Meal Kit
Creamy Chicken and Orzo Soup
with red pepper and lemon
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
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Under %{max_calories} calories
Chef
Sarah Thomsen
It's the best season right now. By "best season," we don't mean fall; we do love the turning of the leaves and the pumpkin spice everything, but we're talking about the best season of all, soup season. When the weather gets a bit cooler, the spoon and bowl come out, and we've got a stunner here, creamy, deep, with the tang of roasted red peppers and the herbaceous touch of dill. The best soup, for the best season.
In Your Box (serves 2)
- 10 oz. Diced Chicken Thighs
- 8 oz. Carrot
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4 fl. oz. Cream Sauce Base
- 1 Onion
- 1 Lemon
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4 oz. Orzo Pasta
- 3 oz. Roasted Red Peppers
- 2 tsp. Chicken Broth Concentrate
- 1 tsp. Poultry Seasoning
- 2 Dill Sprigs
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories550
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Carbohydrates60g
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Net Carbs53g
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Fat18g
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Protein39g
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Sodium1500mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 1 Large Pot
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using whole chicken breasts, pat dry and, on a clean cutting board, cut into 1” dice. Follow same instructions as diced chicken thighs.
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If using diced chicken breasts, follow same instructions as diced chicken thighs.
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1 Cook the Orzo
Once water in medium pot is boiling, add orzo and cook until al dente, 4-5 minutes.
Drain orzo in a wire-mesh strainer. Set aside.While orzo cooks, continue recipe. -
2 Prepare the Ingredients
Halve lemon lengthwise and juice.
Peel, trim, and cut carrot into 1/4" dice.Stem dill and coarsely chop.Mince roasted red pepper.Halve and peel onion. Cut halves into 1/4" dice.Pat chicken thighs dry. Don't worry about trimming. Excess fat will render while cooking and add flavor. -
3 Start the Soup
Place a large pot over medium-high heat and add 2 tsp. olive oil.
Add onion, carrot, poultry seasoning, and a pinch of salt to hot pot. Stir occasionally until slightly softened, 6-8 minutes.Add chicken and stir occasionally until slightly browned, 2-4 minutes. -
4 Finish the Soup
Add 13/4 cups water, cream base, chicken base, a pinch of salt, and 1/4 tsp. pepper to hot pot. Stir to combine, then bring to a simmer.
Once simmering, stir occasionally until chicken reaches a minimum internal temperature of 165 degrees, 3-4 minutes.Remove from burner.Stir in orzo, roasted red peppers, 1 Tbsp. lemon juice (add more to taste, if desired), and dill (reserve a pinch for garnish) until combined. -
5 Finish the Dish
Plate dish as pictured on front of card, garnishing with remaining dill. Bon appétit!
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