This Vegan Chicken Lemon Rice Soup is a high protein plant-based version of the classic soup. With 40g of protein per serving!
A few years ago I published a version of vegan chicken lemon rice soup that I made with jackfruit and quinoa. I got lots of positive feedback on that soup - it's SO simple and a true WFPB option.
But I wanted to create a version of the soup that has a similar macronutrient profile to regular chicken lemon rice soup - I wanted to create a soup that has protein!
So I whipped up a batch of my seitan chicken, added some more veggies to the soup, and used rice (instead of quinoa). The result is a protein packed (40g per serving) soup that has the taste and texture of chicken lemon rice soup.
Jump to:
What is chicken lemon rice soup?
Chicken lemon rice soup is a simple soup that features shredded chicken, rice cooked in broth, lemon juice, egg, and sometimes some vegetables. The soup is very quick and easy to make!
This vegan version uses seitan chicken for protein and flax egg instead of regular eggs.
Why I love this Vegan Chicken Lemon Rice Soup
- Dietary needs - this recipe is plant-based, oil-free, egg-free, dairy-free, and sugar-free
- Simple ingredients - there are only a few basic ingredients in this soup. Nothing weird or hard to find!
- Twist on a classic - everything you love chicken lemon rice soup, but made vegan and egg-free!
- High protein - by using seitan chicken, we get a bunch of vegan protein. So this soup has a similar macronutrient profile to classic chicken lemon rice soup
Ingredient Notes & Substitutions
- Celery, Carrots, & Onion: some chicken lemon rice soup recipes are really simple and don't include these ingredients as the base. I like adding them to help create a deeper flavor for the soup, but the recipe can be made without them, just start from step 2.
- Vegan Seitan Chicken: I used my vegan seitan chicken recipe because it is packed with protein and has a great chicken-like texture. However, seitan is not gluten-free, so if you are gluten-free, you'll need another protein option like Abbot's Butcher chick'n.
- Vegetable Broth: look for a vegetable broth or stock that has no added sugar
- White Rice: any white rice will work here. If you want to sub a different grain such as qunioa or brown rice, you'll need to adjust the simmering time according to the time stated on the package
- Lemon Juice: since this recipe has such a large amount of lemon juice, fresh is ideal to avoid a preservative taste
- Flax Eggs: classic chicken lemon rice soup includes an egg. So instead of real eggs a mixture of ground flaxseed and water helps create thicker texture
- Salt & Pepper
- For garnish: fresh parsley & lemon slices
How to make Vegan Chicken Lemon Rice Soup
Step 1. Sauté the celery, carrots, and onion in a large pot or dutch oven over medium heat, until starting to soften.
Step 2. Add the broth and bring to a boil.
Step 3. Meanwhile, prepare the seitan chicken.
Step 4. Reduce the heat to low and add the rice. Simmer for 20 minutes, until the rice is tender.
Step 5. Add the seitan chicken, lemon juice, flax egg, salt, and pepper. Let simmer 5 minutes more.
Step 6. Serve with a garnish of fresh parsley and a lemon slice.
FAQ & Expert Tips
Refrigerator: This soup can be stored in the fridge for up to a week.
Freezer: This chicken lemon rice soup soup is freezer friendly and freezes well for up to 2 - 3 months. To freeze, let cool completely and store in zip top bags or other freezer safe containers, leaving some extra room for expansion
Reheat: You can reheat this soup on the stove over medium-low heat or in the microwave on the defrost setting. For both options, stir every 30-60 seconds until the soup is fully warm
I recommend adding a garnish of fresh parsley.
This soup is a pretty complete meal by itself - with protein, carbohydrates, and vegetables. Feel free to serve with some bread or homemade crackers.
Instead of using seitan chicken, which is made from vital wheat gluten, feel free to add your favorite vegan chicken substitute. I recommend Abbot's Butcher chick'n.
Recipe Prayer
Thank you God for this soup that provides nutrients for our bodies. Amen.
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📖 Recipe
Vegan Chicken Lemon Rice Soup (High Protein)
Ingredients
- 6 Stalks Celery sliced
- 3 Large Carrots sliced
- 1 Medium Yellow Onion diced
- 1 Recipe Vegan Seitan Chicken
- 8 Cups Vegetable Broth
- 1 Cup Dry White Rice
- ⅔ Cup Lemon Juice from 6-8 lemons
- 4 Flax Eggs 4 Tablespoons Ground Flax + 8 Tablespoons Water
- 1 Teaspoon Salt
- ½ Teaspoon Pepper
- Fresh Parsley & Lemon Slices for garnish
Instructions
- Sauté the celery, carrots, and onion in a large pot or dutch oven over medium heat, until starting to soften.
- Add the broth and bring to a boil.
- Meanwhile, prepare the seitan chicken.
- Reduce the heat to low and add the rice. Simmer for 20 minutes, until the rice is tender.
- Add the seitan chicken, lemon juice, flax egg, salt, and pepper. Let simmer 5 minutes more.
- Serve with a garnish of fresh parsley and a lemon slice.
Nutrition
Nutrition information is an estimate.
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