Past Recipes
Chicken Soup

Chicken Soup with Leeks, Carrots, and Dill

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This cozy chicken soup skips the noodles in favor of an extra dose of veggies. Sauté carrots, celery, seasonal leeks, and garlic in butter and the flavorful pan drippings left behind from searing chicken breasts. Add broth, then simmer until the vegetables are tender and the soup is fragrant. Shredded chicken, spinach, and fresh dill complete these hearty, aromatic bowls.

  • < 600 Calories
  • Stovetop Only
  • Low Carb Diet
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Liz

By Chef Liz

  • Calories 480
  • Protein 38g
  • Total Carb 21g
  • Total Fat 27g

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

Ingredients & Equipment

What we send

  • boneless skin-on chicken breasts
    • 2
    • boneless skin-on chicken breasts
  • leek
    • 1
    • leek
  • carrots
    • 6 ounces
    • carrots
  • celery stalk
    • 1
    • celery stalk
  • garlic
    • 2 cloves
    • garlic
  • unsalted butter
    • 2 packets
    • unsalted butter
  • chicken bouillon cube
    • 1
    • chicken bouillon cube
  • dill
    • 1/8 ounce
    • dill
  • lemon
    • 1
    • lemon
  • baby spinach
    • 1 ounce
    • baby spinach

What You’ll Need

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

Cooking Steps

  1. Cook chicken

    Cook chicken

    Pat chicken very dry with paper towel and season all over with ½ teaspoon salt and pepper. Heat 2 teaspoons olive oil in a large pot over medium-high heat. When oil is shimmering, add chicken skin-side down; sear until skin is golden and easily lifts from pan, 6 minutes. Flip and sear until cooked through and no longer pink, about 6 minutes more. Transfer chicken to a cutting board; set aside to rest, reserving pot, off heat.

  2. Prepare ingredients

    Prepare ingredients

    While chicken cooks, if leek arrived with dark green tops, trim and discard them. Halve leek lengthwise, then cut crosswise into ¼-inch half-moons. Place in a bowl of cold water, separating pieces, to let dirt sink to bottom. Rinse remaining produce. Halve carrots and celery stalk lengthwise, then thinly slice crosswise on a diagonal. Mince garlic.

  3. Sauté aromatics

    Sauté aromatics

    Use a slotted spoon or your hands to remove leek from water, then pat dry with paper towel. Return pot from chicken to medium-high heat with butter. When butter is foamy, add leek, carrots, celery, ¼ teaspoon salt, and pepper as desired. Sauté, stirring occasionally, until beginning to soften, 3 minutes. Add garlic and sauté, stirring, until fragrant, about 1 minute more.


  4. Simmer soup

    Simmer soup

    To pot with vegetables, still over medium-high heat, add bouillon cube, 6 cups water, ½ teaspoon salt, and pepper as desired. Bring to a boil over high heat, then reduce heat to medium-high; simmer until flavors have melded and liquid is reduced by ⅓, 12-15 minutes. Meanwhile, pick dill leaves, discarding stems. Halve lemon and set aside 1 half for the next step; cut remainder into wedges for serving.


  5. Finish chicken soup

    Finish chicken soup

    Remove and discard skin from chicken (it helped keep the chicken moist as it cooked, but could create a chewier texture in your soup, so we recommend removing it), then shred using 2 forks or roughly chop. Use any remaining downtime to set the table. Once soup has simmered, remove pot from heat; stir in spinach and shredded chicken to combine and wilt spinach slightly. Stir in 1 squeeze lemon juice, then taste and add salt and pepper.


  6. Plate chicken soup

    Plate chicken soup

    Ladle chicken soup into serving bowls. Garnish with dill and serve with lemon wedges for squeezing over. Enjoy!

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