Lemony Greek Chickpea Soup Recipe

Introduction

This Lemony Greek Chickpea Soup is a bright and comforting dish perfect for any season. Packed with wholesome ingredients like chickpeas, orzo, and kale, it combines fresh lemon and dill flavors for a vibrant, nourishing meal.

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 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 olive oil in a large stock pot or Dutch oven over medium heat. Add chopped onion, carrots, celery, and lemon peel; cook for 10 minutes, stirring occasionally, until softened. Add minced garlic and cook for 1 more minute until fragrant.
2. Step 2: Pour in the broth and raise heat to bring the mixture to a boil. Add chickpeas, orzo, salt, pepper, and oregano once boiling. Simmer uncovered over medium-high heat for 10 minutes, until orzo is al dente. Lower heat to low and remove 3/4 cup hot broth from the soup; set aside.
3. Step 3: In a large bowl, whisk together the whole eggs, egg yolks, and lemon juice. Slowly drizzle the reserved hot broth into the egg mixture while whisking constantly to temper the eggs and prevent scrambling.
4. Step 4: Stir the soup gently with a wooden spoon or ladle, and slowly pour the egg-broth mixture back into the pot. Add kale and cook over low heat for 5 minutes until the broth slightly thickens and the greens wilt. Remove the lemon peel strips.
5. Step 5: Stir in the fresh dill and adjust seasonings as needed. Serve the soup in bowls garnished with extra dill, cracked black pepper, and a drizzle of olive oil if desired.

Tips & Variations

• To keep the soup vegetarian, use vegetable broth; for extra depth, substitute with chicken broth if not vegetarian.
• Swap kale with spinach, Swiss chard, or escarole for a different leafy green flavor.
• Be sure to temper the eggs slowly with hot broth to avoid scrambling and achieve a silky texture.
• Add a pinch of crushed red pepper flakes for a subtle spicy kick.

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 not ideal for freezing due to the egg and orzo components.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

This recipe includes eggs to create a rich, creamy texture, which is traditional in Greek lemon soups. To make it vegan, omit the eggs and increase the lemon juice slightly for brightness, but the texture will be different.

What if I don’t have orzo pasta?

You can substitute orzo with small pasta shapes like ditalini or small elbows. Alternatively, use rice or quinoa, adjusting cooking times accordingly.

Lemony Greek Chickpea Soup Recipe

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★★★★★

4.5 from 69 reviews

A vibrant and comforting Lemony Greek Chickpea Soup made with wholesome vegetables, tender chickpeas, orzo pasta, and a bright lemony egg-broth mixture. This hearty soup is infused with fresh dill and kale, making it a nutritious vegetarian option perfect for any season.

• Author: Elias
• 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

Vegetables and Aromatics

• 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
• 3 handfuls roughly chopped or shredded kale (or spinach, Swiss Chard, or escarole)
• 2 Tbsp. finely chopped fresh dill, plus more for garnish

Liquids and Broth

• 2 quarts (8 cups) lower-sodium vegetable broth (substitute chicken broth if not making vegetarian)
• 1/4 cup fresh lemon juice, divided

Proteins and Pasta

• 2 (15.5-oz.) cans chickpeas, rinsed and drained
• 3/4 cup dry orzo pasta (regular or whole-wheat)
• 2 large whole eggs
• 2 egg yolks

Seasonings

• 1 tsp. kosher salt
• 1 tsp. black pepper
• 1 tsp. dried oregano

Instructions

1. Saute Vegetables: Heat 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 aromatic.
2. Add Broth and Simmer: Pour in the vegetable broth and increase the heat to bring the mixture to a boil. Once boiling, add the rinsed chickpeas, dry orzo pasta, kosher salt, black pepper, and dried oregano. Simmer uncovered over medium-high heat for 10 minutes, or until the orzo is just al dente. Then reduce heat to low. Remove 3/4 cup of the hot broth from the pot and set it aside.
3. Temper the Eggs: In a large bowl, whisk together the whole eggs, egg yolks, and part of the fresh lemon juice (reserve some for later). While whisking constantly, slowly and carefully stream the reserved hot broth into the egg mixture to temper the eggs, preventing scrambling. This gradually brings the eggs to temperature.
4. Combine Egg Mixture with Soup: Slowly pour the tempered egg-broth mixture back into the soup pot while gently stirring with a wooden spoon or ladle. Add the kale and continue cooking over low heat for about 5 minutes, until the broth thickens slightly and the greens are wilted. Remove the lemon peel strips from the soup.
5. Finish and Serve: Stir in the finely chopped fresh dill and the remaining lemon juice. Taste and adjust the seasoning with salt and pepper if needed. Ladle the soup into bowls and garnish with additional fresh dill, cracked black pepper, and a drizzle of olive oil if desired.

Notes

• Tempering the eggs slowly with hot broth is crucial to avoid scrambling and achieve a creamy texture.
• Substitute kale with spinach, Swiss chard, or escarole for different leafy green flavors.
• Use chicken broth instead of vegetable broth if you don’t need the soup to be vegetarian.
• Whole-wheat orzo adds extra fiber and nutrients but can be replaced with regular orzo according to preference.
• Adjust the amount of lemon juice to your taste – add more for a brighter lemon flavor.

Keywords: Greek soup, chickpea soup, lemon soup, vegetarian soup, orzo soup, Greek cuisine, healthy soup, kale soup