If you love classic chicken noodle soup, this vegan Lemon Chicken Soup is sure to hit the spot too. It’s every bit as comforting, but with an extra brightness from plenty of fresh lemon juice and herbs. Inspired by Greek avgolemono soup, this recipe is protein packed thanks to plant-based chicken and a creamy lemon broth — with a secret ingredient! This recipe is similar to my Lemon Chickpea Orzo Soup (an absolute staple in our kitchen), but I make this version when I need something extra hearty.
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Why You’ll Love this Recipe
- Easy to make. This recipe easily comes together in about 45 minutes (less time if you’re a fast chopper). It would make a perfect weeknight meal.
- Nourishing. It’s a hearty soup, complete with protein from the vegan chicken, carbs from the rice, and plenty of vegetables. If someone you care about is feeling under the weather, this would be the perfect soup to make for them.
- Flexible. I’ve included plenty of tips so you can adjust the recipe based on your preferences and what you already have stocked in your pantry/fridge.
What is Avgolemono Soup?
Avgolemono soup is a Greek chicken soup with plenty of fresh lemon juice and either rice or orzo. Eggs are tempered into the soup to give it a rich and velvety texture.
To make a vegan version of the recipe, I’m substituting in a plant-based chicken substitute, and using blended silken tofu in place of eggs. Like eggs, tofu will boost the protein content and give extra body to the soup.
Ingredients for Vegan Lemon Chicken Soup
- Extra-virgin olive oil.
- Onion, celery, carrot, garlic. For a more flavorful broth.
- Chicken-style vegetable broth. Feel free to use regular veggie broth, but if you can find chicken-style vegetable bouillon paste (like the one from Better Than Bouillon) or cubes (like the ones from Edward & Sons), this will give you a more savory flavor reminiscent of chicken broth.
- Bay leaves.
- Plant-based chicken. I’ve tested this recipe with both the Daring Original Plant Chicken Pieces, and with the MorningStar Chick’n. They both were tasty, but we had a slight preference for the texture of the Daring. See the FAQ for substitutions.
- Orzo or arborio rice. Arborio rice is traditionally used in Greek avgolemono soup, though you can use another short or medium-grain rice or orzo. Just note that orzo cooks a touch faster than rice.
- Lemon juice. Fresh-squeezed is highly recommended for this recipe.
- Silken tofu. In traditional avgolemono soup, eggs are tempered and added to the soup to add body and a creamier texture. Blended silken tofu has a similar effect. See the FAQ for substitutions.
- Fresh parsley or dill. The perfect garnish for this warm and bright soup.
How to Make Vegan Avgolemono Soup
Ahead of time — blend the silken tofu with the lemon juice to form a thick cream. This will act as a substitute for the eggs that are traditionally tempered into Greek avgolemono soup. Not only will the tofu add richness and body to the broth, but it’ll also boost the protein content.
- Sauté the aromatics in olive oil.
- Add the broth, vegan chicken, and bay leaves and bring to a boil.
- Add the rice (or orzo) and cook until tender.
- Stir the tofu lemon mixture into the soup. It’s ready to serve!
Serving Recommendations
In addition to plenty of fresh chopped dill and parsley, I love to garnish lemon chicken soup with red pepper flakes and a drizzle of good olive oil — we love the Drizzle olive oil from Graza for finishing soups!
The dish is quite balanced on its own, but a slice or two of crusty bread on the side never hurts.
Storage & Reheating
This soup can be kept in the fridge in an airtight container for about 5 days. Note that the pasta/orzo will continue to absorb liquid in the fridge and will have a slightly more mushy texture as leftovers. The soup will also thicken quite a bit in the fridge, so you can always add in a little extra water or veggie broth when reheating to restore the soupy texture.
The soup can be frozen for up to 3 months, but freezing/defrosting will definitely impact the texture of the rice/pasta even more. Pasta especially will start to break apart. The soup will still be tasty but this is something to note if you’re particular about textures.
FAQ & Substitutions
I recommend the Original Plant Chicken Pieces from Daring, or the MorningStar Chik’n Strips. We have a slight preference for the texture of the Daring. We can find usually find the Daring at Wal-mart, Sprouts, or Kroger.
There are other brands (like Gardein and Alpha), but we haven’t personally tried these yet in soups. Let us know if you try them out!
Soy curls are a good option if you want something meaty but more affordable and with simpler ingredients than mock meats. Use about 1 cup of dry soy curls. I recommend rehydrating them in boiling water ahead of time, then gently squeezing out some of the excess water and then giving them a chop. If you want to add them directly to the soup without rehydrating first, you will need to add an extra cup (or more) of water or broth since they are very absorbent.
Another alternative is a 15 oz can of your favorite beans. I recommend a creamy white bean like Great Northerns or butterbeans. Chickpeas would be nice too.
You can substitute in about 1 cup of beans. (I recommend a creamy white bean like Great Northerns.) Blend them with the lemon juice, ideally in a high speed blender, until they’re as smooth as possible before adding into the soup.
Use a gluten-free vegan chicken (such as the Daring Original Plant Chicken Pieces). Use rice rather than orzo, and make sure to double-check ingredients if using bouillon — they are not always gluten-free.
I typically can find the Not Chicken bouillon cubes from Edward & Sons at my local Sprouts or King Soopers (Kroger) store. It’s a bit harder to find the Better Than Bouillon No Chicken bouillon, but it is sometimes available at health food stores such as Natural Grocer or Whole Foods. When in doubt, you can purchase them online.
More Delicious Vegan Soups
- Marry Me Chickpea Soup – Another soup with a creamy broth, this one features sun-dried tomatoes, fresh basil and pasta.
- Italian Wedding Soup – Italian herbs, bite-sized meatballs, and pasta make a delicious soup that’s as flavorful as it is fun to eat.
- Pickle Soup – If you’re a pickle-lover, you have to give this one a try. Just trust us on this one.
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Vegan Lemon Chicken Soup (Avgolemono Inspired)
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Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 small onion diced
- 2 stalks celery diced
- 1 medium carrot peeled and diced
- 2-4 cloves garlic minced
- 8 cups chicken-style vegetable broth see notes for brand recommendations; or sub regular vegetable broth
- 2 bay leaves
- 8-10 ounces vegan chicken defrosted and chopped; see notes for brand recommendations
- 1 cup arborio rice or orzo
- 1/3 cup freshly-squeezed lemon juice from about 2-3 medium lemons
- 1 (12 oz) carton silken tofu
- salt and pepper to taste
- fresh chopped parsley or dill or both, to garnish
Instructions
- Sauté aromatics: In a pot, heat olive oil over medium heat until shimmering. Add diced onion, celery, carrot and garlic and sauté 3-5 minutes, or until the onions are translucent.
- Add broth & chick'n: Pour in the vegetable broth, then add in the bay leaves and chopped vegan chicken. Bring the broth up to a boil.
- Cook the rice (or pasta): Stir in the rice (or orzo). Reduce the heat to medium-low if needed to maintain a gentle boil. Cook for 12-15 minutes, or until the rice is tender. (If you're using orzo, it may cook a bit faster; cook until it's approaching al dente.) Stir occasionally to keep the rice/pasta from sticking to the bottom.
- Make the lemon sauce: In the meantime, add lemon juice and silken tofu to a blender. (You can also use an immersion blender; just add the ingredients to a jar or measuring cup with high sides.) Blend until the mixture is perfectly smooth.
- Thicken the soup: Stir the tofu-lemon mixture into the soup. It may start out a little foamy; just keep gently stirring it and it will gradually become smooth. Let the soup simmer for another minute or two to heat everything through.
- Taste and adjust: Add salt and pepper to preference. (If you used regular vegetable broth, you will likely need to add extra salt. If you used a chicken-style bouillon, these tend to run quite salty, so you may need little to no extra salt.)
- Serve: Garnish the soup with plenty of chopped fresh parsley or dill. Enjoy!
Notes
- Vegan chicken:Â I have made this with both the Daring “Original Plant Chicken Pieces,” and with the MorningStar Chick’n Strips and both are tasty, though we have a slight preference for the texture of the Daring.
- Vegan chicken-style broth: Better Than Bouillon and Edward & Sons make my favorite options. Use enough bouillon for 8 cups of broth — usually 4 bouillon cubes or 8 teaspoons bouillon paste (2 tablespoons and 2 teaspoons). Also note that Better Than Bouillon makes real chicken bouillon and a vegan chicken bouillon, so double-check you’re buying the right one.
- Soy curls: Another great plant-based chicken substitute. Sub in 1 dry cup of soy curls. Rehydrate them in boiling water for about 10 minutes ahead of time, then squeeze out the extra water and give them a chop before adding them to the soup. (I don’t recommend adding the dry soy curls directly to the soup because they will absorb all the broth.)
- Whole foods, plant-based: Instead of vegan chicken, feel free to substitute in a 15 ounce can of chickpeas or white beans, drained and rinsed.
- Silken tofu substitute: You can substitute in about 1 cup of beans. (I recommend a creamy white bean like Great Northerns.) Blend them with the lemon juice, ideally in a high speed blender, until they’re as smooth as possible before adding into the soup.
- Extra lemony: If you are a big fan of lemon, add some lemon peel for a more concentrated flavor. Add one or two strips of the peel to sauté with the aromatics. The peels can then be removed and discarded with the bay leaves before serving.
This is so tasty and was really easy and quick to make. I used navy beans instead of vegan chicken 10/10 recommend!
Absolutely delicious! So springy and light with the tofu and lemon and herbs, but so filling and unexpected. What a clever adaptation!
Soooo good! I’m recovering from a nasty cold at the moment and this is exactly what I needed to feel better! The only substitution I made was to use pearl barley because I’m trying to use up the stuff I have, I cooked it separately and added it in at the end and it was delicious!
This soup is fantastic! Like I could seriously eat it every day lol I made it with soy curls!
Amazing! Such an easy and delicious recipe that feels so fresh!
This soup was so bang on! I added nutritional yeast, added half the lemon and substituted the celery with corn. It was perfect! Thanks
I made this today and LOVE it!!! I followed the directions exactly and added a bit extra better than bouillon veggie base for a bit extra broth flavor. I didn’t know if I’d like the tofu lemon cream but it’s fantastic!! Thank you for another wonderful recipe!!