Lemony Greek Chickpea Soup Recipe

Introduction

This Lemony Greek Chickpea Soup is a bright and comforting dish that combines hearty chickpeas, fresh greens, and a zesty lemon finish. It’s perfect for a wholesome lunch or a light dinner, offering both satisfying texture and vibrant flavors.

Ingredients

• 2 Tbsp. extra-virgin olive oil
• 1 1/2 cups finely chopped yellow or sweet onion
• 3/4 cup finely chopped carrots
• 1/2 cup finely chopped celery
• 2 (2-inch) strips lemon peel, plus 1/4 cup fresh lemon juice, divided
• 4 garlic cloves, minced
• 2 quarts (8 cups) lower-sodium vegetable broth (sub chicken broth if not making vegetarian)
• 2 (15.5-oz.) cans chickpeas, rinsed and drained
• 3/4 cup dry orzo pasta (regular or whole-wheat)
• 1 tsp. kosher salt
• 1 tsp. black pepper
• 1 tsp. dried oregano
• 2 large whole eggs, plus 2 egg yolks
• 3 handfuls roughly chopped or shredded kale (sub spinach, Swiss chard, or escarole)
• 2 Tbsp. finely chopped fresh dill, plus more for garnish

Instructions

1. Step 1: Heat the olive oil in a large stock pot or Dutch oven over medium heat. Once hot, add the chopped onion, carrots, celery, and lemon peel strips. Cook for about 10 minutes, stirring occasionally, until the vegetables are softened. Add minced garlic and cook for 1 more minute until fragrant.
2. Step 2: Pour in the vegetable broth and increase the heat to bring the mixture to a boil. Once boiling, add the chickpeas, orzo, kosher salt, black pepper, and dried oregano. Let the soup simmer uncovered over medium-high heat for 10 minutes, or until the orzo is al dente. Lower the heat to low and carefully remove 3/4 cup of hot broth to a separate bowl; set aside.
3. Step 3: In a large bowl, whisk together the whole eggs, egg yolks, and lemon juice. While whisking constantly, very slowly drizzle the reserved hot broth into the egg mixture. This tempering step warms the eggs gently without scrambling them.
4. Step 4: Slowly stream the tempered egg mixture back into the soup while stirring gently with a wooden spoon or ladle. Add the chopped kale and continue cooking on low heat for about 5 minutes until the broth thickens slightly and the greens wilt. Remove the lemon peel strips from the pot.
5. Step 5: Stir in the fresh dill and adjust the seasoning to taste. Serve the soup hot, garnished with extra dill, cracked black pepper, and a drizzle of olive oil if desired.

Tips & Variations

• If you prefer a different green, spinach, Swiss chard, or escarole can be used instead of kale.
• For a non-vegetarian version, sub vegetable broth with chicken broth for added depth.
• Tempering the eggs slowly is key to avoid scrambling; patience here ensures a creamy texture.
• Whole-wheat orzo adds extra fiber and a nuttier flavor, but regular orzo works perfectly fine.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the eggs from curdling. This soup is best enjoyed fresh but holds up well for quick meals later in the week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

This recipe relies on eggs to achieve its creamy texture, so to make it vegan, omit the eggs and consider stirring in a splash of coconut milk or a vegan cream alternative after cooking for richness.

Can I use dried chickpeas instead of canned?

Yes, but you’ll need to soak and cook dried chickpeas beforehand, which can take several hours. Using canned chickpeas is quicker and more convenient for this recipe.

Lemony Greek Chickpea Soup Recipe

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★★★★★

4.6 from 147 reviews

Lemony Greek Chickpea Soup is a hearty and refreshing Mediterranean-inspired dish featuring tender chickpeas, orzo pasta, fresh lemon, and vibrant greens in a flavorful vegetable broth. Enriched with eggs for a silky texture and accented with fresh dill, this soup combines comforting warmth with bright citrus notes, perfect as a nutritious meal any time of the year.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Greek
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Soup Base

• 2 Tbsp. extra-virgin olive oil
• 1 1/2 cups finely chopped yellow or sweet onion
• 3/4 cup finely chopped carrots
• 1/2 cup finely chopped celery
• 2 (2-inch) strips lemon peel
• 4 garlic cloves, minced
• 2 quarts (8 cups) lower-sodium vegetable broth (or chicken broth for non-vegetarian)

Main Ingredients

• 2 (15.5-oz.) cans chickpeas, rinsed and drained
• 3/4 cup dry orzo pasta (regular or whole-wheat)
• 1 tsp. kosher salt
• 1 tsp. black pepper
• 1 tsp. dried oregano
• 2 large whole eggs
• 2 egg yolks
• 1/4 cup fresh lemon juice, divided
• 3 handfuls roughly chopped or shredded kale (or substitute spinach, Swiss chard, or escarole)
• 2 Tbsp. finely chopped fresh dill, plus more for garnish

Instructions

1. Sauté Vegetables and Lemon Peel: Heat the olive oil in a large stock pot or Dutch oven over medium heat. Once hot, add the chopped onion, carrots, celery, and lemon peel strips. Cook for 10 minutes, stirring occasionally, until the vegetables are softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
2. Add Broth and Main Ingredients: Pour in the vegetable broth and increase the heat to bring the mixture to a boil. Once boiling, add the rinsed chickpeas, orzo pasta, kosher salt, black pepper, and dried oregano. Reduce heat to medium-high and let the soup simmer uncovered for 10 minutes, or until the orzo is cooked al dente.
3. Temper the Eggs: Reduce heat to low. Carefully remove 3/4 cup of hot broth from the pot and set it aside. In a large bowl, whisk together the whole eggs, egg yolks, and half of the fresh lemon juice. While whisking constantly, very slowly pour the reserved hot broth into the egg mixture. This tempering process warms the eggs gradually to prevent scrambling.
4. Combine Egg Mixture with Soup: Slowly stream the egg-broth mixture back into the pot with the soup, stirring gently with a wooden spoon or ladle. Add the chopped kale and continue cooking on low heat for 5 minutes, until the broth thickens slightly and the greens are wilted. Remove and discard the lemon peel strips from the soup.
5. Finish and Serve: Stir in the remaining fresh dill and the rest of the fresh lemon juice. Taste and adjust seasonings as needed. Ladle the soup into bowls and garnish with additional fresh dill, a sprinkle of cracked black pepper, and a drizzle of olive oil if desired. Serve warm.

Notes

• To prevent scrambled eggs, temper the eggs slowly by adding hot broth gradually while whisking.
• Use either vegetable broth for a vegetarian version or chicken broth if you prefer.
• Kale can be substituted with spinach, Swiss chard, or escarole depending on availability and preference.
• Whole-wheat orzo can be used for a healthier option.
• Fresh dill is key for the authentic flavor; dry dill won’t provide the same freshness.
• Store leftovers refrigerated for up to 3 days; reheat gently to avoid overcooking the eggs.

Keywords: Greek chickpea soup, lemon chickpea soup, orzo soup, vegetarian Greek soup, Mediterranean chickpea soup, lemon soup, healthy chickpea recipe