup freezes extremely well, it’s my go-to freezer recipe!

The nutritional information provided is an estimate and is per cup. There are approximately 9 cups in this recipe.

Nutrition

Calories: 214kcal, Carbohydrates: 8g, Protein: 14g, Fat: 14g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.2g, Cholesterol: 58mg, Sodium: 786mg, Potassium: 285mg, Fiber: 2g, Sugar: 2g, Vitamin A: 3500IU, Vitamin C: 6mg, Calcium: 34mg, Iron: 1mg