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Chicken Soup

Chicken Soup with Brown Rice, Swiss Chard, and Peas

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Recipe Details

Story

We’re firm believers that there’s almost nothing that chicken soup can’t solve. This fortifying soup is packed with the clean, simple flavors of tender roasted chicken, Swiss chard, peas, and zingy lemon juice. Nutty, whole-grain brown rice provides some chewy texture to this repeat favorite, which gets topped with fresh herbs and just a bit of Parmesan for even more flavor.

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Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Andrea

By Chef Andrea

Nutritional info

  • 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

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

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 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. Rinse all produce. Thinly slice celery and carrots crosswise on a diagonal. Stack chard and thinly slice crosswise, keeping stems and leaves separate. Peel onion, halve, and thinly slice.

  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, heat 1 tablespoon olive oil in a separate medium pot over medium-high heat. When oil is shimmering, add celery, carrots, chard stems, and onion. 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, shred chicken using 2 forks, or roughly chop. Reduce heat under pot to medium and stir in peas, chard leaves, cooked brown rice, and shredded chicken. Simmer to warm through, about 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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