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.
It makes such a great base that you can serve as-is, but there is plenty of broth to accommodate the addition of rice, tortellini, pasta, potatoes, and more! I like to freeze the soup as-is and customize the portion sizes when I reheat it later. See below for instructions on how I recommend incorporating each of these add-ons!
Chicken Vegetable Soup
Homemade Chicken Vegetable Soup is an easy recipe that’s both freezer and crock pot friendly! Optional additions include rice, pasta, potatoes, and more!
Prep: 10min
Total: 55min
Yield: 9
Serving Size: 1 serving
Nutrition Facts: calories 214 kcal, Carbohydrate 8 g, Protein 14 g, Fat 14 g, Saturated Fat 5 g, Trans Fat 0.2 g, Cholesterol 58 mg, Sodium 786 mg, Fiber 2 g, Sugar 2 g, unSaturated Fat 8 g, servingSize 1 serving
Ingredients:
- 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))
- 1 teaspoon dried parsley
- ½ teaspoon EACH: Dried basil, oregano, mustard powder
- ¼ teaspoon pepper
Instruction:
- 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 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!
EASY CHICKEN VEGETABLE SOUP RECIPE
FAQ
What gives chicken soup the most flavor?
What is the secret to making good soup?
- Use a Sturdy Pot. It is worth investing in a heavy pot with a thick bottom to use for making soup. …
- Sauté the Aromatics. …
- Start with Good Broth. …
- Cut Vegetables to the Right Size. …
- Stagger the Addition of Vegetables. …
- Keep Liquid at a Simmer. …
- Season Just Before Serving.
Should I cook raw chicken before adding to soup?
What makes a bowl of soup more flavorful?
