This soup isn't too far off from my popular vegan chicken noodle soup, but the lemon is what sets it apart! The soup is bright and brothy, making it impossible to stop eating.
A lot of non-vegan lemon orzo soup recipes online lean on chicken for protein, so if you want to bulk this one up, browned tofu or vegan chicken pieces work well. Just brown it first in the pot, set it aside, and stir it back in right before serving. Sticking to the pantry-staples theme, you could add crispy chickpeas at serving time,or a can of drained and rinsed chickpeas added right when the bouillon goes in.
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This soup is low effort and big on flavor — you'll be slurping it up in about 30 to 40 minutes.
why you'll love this lemon orzo soup
- It's ready in about 30 minutes. One pot, pantry staples, no complicated technique.
- The lemon makes it. Fresh lemon zest and juice turn a simple vegetable soup into something bright and craveable.
- It's endlessly adaptable. Add browned tofu, vegan chicken, or chickpeas for extra protein without changing the base recipe at all.
ingredient notes
- vegan chicken-flavored bouillon gives the broth its savory backbone. This is what makes the soup taste like something more than just vegetable broth.
- orzo cooks right in the broth, which means one pot and no draining a separate pasta pot.
- fresh thyme adds an earthy, herbal note that balances the bright lemon.
- lemon zest and juice are added at two different points. The zest goes in early to infuse the broth as it cooks, and juice goes in at the end so the bright citrus flavour stays fresh instead of cooking off.
- Italian parsley is added in two batches, partway through cooking and again at the end, for layered freshness.
how to make lemon orzo soup
- cook the vegetables. Heat olive oil in a large stock pot or Dutch oven over medium-high heat. Add onion, carrot, and celery and cook for 5 to 6 minutes until soft and fragrant.
- add the aromatics. Stir in garlic and thyme, lower the heat to medium, and cook another 1 to 2 minutes.
- build the broth. Add the bouillon and stir to coat the vegetables, then pour in the hot water. Add the orzo and lemon zest and bring to a boil with the lid partially on to let steam escape, about 8 to 9 minutes. Once boiling, stir in half the parsley, then lower to a low boil and cook another 7 to 9 minutes, uncovered, until the orzo is al dente.
- finish and serve. Stir in the lemon juice and remaining parsley once the orzo is al dente. Season with salt and pepper to taste, and serve immediately.
frequently asked questions
Yes, it stores well in the fridge for up to 3 to 4 days. Add a splash of water or more broth when reheating, as the orzo may absorb liquid.
You can use a different-shaped pasta that's gluten-free friendly! Cook time may vary. I find a rice pasta will likely get too soggy in a soup, so I would recommend a corn, rice blend, or a corn, quinoa blend of gluten-free pasta. You can also cook the pasta separately and add into each portion when serving to keep it from getting to gummy or soggy.
yes, of course. Browned tofu or vegan chicken pieces both work well. Brown either one first in the pot, set aside, and stir back in right before serving. A can of drained and rinsed chickpeas added along with the bouillon is another easy option.
lemon orzo soup
Ingredients
- 2 tbsp olive oil
- 1 C finely chopped yellow onion
- 1 C finely chopped carrot
- 1 C finely chopped celery
- 1 tbsp minced garlic
- 1 tbsp fresh thyme
- 2 cubes or 2 teaspoon vegan chicken-flavoured bouillon
- 8 C hot water
- 1 C orzo
- 1 lemon, zest and juice
- 1 C finely chopped Italian parsley, divided
- sea salt and ground black pepper, to taste
Instructions
- Place a large stock pot or Dutch oven over medium-high heat and add olive oil. Once hot add onion, carrot, and celery and cook for 5 to 6 minutes until soft and fragrant.
- Add minced garlic and thyme and stir to combine, lower heat to medium, and cook another 1 to 2 minutes.
- Add the bouillon cubes or paste and stir to coat the veggies, then add hot water and stir to combine. Add orzo and lemon zest and bring to a boil with a lid partially on top, allowing the steam to escape, about 8 to 9 minutes.
- Once boiling, stir in ½ cup parsley and stir to combine, then lower the heat to a low boil and cook for another 7 to 9 minutes without the lid on until the orzo is al dente.
- Add lemon juice and remaining parsley once the orzo is al dente, as well as sea salt and ground pepper to taste. Serve immediately.
Lauren Toyota
Lauren is a plant-based powerhouse, a former TV host turned wildly successful food creator, best-selling cookbook author, and the woman responsible for making vegan comfort food a thing worth craving. Through her blog and YouTube channel, hot for food, she’s amassed a dedicated following by recreating all the nostalgic, indulgent dishes we love—mac & cheese, burgers, cinnamon rolls—but making them entirely plant-based. No compromise on taste, no weird ingredients, just damn good food.