One-Pot Chicken Orzo Soup

Name: One-Pot Chicken Orzo Soup with Dark Meat Chicken, Zucchini & Ciabatta Toasts
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 1 unit Onion; 6 ounce Carrots; 1 unit Zucchini; 1 ounce Mirepoix Paste; 1 unit Ciabatta Bread; 4 ounce Orzo Pasta; 2 unit Chicken Stock Concentrate; 20 ounce Diced Skinless Dark Meat Chicken; Salt; Pepper; Cooking Oil; Butter

with Dark Meat Chicken, Zucchini & Ciabatta Toasts

Recipe Development TeamPublished on July 23, 2025

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There’s nothing cozier than a hearty bowl of chicken soup—and this fresh spin is all yours in just 30 minutes! You'll simmer juicy dark meat chicken with zucchini, onion, and carrots, and quick-cooking orzo pasta, and serve with buttery ciabatta toast for dunking. Soup's on!

Tags:

High Protein

•Fiber Powered

•Easy Cleanup

Allergens:

Soy

•Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time10 minutes

DifficultyMedium

Ingredients

serving amount

1 unit

Onion

6 ounce

Carrots

1 unit

Zucchini

1 ounce

Mirepoix Paste

1 unit

Ciabatta Bread

(Contains: Soy, Wheat)

4 ounce

Orzo Pasta

(Contains: Wheat)

2 unit

Chicken Stock Concentrate

20 ounce

Diced Skinless Dark Meat Chicken

Not included in your delivery

Salt

Pepper

Cooking Oil

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Calories770 kcal

Fat22 g

Saturated Fat6 g

Carbohydrate84 g

Sugar11 g

Dietary Fiber7 g

Protein54 g

Cholesterol205 mg

Sodium1370 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Small Bowl

•Peeler

•Medium Pot

Instructions

PDF

• Place 1 TBSP butter (2 TBSP for 4 servings) in a small microwave-safe bowl; bring to room temperature. Wash and dry produce. • Halve, peel, and dice onion into ¼-inch pieces. Trim, peel, and quarter carrots lengthwise; cut crosswise into ¼-inch-thick pieces. Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick pieces.

• Open package of chicken and drain off any excess liquid. • Heat a drizzle of oil in a medium pot (large pot for 4 servings) over medium-high heat. Add chicken and onion; season with salt (we used ½ tsp; 1 tsp for 4) and pepper. Cook, undisturbed, until chicken is browned on one side, about 2 minutes (it'll finish cooking in the next step). • Stir in carrots, zucchini, mirepoix paste, stock concentrates, and 2 ½ cups water (5 cups for 4). Cover and bring to a boil.

• Once soup is boiling, stir in orzo. Reduce to a simmer. Cook, covered, stirring occasionally, until veggies are tender, orzo is al dente, and chicken is cooked through, 10-12 minutes more. • Taste and season with salt and pepper if desired.

• While soup simmers, halve and toast ciabatta. Spread with softened butter (if butter is not yet softened, microwave for 5-10 seconds). Halve ciabatta on a diagonal. • Divide soup between bowls. Serve with ciabatta toast on the side.

Poultry is fully cooked when internal temperature reaches 165°.