Step 1

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.)

Step 2

Remove the chicken and set aside. Let it rest for 10 minutes, then dice or shred.

Step 3

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.

Step 4

Add the onions, carrots, and celery and soften for 5 minutes.

Step 5

Add the garlic, hot sauce, Worcestershire sauce, and seasonings. Stir to combine.

Step 6

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.

Step 7

Add the frozen vegetables. Cover partially and simmer for 10-15 more minutes. Serve!