If you’re feeling run down or are fighting off a cold, this Lemon Orzo Soup is exactly what you need to bounce back. Packed with immune-boosting ingredients and bright lemony flavor, it’s cozy yet light, providing the perfect pick-me-up when you’re under the weather. Even here in Miami, where it’s hot year-round, my fiancée and I crave this family favorite every week. Made with wholesome ingredients and plant-based protein, this soup is a meal prep dream, getting even more delicious as it sits in the fridge. It’s simple, comforting, and sure to warm you up wherever you are.

lemon orzo soup

How to Make this Immune Boosting Soup:​

Immune Boosting Ingredients:

One of the things I love most about this Lemon Orzo Soup is the simplicity and quality of the ingredients. Every component has a purpose, adding either a boost of nutrients, protein, or depth of flavor.

Here’s everything you’ll need:

  • Avocado Oil.
  • Celery.
  • Carrots.
  • Shallots.
  • Garlic.
  • Italian Seasoning.
  • Paprika.
  • Salt & Pepper.
  • Chick’n Boullion.
  • Daring Chick’n.
  • Lemon.
  • Vegetable Broth.
  • Coconut Milk.
  • Water.
  • Orzo.
our place perfect pot
coconut milk
anthro benedita bow bowls
lemon orzo soup
lemon orzo soup

Why We Love this Healthy Soup:

This Lemon Orzo Soup is both comforting and packed with nutrients to help your body recover and feel better. The fresh veggies are loaded with vitamins and antioxidants, helping to support your immune system. Garlic and lemon juice have natural antibacterial and anti-inflammatory properties, perfect for when you’re fighting off a cold. The coconut milk adds healthy fats for satiety, while Daring’s plant-based chick’n provides protein to keep you energized. Even the orzo, though simple, offers quick and comforting carbohydrates, perfect for a nourishing, balanced meal.

lemon orzo soup
lemon orzo soup

Order this recipe on Instacart! Click here to automatically add all of the ingredients to your cart.

lemon orzo soup

Frequently Asked Questions

1. Can I make this soup gluten-free?
Yes! Substitute orzo with your favorite gluten-free pasta or peeled and cubed potato for a more satiating option.

2. How can I make the soup even creamier?

For a richer soup, try adding an extra splash of coconut milk or even a spoonful of cashew cream.

3. How do I store leftovers?

Store the soup in an airtight container in the fridge for up to a week. The orzo will thicken the soup as it sits, so add a splash of hot water when reheating if needed.

4. Can I freeze this soup?

We love freezing soups to always have a healthy option on hand. Freeze in a freezer-safe container for up to 3 months and reheat on the stovetop.

5. What should I serve this soup with?

Enjoy this soup with toasted slice of sourdough, a simple green salad for a complete meal, or just as is!

6. I don’t want the vegan chick’n, can I remove it?

Yes! The vegan chick’n is totally OPTIONAL. We chose to include it to balance this meal with added protein, but if your goal is just to feel better and boost your immune system, feel free to omit it.

lemon orzo soup
lemon orzo soup

{If you like this recipe you’ll love my FIREBALL SHOTS and my GOLDEN MINERAL BROTH.}

lemon orzo soup

Lemon Orzo Soup

Yield: 4 servings
This Lemon Orzo Soup is cozy yet light, with a vibrant lemony flavor and plant-based protein for a satisfying meal.
Print Rate Pin

Ingredients

  • 1 tbsp Avocado Oil
  • 3 ribs Celery, diced
  • 2 Medium Carrots, diced
  • 2 Shallots, diced
  • ½ tsp Paprika
  • ½ tsp Sea Salt
  • 1 tsp Italian Seasoning
  • 4 cloves Garlic
  • 1 cube Vegan Chick'n Bouillon
  • 1-2 tbsp Lemon Juice
  • 4 cups Vegetable Broth
  • 1 cup Full Fat Coconut Milk
  • 2 cups Filtered Water
  • 1 cup Uncooked Orzo
  • 1 bag Daring Chick'n, defrosted and diced, optional

Instructions
 

  • If you’re using the Daring vegan chick’n, start by adding the frozen pieces to a microwave safe bowl. Place in the microwave and select “defrost” the process should take about 5 minutes. When done, dice into small pieces then set aside.
  • Heat oil on your pan then add in the sliced garlic and shallots. Once aromatic, about 5-8 minutes, add in the celery and carrots. Cook for a few minutes stirring occasionally.
  • Next, add in the italian seasoning, paprika, bouillon, salt, pepper, water, and veggie broth. Stir well before bringing up the heat to medium and adding in the orzo. Stir every couple of minutes so that the orzo doesn’t stick, it should cook in about 15 minutes.
  • Once the orzo is softened, add in the coconut milk, fresh lemon juice, and the optional vegan chick’n. Stir for another 5 minutes or so then serve!
  • When you reheat leftovers, the soup may be thick as the orzo continues to expand. You can enjoy it as is, or add a splash of hot water to loosen it up.
Author: Annie Kimmelman