Past Recipes
Chicken Orzo Soup

Chicken Orzo Soup with Spinach, Peas, and Dill

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Since soup is Chef Suzanne’s favorite food group, chicken soup is definitely her favorite dish in the world. This hearty yet light version swaps in orzo (a pasta with a shorter, rice-like shape) for the traditional long noodles, and highlights seasonal greens and herbs alongside juicy bits of chicken. Leek, celery, and carrot create an aromatic base for the broth, which gets a hit of freshly squeezed lemon and shaved Parmesan right before you lift your spoon.
  • Low Carb Diet
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 610
  • Protein 55g
  • Total Carb 57g
  • Total Fat 17g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • chives
    • 1/8 ounce
    • chives
  • dill
    • 1/8 ounce
    • dill
  • celery stalk
    • 1
    • celery stalk
  • lemon
    • 1
    • lemon
  • orzo
    • 1/2 cup
    • orzo
  • chicken stock
    • 32 ounces
    • chicken stock
  • shaved Parmesan cheese
    • 1/4 cup
    • shaved Parmesan cheese
  • baby spinach
    • 3 ounces
    • baby spinach
  • carrots
    • 2
    • carrots
  • leek
    • 1
    • leek
  • boneless skinless chicken breasts
    • 2
    • boneless skinless chicken breasts
  • peas
    • 1/2 cup
    • peas

What You’ll Need

  • kosher salt
  • olive oil
  • black pepper
  • baking sheet
  • 10" large pot

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 425ºF. Rinse all produce. If leek arrived with dark green top, trim and discard it. Halve lengthwise, then cut crosswise into ½-inch half-moons. Place leeks in a bowl of cold water, separating pieces with your fingers, to let dirt sink to bottom. Thinly slice celery and carrots on a diagonal. Cut lemon into 4 wedges for serving. Thinly slice chives. Roughly chop dill leaves, discarding stems.

  2. Roast Chicken

    Roast Chicken

    Pat chicken dry with paper towel and place on a baking sheet. Season all over with ½ teaspoon salt and pepper as desired, then drizzle 1 teaspoon olive oil over each chicken breast. Roast until cooked through and no longer pink, 12-15 minutes.

  3. Caramelize Aromatics

    Caramelize Aromatics

    While chicken roasts, using a slotted spoon or your hands, remove leeks from water and pat dry with paper towel (don't drain leeks like you would pasta—the dirt at the bottom of the bowl will pour over them). Heat 1 tablespoon olive oil in a large pot over medium-high heat. When oil is shimmering, add leeks, celery, and carrots. Sauté, stirring, until very soft and caramelizing, 7-8 minutes.

  4. Cook Orzo

    Cook Orzo

    Add chicken stock to pot with aromatics, then increase heat to high and bring to a boil. Season with ½ teaspoon salt and stir in orzo. Cook until orzo is al dente, about 6 minutes.

  5. Shred Chicken and Finish Soup

    Shred Chicken and Finish Soup

    While orzo cooks, shred roasted chicken using 2 forks or tongs, or roughly chop into bite-size pieces. Once orzo is tender, reduce heat under pot to medium and add shredded chicken. Stir in peas and spinach and simmer to warm through, about 2 minutes more. Taste and add more salt and pepper as desired.

  6. Plate Chicken Orzo Soup

    Plate Chicken Orzo Soup

    Ladle soup into roomy bowls and sprinkle over Parmesan. Garnish with chives and dill, and serve with lemon wedges for squeezing over. Dig in!

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