Past Recipes
Chicken Soup

Chicken Soup with Brown Rice, Swiss Chard, and Peas

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We’re firm believers that there’s almost nothing that chicken soup can’t solve. After weeks of indulgent feasting—and the inherently gluttonous after-effects—we’re craving a comforting meal that’s ideal for those of us looking to follow a low-fat diet. So, Chef Andrea crafted this fortifying soup packed with the clean, simple flavors of tender roasted chicken, carrots, peas, and zingy lemon juice. Nutty, whole-grain brown rice provides some chewy texture to this brothy bowl, which gets topped with fresh herbs and just a bit of Parmesan for even more flavor.

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 790
  • Protein 62g
  • Total Carb 81g
  • Total Fat 23g

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

Ingredients & Equipment

What we send

  • leek
    • 1
    • leek
  • brown rice
    • 3/4 cup
    • brown rice
  • dill
    • 1/8 ounce
    • dill
  • stalk celery
    • 1
    • stalk celery
  • chives
    • 1/8 ounce
    • chives
  • carrots
    • 4 ounces
    • carrots
  • boneless skinless chicken breasts
    • 2
    • boneless skinless chicken breasts
  • rainbow Swiss chard
    • 5 ounces
    • rainbow Swiss chard
  • shaved Parmesan cheese
    • 1 ounce
    • shaved Parmesan cheese
  • chicken stock
    • 32 ounces
    • chicken stock
  • lemon
    • 1
    • lemon
  • peas
    • 1/2 cup
    • peas

What You’ll Need

  • olive oil
  • black pepper
  • kosher salt
  • 2 8" medium pots
  • baking sheet

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 425ºF. Bring a medium pot of water to a boil over high heat. Trim and discard dark green top of leek, if needed. Halve leek lengthwise; cut crosswise into ½-inch half-moons. Place leek in a bowl of cold water, separating pieces, to let dirt sink to bottom. Rinse remaining produce. Thinly slice celery and carrots crosswise on a diagonal. Thinly slice chard crosswise, keeping stems and leaves separate.

  2. Cook Rice and Roast Chicken

    Cook Rice and Roast Chicken

    Season boiling water generously with salt. Stir in brown rice and cook until tender, 22-25 minutes. Then, drain rice and set aside. Meanwhile, pat chicken dry with paper towel and place on a baking sheet. Rub all over with ½ tablespoon olive oil, ½ teaspoon salt, and pepper as desired. Roast until cooked through and no longer pink, 15-17 minutes.

  3. Caramelize Aromatics

    Caramelize Aromatics

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

  4. Prepare Garnishes

    Prepare Garnishes

    While aromatics cook, quarter lemon. Thinly slice chives. Roughly chop dill leaves, discarding stems. Set lemon wedges and herbs aside until ready to serve.

  5. Simmer Soup

    Simmer Soup

    Add stock and ½ teaspoon salt to pot with caramelized aromatics. Increase heat to high and bring to a boil, then reduce to medium high and simmer until flavors have melded, about 6 minutes. Meanwhile, roughly chop roasted chicken into bite-size pieces, or shred using 2 forks. Reduce heat under pot to medium and stir in peas, chard leaves, rice, and shredded chicken. Simmer to warm through, 2 minutes more.

  6. Plate Chicken Soup

    Plate Chicken Soup

    Taste chicken soup and add salt and pepper as desired, then ladle into roomy serving bowls. Garnish with Parmesan, chives, and dill, and serve with lemon wedges for squeezing over. Dig in!

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