Vegan Chicken Orzo Soup
Warm up with a comforting bowl of Vegan Chicken Orzo Soup, a plant-based twist on a classic favorite that’s as wholesome as it is satisfying. This hearty recipe features tender shredded jackfruit as a savory substitute for chicken, paired with vibrant vegetables like carrots, celery, and onion for a flavor-packed foundation. Aromatic herbs like thyme, oregano, and a hint of garlic elevate the broth, while orzo pasta adds a delightful texture. A splash of zesty lemon juice and fresh parsley brighten each spoonful, making this soup irresistibly fresh and nourishing. Perfect for cozy dinners or meal prep, this dairy-free and meat-free recipe is ready in just 45 minutes and serves up to six. Whether you’re looking for vegan soup recipes, plant-based comfort food, or a unique twist on chicken orzo soup, this dish delivers all the goodness without compromise.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 14 ounces canned jackfruit in brine, drained and shredded
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 8 cups vegetable broth
- 1 bay leaf
- 1 cup orzo pasta
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté for about 5 minutes, or until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the shredded jackfruit to the pot, along with the dried thyme and oregano. Cook for another 2-3 minutes, stirring occasionally.
Pour the vegetable broth into the pot, and add the bay leaf. Bring the mixture to a boil.
Once boiling, reduce the heat to a simmer, cover, and let cook for about 15 minutes.
After 15 minutes, add the orzo pasta to the pot and stir. Continue to simmer for another 10 minutes, or until the orzo is tender.
Remove the bay leaf from the soup. Stir in the lemon juice and chopped parsley.
Season with salt and black pepper to taste, adjusting as necessary.
Serve the soup hot, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.4 g | 63% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8483 mg | 369% | |
| Total Carbohydrate | 340.1 g | 124% | |
| Dietary Fiber | 58.0 g | 207% | |
| Total Sugars | 50.4 g | ||
| Protein | 69.2 g | 138% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 600 mg | 46% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 5824 mg | 124% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
