Instructions
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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.)
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Remove the chicken and set aside. Let it rest for 10 minutes, then dice or shred.
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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.
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Add the onions, carrots, and celery and soften for 5 minutes.
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Add the garlic, hot sauce, Worcestershire sauce, and seasonings. Stir to combine.
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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.
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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.
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