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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.
Remove the chicken and set aside. Let it rest for 10 minutes, then dice or shred.
Melt butter in the same pot over medium heat.
Use a silicone spatula to 'clean' the bottom and sides of the pot.
Add the onions, carrots, and celery and soften for 5 minutes.
Add the garlic, hot sauce, Worcestershire sauce, and seasonings. Stir to combine.
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.
Add the frozen vegetables. Cover partially and simmer for 10-15 more minutes. Serve!