1–2 tablespoons olive oil

1 ¼ lbs. chicken (boneless skinless thighs or breasts)

Salt and pepper, to taste

2 tablespoons butter

1 small yellow onion, diced

¾ cup carrots, diced

2 ribs celery, diced

3 cloves garlic, minced

1 teaspoon hot sauce (e.g., Frank’s)

1 teaspoon Worcestershire sauce

7 cups chicken broth

1 ½ cups frozen mixed vegetables (e.g., corn, green beans)

1 teaspoon dried parsley

½ teaspoon dried basil

½ teaspoon dried oregano

½ teaspoon mustard powder

¼ teaspoon pepper

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Pat chicken dry and season with salt and pepper. Heat olive oil in a large soup pot over medium-high heat. Sear chicken for 3 minutes per side until golden. Remove, rest for 10 minutes, then shred or dice.
Melt butter in the same pot and scrape up any browned bits from the bottom with a silicone spatula.
Add onions, carrots, and celery. Sauté for 5 minutes until softened.
Add garlic, hot sauce, Worcestershire sauce, and all seasonings. Stir well to combine.
Pour in chicken broth and bring to a boil. Reduce heat and simmer. Return shredded chicken and any juices to the pot. Simmer uncovered for 15 minutes.
Add frozen vegetables and continue simmering partially covered for 10-15 minutes.
Adjust seasoning to taste and serve hot.

Use leftover or rotisserie chicken (about 3 cups) to save time; skip the searing step.
Add cooked rice, pasta, tortellini, or diced potatoes just before serving for variety.
Enhance flavor by adding a Parmesan rind to the broth during simmering.
Top with shredded Parmesan or Ranch Oyster Crackers for extra flavor.
Spinach, kale, peas, squash, or zucchini make great veggie additions.
This soup freezes exceptionally well. Store in airtight containers up to 3 months.