This Lemony Greek Chickpea Soup is a vibrant, protein-packed vegetarian meal bursting with fresh vegetables, zesty lemon, and wholesome orzo.
Rich in plant-based protein, fiber, and heart-healthy fats, it’s low in saturated fat yet deeply satisfying.
Quick to prepare and perfect for everyday dinners or meal prep, it’s a comforting, nutrient-dense soup that’s both light and nourishing.
Lemony Greek Chickpea Soup
Equipment
- 1 Large Dutch oven or stock pot
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 ½ cups yellow or sweet onion finely chopped
- ¾ cup carrots finely chopped
- ½ cup celery finely chopped
- 2 strips lemon peel 2-inch, plus 1/4 cup fresh lemon juice, divided
- 4 garlic cloves minced
- 2 quarts 8 cups low-sodium vegetable broth (or chicken broth)
- 2 15.5-oz. cans chickpeas, rinsed and drained
- ¾ 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 large egg yolks
- 3 handfuls kale roughly chopped or shredded (or spinach, Swiss chard, escarole)
- 2 tbsp fresh dill finely chopped, plus more for garnish
Instructions
- Heat the Olive Oil and Vegetables: Place a large Dutch oven or stock pot over medium heat and pour in the extra-virgin olive oil. Allow the oil to warm for about 1–2 minutes until it shimmers gently. Add the finely chopped onions, carrots, celery, and the strips of lemon peel. Stir occasionally, letting the vegetables soften and release their natural sweetness. Cook for approximately 10 minutes, ensuring the mixture does not brown, just becomes tender and fragrant.
- Add Garlic for Aromatic Flavor: Once the vegetables are softened, stir in the minced garlic. Continue to cook for an additional 1 minute, stirring constantly. The garlic should become fragrant but not browned, creating a rich base for your soup.
- Pour in Broth and Bring to Boil: Slowly add the vegetable broth (or chicken broth if preferred) to the pot. Increase the heat to medium-high and bring the mixture to a gentle boil. The broth will combine with the vegetables and lemon peel, creating a fragrant, flavorful foundation for the soup.
- Introduce Chickpeas and Orzo: Once boiling, add the rinsed and drained chickpeas along with the dry orzo pasta. Season the soup with kosher salt, black pepper, and dried oregano. Stir to combine, ensuring the chickpeas and orzo are evenly distributed throughout the broth. Reduce the heat slightly to maintain a gentle simmer.
- Simmer Until Orzo is Tender: Allow the soup to simmer uncovered for approximately 10 minutes. Stir occasionally to prevent the orzo from sticking to the bottom of the pot. The orzo should become tender but still maintain a slight bite, and the flavors should meld beautifully.
- Prepare the Lemon-Egg Mixture (Tempering Eggs): While the soup is simmering, take a large mixing bowl and whisk together the two whole eggs, two egg yolks, and 1/4 cup of fresh lemon juice until smooth. This mixture will add creaminess to the soup without using cream. Slowly temper the eggs carefully ladle about 3/4 cup of hot soup broth into the egg-lemon mixture while whisking constantly. This step gently warms the eggs, preventing them from scrambling when added to the soup.
- Incorporate Egg-Lemon Mixture into Soup: Reduce the soup heat to low. While stirring the soup gently with a wooden spoon or ladle, gradually pour the tempered egg-lemon mixture back into the pot. Stir continuously to combine fully. The broth will thicken slightly and take on a silky texture, giving the soup its signature creaminess.
- Add Greens for Freshness: Add the roughly chopped kale (or alternative greens such as spinach, Swiss chard, or escarole) into the soup. Continue to cook over low heat for 5 minutes, stirring occasionally until the greens are wilted and tender but still vibrant. Remove the strips of lemon peel before serving to avoid bitterness.
- Finish with Fresh Herbs and Taste Adjustment: Stir in the finely chopped fresh dill. Taste the soup and adjust seasonings with additional salt, black pepper, or lemon juice as desired. The fresh dill enhances the bright, lemony flavor, giving the soup a refreshing herbal note.
- Serve with Garnish: Ladle the soup into individual bowls. For extra flavor and visual appeal, garnish with a sprinkle of fresh dill, a few twists of cracked black pepper, and an optional drizzle of olive oil. Serve immediately while warm, enjoying a comforting, protein- and fiber-rich meal that’s perfect for everyday cooking or meal prep.
Notes
- Finely chop all vegetables to ensure even cooking and enhanced flavor.
- When tempering eggs, pour hot broth slowly while whisking constantly to avoid curdling.
- Adjust salt and lemon juice at the end to balance bright flavors.
- Use whole-wheat orzo for added fiber and a slightly nuttier texture.
- Reduce olive oil slightly for a lighter version without sacrificing flavor.
- Remove lemon peel before serving to prevent bitterness.
- Soup can be made ahead, but add fresh dill just before serving for optimal aroma.
- For a creamier soup, simmer chickpeas briefly in the broth before adding orzo.
Chef’s Secrets: Techniques For Perfect Soup
The key to a silky, luscious broth is gentle cooking and careful timing.
Softening the vegetables over medium heat allows their flavors to develop fully before adding the liquid.
Tempering the eggs slowly is essential—this ensures a creamy consistency without scrambling.
For extra depth, consider simmering the chickpeas in the broth for a few minutes before adding the orzo.
Fresh dill is added at the end to preserve its delicate aroma and maintain a bright, herbal note in every spoonful.
Serving Suggestions: Pairings And Presentation Ideas
This soup is excellent on its own as a light meal, or it can be paired with crusty whole-grain bread for a heartier dinner.
A simple Greek salad with cucumber, tomato, and feta complements the lemony flavors beautifully.
For an elegant touch, garnish with a drizzle of extra-virgin olive oil and a few lemon zest shavings.
Leftovers can be served over rice or with warm pita for a quick lunch option.
It’s versatile enough to enjoy hot or slightly cooled as a refreshing summer soup.
Storage Tips: Best Practices For Keeping
Allow the soup to cool to room temperature before storing to preserve texture and flavor.
Refrigerate in an airtight container for up to 4 days.
Reheat gently on the stovetop over medium heat, stirring occasionally to prevent sticking; add a splash of broth if it thickens too much.
For longer storage, freeze in a freezer-safe container or zip-top bag for up to 3 months.
Thaw overnight in the refrigerator and reheat slowly to maintain the creamy consistency without curdling the eggs.
Frequently Asked Questions
1. Can I make this soup vegan?
Yes! Replace the eggs with a plant-based thickener like a silken tofu puree or cornstarch slurry. The soup will still have a creamy texture, and the lemon and herbs keep the flavors bright.
2. Can I use dried chickpeas instead of canned?
Absolutely. Soak 1 cup of dried chickpeas overnight, then cook until tender before adding to the soup. You may need to adjust the broth volume slightly, as dried chickpeas absorb liquid.
3. Can other grains replace orzo?
Yes. Small pasta shapes, quinoa, or even rice can be used, but cooking times may vary. Add them during the simmering step, ensuring they finish cooking fully without becoming mushy.
4. How do I prevent the eggs from curdling?
The most important step is tempering slowly whisk hot broth into the egg-lemon mixture before adding it back to the pot. Stir gently while combining to achieve a smooth, creamy soup.
5. Can I prepare this soup ahead of time?
Yes. The soup can be made a day in advance and reheated gently. However, add fresh herbs like dill just before serving to maintain their bright flavor and aroma.
