- 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.