Start by chopping your boneless chicken into bite-sized pieces. Season generously with salt and pepper. This step is crucial. Don’t skimp on the seasoning!

In a large pot, heat the olive oil and butter over medium heat. Add the diced onion and let it cook until it becomes translucent. You want that lightly sweet aroma filling your kitchen. Toss in the minced garlic and cook until it's fragrant. This usually takes about a minute—don’t let it burn!

Now toss in the carrots and celery. Stir them around, allowing them to soften for about five minutes. You’ll want your kitchen to start smelling like a warm hug.

Next, add the seasoned chicken to the pot, stirring everything together. Cook until the chicken is no longer pink on the outside; this should take about 5-7 minutes.

Slowly pour in the chicken stock while stirring. Bring it to a gentle boil. The idea is to build a flavorful broth that will cuddle all those ingredients. Add the frozen corn and green beans at this point.

Introduce your enhanced seasonings—smoked paprika, parsley flakes, crushed basil, oregano, mustard powder, and black pepper. Add the smoky hot sauce and Worcestershire sauce. Don’t forget the lemon zest! Stir well and taste. This is the moment to adjust seasonings if necessary.

Reduce the heat and allow the soup to gently simmer for about 20-30 minutes. This is crucial; it’s when the flavors meld beautifully together.

Ladle the soup into bowls and serve hot. Garnish with a sprinkle of fresh parsley or some crusty bread on the side. Enjoy the warmth!