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You can make several recognizable Souplantation dishes from recipes the company published: Lemon Chicken Orzo Soup, Asian Ginger Broth, Strawberry Fields with Caramelized Walnuts, and Mandarin Spinach with Caramelized Walnuts. The archive also documents Sweet Tomato Onion Soup and the ingredients in Joan’s Broccoli Madness, though the latter is best treated as an ingredient-led home recreation rather than an official measured recipe. These are historical recipes and descriptions, not evidence of a current restaurant menu or product availability.
Which Souplantation recipes can you recreate from published formulas?
Start with the company-published recipes when you want the closest documented version. The archive supplies full ingredient quantities and directions for Lemon Chicken Orzo Soup, Asian Ginger Broth, and Strawberry Fields with Caramelized Walnuts. It also gives the salad ingredients and dressing-batch quantities for Mandarin Spinach with Caramelized Walnuts. Sweet Tomato Onion Soup is another company-published recipe, while Joan’s Broccoli Madness is documented through its ingredient description rather than a complete official formula.
| Dish | What the archive establishes | Best way to use it at home |
|---|---|---|
| Lemon Chicken Orzo Soup | Company-published recipe, including quantities and preparation notes; approximately one-gallon yield. | Follow the published proportions, especially the slow egg-tempering step. |
| Asian Ginger Broth | Company-published recipe with quantities for broth, ginger, garlic, cornstarch slurry, and vegetarian base. | Make the broth, then choose toppings to suit your meal. |
| Strawberry Fields with Caramelized Walnuts | Company-published salad and dressing recipes; dressing batch yields about four cups. | Use only the salad’s stated half-cup of dressing, not the whole batch. |
| Mandarin Spinach with Caramelized Walnuts | Company-published salad quantities and dressing ingredients; the dressing batch yields about 4¾ cups. | Make the salad with the stated ⅜ cup of dressing; consult the archived recipe for dressing quantities. |
| Sweet Tomato Onion Soup | Company-published preparation and ingredient list, but the quantities are not reproduced here. | Use the company recipe page for its full proportions; canned crushed tomatoes are an acknowledged substitute for “ground tomatoes.” |
| Joan’s Broccoli Madness | The company describes the main ingredients, but its complete measured formula is not established. | Combine the documented components with a sweet-tangy dressing and label your proportions as a home recreation. |
| Big Chunk Chicken Noodle Soup | The company describes its noodles as made from flour, egg, water, and salt, but does not provide a complete broth recipe. | Use a favorite chicken broth and homemade noodles for an inspired-by version, not an exact reconstruction. |
The first-party archive’s recipe pages are historical snapshots: Lemon Chicken Orzo Soup, Asian Ginger Broth, Strawberry Fields, Mandarin Spinach, and Sweet Tomato Onion Soup.
Recipe scale is one practical difference between the dishes. Lemon Chicken Orzo and Sweet Tomato Onion are each listed as roughly a gallon, while the two salad recipes call for only a fraction of their dressing batches. Plan for the published yield rather than assuming every recipe is a small household portion. If a gallon of soup is more than you need, scale every ingredient in the original formula by the same factor; do not change only the liquid or seasoning.
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How do you make Lemon Chicken Orzo Soup?
The published version is a lemony chicken soup thickened with a flour-and-butter base and finished with slowly tempered eggs. The company’s 2010 recipe gives an approximate one-gallon yield; it is a large batch, so scale all ingredients consistently if you need less rather than improvising a new ratio.
Ingredients
- 1 pound raw chicken breast
- ½ pound orzo
- 6 cups water and ¾ teaspoon salt, for cooking the orzo
- 5 tablespoons butter or margarine
- 9 tablespoons flour
- 11½ cups water
- 4½ tablespoons chicken base
- ½ cup lemon juice
- ½ tablespoon lemon zest
- ½ teaspoon kosher salt
- ¼ teaspoon white pepper
- About 6 eggs, or 1¼ cups, whisked
- 2 cups hot broth, reserved for tempering the eggs
- 2 tablespoons chopped sorrel
Preparation
- Cook the chicken breast, then cube it. The archived directions do not specify a particular cooking method.
- Cook the orzo separately in 6 cups of water with ¾ teaspoon salt. Drain it and let it cool.
- Melt the butter or margarine in a soup pot. Add the flour and cook for five minutes.
- Add 11½ cups water, chicken base, lemon juice, lemon zest, kosher salt, and white pepper. Simmer for 15 minutes.
- Whisk about 2 cups of hot broth into the whisked eggs slowly. This gradual warming is tempering: it raises the eggs’ temperature before they meet the hotter soup.
- Slowly whisk the tempered egg mixture back into the pot. Add the sorrel, cubed chicken, and cooled orzo.
The slow pour in both tempering stages matters: adding eggs abruptly to hot liquid can leave cooked egg pieces rather than a smooth finish. The company’s archived recipe is at Sweet Tomatoes’ Lemon Chicken Orzo Soup page.
Orzo is the small pasta that gives the soup its characteristic grain-like bites. Cook it separately as directed, then add it after the broth is prepared; this keeps the pasta step distinct from the soup-base method documented by the company. The recipe calls for chicken base, not simply plain water, so check the label if you are choosing a substitute or monitoring dietary ingredients.
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How do you make Asian Ginger Broth?
This is a seasoned, lightly thickened broth built around ginger, garlic, and vegetarian soup base. The company’s 2010 recipe leaves the toppings open to choice, so the list below is a set of suggestions, not a required combination.
Ingredients
- 4 tablespoons minced ginger
- 3 tablespoons minced garlic
- 2 tablespoons canola oil
- 6 tablespoons cornstarch
- 2 cups cold water, for the cornstarch slurry
- 14 cups water
- 6 tablespoons vegetarian base
- Salt or other seasoning, to taste
Preparation and serving
- Heat the canola oil and sauté the ginger and garlic for five minutes.
- In a separate bowl, dissolve the cornstarch in 2 cups cold water to make a smooth slurry.
- Add the slurry, 14 cups water, and vegetarian base to the pot.
- Bring the broth to a boil, then simmer for 15 minutes. Season to taste.
- Serve with whichever additions you want: sliced green onions, shredded carrots, chopped spinach, sliced mushrooms, wonton strips, or cubed tofu.
The published recipe named Custom-brand vegetarian base powder but allowed a similar base as a substitute. Check the actual ingredients on any base you choose: the word “vegetarian” alone does not establish that a product meets every dietary need. The archived Asian Ginger Broth recipe is the source for its proportions and suggested toppings.
For shopping, the key ingredient to look for is vegetarian soup base powder; a similar product is an allowed stand-in, and the historical recipe does not make a particular brand necessary. Wonton strips are optional rather than part of the required broth, as are the vegetables and tofu. That makes this the most customizable of the documented soups: build the pot of broth first, then add only the toppings that fit your preferences.
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How do you recreate Strawberry Fields with Caramelized Walnuts?
This salad pairs romaine and mixed greens with strawberries, carrots, red onion, raisins, and sweetened walnuts. Its strawberry-balsamic dressing is a separate, larger batch: the company’s 2010 recipe yields about four cups, but the salad uses only ½ cup.
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- Briefly boil ½ cup diced walnuts.
- Coat them with 2 tablespoons sugar.
- Bake at 325°F for about 8–10 minutes.
Strawberry-balsamic dressing
Blend together 1½ pounds sweetened frozen strawberries, ⅔ cup balsamic vinegar, 2 tablespoons sugar, 1½ tablespoons Dijon mustard, 1 tablespoon kosher salt, and ¾ teaspoon black pepper. With the blender running, add ¾ cup canola oil. The published dressing batch yields about four cups.
Salad
Combine 4 cups romaine, 4 cups mixed greens, 1 cup sliced strawberries, ½ cup caramelized walnuts, ½ cup shredded carrots, ½ cup sliced red onion, and ½ cup raisins. Toss with ½ cup of the prepared dressing. Do not pour the full dressing batch over this salad; most of it is left over by design. The original quantities appear on the Strawberry Fields with Caramelized Walnuts recipe page.
The dressing calls for a blender or food processor so the frozen strawberries and other ingredients can be blended together before the oil is added. Remember that this is a dressing recipe with a roughly four-cup yield, not a one-bowl measure. Store the unused portion separately if you have made the full batch; the documented salad quantity is still just half a cup.
How do you make Mandarin Spinach with Caramelized Walnuts?
This salad uses spinach and mandarin oranges rather than the mixed greens and fresh strawberries in Strawberry Fields. Its orange-based dressing is a different formula, so swapping in the strawberry-balsamic dressing would create a variation rather than the documented salad.
Salad ingredients
- 8 cups chopped spinach
- 1½ cups mandarin oranges
- 1 cup caramelized walnuts
- ¼ cup diced red onion
- ⅜ cup dressing
The company’s 2010 recipe uses a dressing made with canola oil, orange juice, sugar, lemon juice, white-wine vinegar, Spanish paprika, and salt, and says the batch yields approximately 4¾ cups. The salad itself uses just ⅜ cup, so dress it with that amount rather than emptying the batch into the bowl. The archived page gives the full dressing formula and walnut directions: Mandarin Spinach with Caramelized Walnuts.
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The walnut preparation follows the same basic technique described for Strawberry Fields: briefly boil the walnuts, coat them with sugar, and bake at 325°F. The fruits and greens differ, and so do the dressings. Keep the orange-juice, lemon-juice, white-wine-vinegar dressing with the spinach-and-mandarin salad if you want to stay close to the company-published pairing.
What can you make from the other documented soup and salad descriptions?
Two additional dishes have useful first-party information, but not the same level of recipe detail. Treat what is documented as a starting point, not as proof of a complete original formula.
Sweet Tomato Onion Soup
The company’s 2011 recipe describes butter or margarine, minced garlic, salt, dried oregano, flour, sliced red onions, canned diced tomatoes, canned ground tomatoes, and water. Its method is to sauté the seasonings and garlic, cook the flour for five minutes, add water, onion, and tomatoes, then simmer for 15 minutes. A company reply says canned crushed tomatoes can stand in for “ground tomatoes.” The archived recipe lists a one-gallon yield, but use its page for quantities rather than guessing them here. This is a separately named soup; do not treat it as the same formula as Classic Creamy Tomato. See the Sweet Tomato Onion Soup recipe.
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Joan’s Broccoli Madness
The company’s description identifies broccoli, salted cashews, red onion, smoky bacon, and a sweet-tangy dressing. A 2012 salad-kit announcement also names raisins and “Sweet Madness” dressing. Those details support an ingredient-led recreation: cut broccoli into bite-size pieces, combine it with the documented components, and coat it with a sweet-tangy dressing made to your taste.
A fan-produced recipe provides measurements for a dressing made with mayonnaise, apple-cider vinegar, and sugar, but explicitly says it is not official. If you use that or another measured formula, call it a copycat or home version—not Souplantation’s recovered recipe. The company said in its 2012 announcement that more than one million kits had sold across more than eight states; that is a statement about that historical launch, not current sales or availability. The announcement is at Souplantation’s Joan’s Broccoli Madness kit page.
The same announcement said the kit served four to five people and cost $5.99 at its 2012 launch. Those are historical launch details, not a present-day price or proof that the kit remains for sale. At home, cashews and bacon are important distinguishing components alongside the broccoli and sweet-tangy dressing; raisins and red onion are also named in the historical kit description.
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Big Chunk Chicken Noodle Soup
The company’s Freshly Made page says its noodles were made from “Flour, egg, water and a pinch of salt” and cooked in the soup. It does not establish noodle ratios or the complete broth formula. For an inspired-by bowl, add homemade noodles to a chicken broth you like; be clear that the result is not an exact reconstruction. The description is on the Freshly Made archive page.
How do you choose which dish to make first?
Choose based on the kind of cooking you want, not on an assumption that every dish has the same level of documentation. Asian Ginger Broth is a broth-first option with flexible toppings; Lemon Chicken Orzo requires more steps and careful egg tempering. For salads, Strawberry Fields brings together mixed greens, fresh strawberries, raisins, and strawberry-balsamic dressing, while Mandarin Spinach pairs spinach and mandarins with a citrus dressing. Joan’s Broccoli Madness is the option to treat most flexibly because its official description establishes components, not a complete measured formula.
- For the clearest full soup formula: choose Lemon Chicken Orzo or Asian Ginger Broth.
- For a salad with a documented dressing batch: choose Strawberry Fields, and reserve most of the dressing.
- For a spinach-and-citrus profile: choose Mandarin Spinach and follow its separate dressing recipe.
- For a looser copycat: build Joan’s Broccoli Madness around its documented ingredients, clearly labeling your own dressing proportions.
The distinction is also one of texture and effort. Asian Ginger Broth is a vegetarian-base broth thickened with cornstarch and finished with chosen toppings. Lemon Chicken Orzo is a fuller chicken soup with pasta and an egg-enriched finish. Strawberry Fields leans sweet-tart through strawberries and balsamic, while Mandarin Spinach gets its citrus character from its own orange and lemon dressing. Those differences are why the recipes are not interchangeable even when both salads include caramelized walnuts.
Independent reader supportYour contribution helps us test, update, and keep practical guides available for everyone.What should you check for dietary needs?
Do not assume a homemade version is automatically vegetarian, vegan, gluten-free, or safe for a particular allergy. The archived restaurant menu used labels such as vegetarian, vegan, and “gluten-friendly” for some historical dishes, while warning about substitutions and possible cross-contact and not guaranteeing suitability for severe sensitivities. Those restaurant labels do not certify your ingredients or kitchen process.
- Check the label on soup base, broth, and any prepared dressing.
- Check pasta and wonton strips for ingredients relevant to your needs.
- Account for eggs in Lemon Chicken Orzo and bacon and nuts in Joan’s Broccoli Madness.
- For allergies or severe sensitivities, assess every ingredient and the risk of cross-contact in your own kitchen.
The historical menu’s qualifications are available on Souplantation’s archived dietary menu page. Also check the ingredients in the vegetarian base, salad dressing components, nuts, pasta, and any packaged toppings rather than relying on a dish name or a past restaurant label.
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What is sorrel, and why is it in Lemon Chicken Orzo Soup?
Sorrel is a leafy herb with a tart flavor that suits a lemon-forward soup. The archived formula calls for 2 tablespoons chopped sorrel; it does not document a substitute, so omitting or replacing it is a home variation.
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Can I use the entire Strawberry Fields dressing batch for one salad?
The published recipe pairs a roughly four-cup dressing batch with a salad that calls for just ½ cup. The remaining dressing is not part of that salad’s stated quantity.
Does the Joan’s Broccoli Madness kit announcement mean I can still buy the kit?
No current availability follows from a 2012 announcement. The company’s statement about kit sales and its launch details describe that historical release only.
Which Souplantation soup is easiest to customize at home?
Asian Ginger Broth is the most flexible documented option because the company suggests several optional toppings, including green onions, carrots, spinach, mushrooms, wonton strips, and tofu. Choose toppings individually rather than treating the list as mandatory.
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The archived recipe yields approximately one gallon. It advises using the original proportions consistently if scaling down; changing only some ingredients can alter the result.
Is Joan’s Broccoli Madness recipe official?
The company documents its ingredients and, in a 2012 kit announcement, names raisins and Sweet Madness dressing. A fan recipe with measured mayonnaise, apple-cider vinegar, and sugar proportions explicitly says it is not official, so label those measurements as a copycat or home version.
Are the old kit price and sales figure current?
No. Souplantation said in 2012 that more than one million kits had sold across more than eight states, and announced a launch price of $5.99 for a kit serving four to five. Those figures describe that historical launch, not current sales, price, or availability.
Can I use strawberry-balsamic dressing on Mandarin Spinach?
You can make that home variation, but the documented Mandarin Spinach recipe uses its own citrus dressing with orange juice, lemon juice, white-wine vinegar, paprika, and salt.
