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Lemon Chicken Orzo Soup Recipe

Vegan lemon orzo soup with plant-based “chicken,” vibrant herbs, and a zesty, comforting broth for easy meals.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 medium carrots diced
  • 2 celery stalks diced
  • 4 cups vegetable broth
  • 1 cup plant-based “chicken” pieces
  • 1/2 cup orzo pasta
  • 2 tbsp fresh lemon juice
  • Zest of 1 lemon
  • Salt and pepper to taste
  • Fresh parsley for garnish

Method
 

  1. Heat olive oil in a large pot; sauté onion, garlic, carrots, and celery until softened, about 5 minutes.
  2. Add vegetable broth and vegan “chicken”; bring to a gentle boil.
  3. Stir in orzo; simmer 10–12 minutes until noodles are tender.
  4. Add lemon juice and zest; season with salt and pepper.
  5. Remove from heat; garnish with fresh parsley before serving.

Notes

Nutritional Values (per serving)

  • Calories: 180
  • Total Fat: 6g
  • Saturated Fat: 1g
  • Carbohydrates: 26g
  • Fiber: 4g
  • Protein: 7g

Vitamins & Minerals (per serving)

  • Vitamin A: 25%
  • Vitamin C: 20%
  • Calcium: 6%
  • Iron: 12%
  • Vitamin K: 10%

Notes & Tips

  • Use fresh lemon for the brightest, zestiest flavor.
  • Plant-based “chicken” can be tofu, seitan, or your favorite vegan protein.
  • For creamier texture, blend half the soup before adding lemon.
  • Garnish with parsley or chives for extra color and flair.
  • Serve with crusty vegan bread for a cozy, complete meal.