Vegan Greek Lemon Chicken Soup
Gang/Type: Soup
Ergibt/Yield: 2 Servings
  • 1 small onion
  • 1 clove garlic
  • 2 tbsp olive oil
  • 1 small carrot
  • 1 large organic lemon
  • 1 pk. chicken-style chunks
  • 600 - 800 ml (2 1/2 - 3 1/3 cups) vegetable broth
  • 80 g (1/2 cup) orzo
  • salt
  • pepper
  • 2 tbsp chives
  1. Finely chop the onion, press the garlic and dice the carrot. Grate the zest off the lemon and squeeze out the juice.
  2. Heat the olive oil in a pot and braise the onion until translucent. Add the vegan chicken, garlic, carrots and lemon zest and sauté briefly. Then deglaze with the broth and season with lemon juice, salt and pepper. Stir in the noodles and let the soup simmer for 13 minutes, stirring occasionally.
  3. Stir in the chives, switch off the stove and let it steep for another 5 minutes. If necessary, season again with salt and pepper and serve in two bowls.
The soup gets thicker with time because of the noodles. Add some liquid then.
Recipe by Blueberry Vegan at