Chicken Vegetable Soup

Chicken Vegetable Soup

For those lazy days you need all the easy.


  • 1 tablespoon olive oil
  • 6 tablespoons butter, divided
  • 1 package boneless skinless chicken thighs (or breasts, bone-in would provide better flavor if using white meat) OR rotisserie
  • Seasoning salt & pepper
  • 1 yellow onion, diced
  • 3/4 cup carrots, diced
  • 2 ribs celery, diced
  • 4 cloves garlic, minced
  • 1 teaspoon Tabasco
  • 1 teaspoon Worcestershire
  • 7 cups chicken broth
  • 1 1/2 cups frozen mixed vegetables (corn, green beans, etc.)


  • 1 teaspoon dried parsley
  • 1/2 teaspoon basil
  • 1/2 teaspoon oregano
  • 1/2 teaspoon mustard powder
  • 1/4 teaspoon pepper


If not using a rotisserie, pat chicken dry and season with seasoning salt and pepper.  Heat olive oil and 3 tablespoons butter in soup pot over medium-high heat.  Add chicken and sear on each side for 3 minutes until a golden crust develops.  You will not cook the chicken all the way through.

Remove chicken and set aside.  Add other 3 tablespoons butter to soup pot and use a wooden spoon to scrap browned bits.  Add onion, carrots, celery.  Cook for 5 minutes. While this is cooking cut your chicken up.

To the pot add garlic, Tabasco, Worcestershire, and seasonings.  Stir.  Add broth.  Bring to a boil then reduce to simmer.  Add chicken back to soup.  Simmer uncovered for 15 minutes.

Add frozen veggies.  Cover partially and simmer 10-15 more minutes.

*To make this in the crock pot, follow the steps to sear the chicken then add all remaining ingredients and cook on low 7-8 hours or high 3-4 hours.

Adapted from The Cozy Cook.