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Lemony Greek Chickpea Soup with Orzo and Fresh Vegetables Recipe

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4 from 9 reviews

Lemony Greek Chickpea Soup is a vibrant, protein-packed vegetarian soup featuring orzo pasta, fresh kale, and a silky, fragrant lemon broth inspired by traditional Avgolemono soup. Ready in just over 30 minutes, this comforting dish combines wholesome vegetables, chickpeas, and fresh herbs for a nutritious and satisfying meal.

  • Total Time: 35 minutes
  • Yield: 6 servings

Ingredients

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 (substitute chicken broth if not 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

Egg-Lemon Mixture

  • 2 large whole eggs
  • 2 egg yolks
  • 1/4 cup fresh lemon juice, divided

Greens and Herbs

  • 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: Heat olive oil in a large Dutch oven or stock pot over medium heat. Add 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 an additional minute until fragrant.
  2. Add Broth and Simmer: Pour in the vegetable broth and increase heat to bring the mixture to a boil. Once boiling, add rinsed chickpeas, orzo pasta, kosher salt, black pepper, and dried oregano. Simmer uncovered over medium-high heat for 10 minutes or until the orzo is al dente.
  3. Temper the Eggs: Reduce heat to low. Remove 3/4 cup of hot broth from the pot and set aside. In a large bowl, whisk together the whole eggs, egg yolks, and 1/4 cup fresh lemon juice until combined. Slowly and steadily stream the hot broth into the egg-lemon mixture while whisking continuously to temper the eggs and avoid scrambling.
  4. Combine Egg Mixture with Soup: While gently stirring the soup in the pot with a wooden spoon or ladle, slowly pour the tempered egg-lemon mixture back into the soup. Add the chopped kale and continue cooking over low heat for 5 minutes, allowing the broth to slightly thicken and the greens to wilt. Remove the lemon peel strips.
  5. Finish and Serve: Stir in the chopped fresh dill. Taste and adjust seasonings if needed. Ladle the soup into bowls and garnish with extra fresh dill, cracked black pepper, and a drizzle of olive oil, if desired.

Notes

  • Tempering the eggs slowly with hot broth is crucial to prevent scrambled eggs in the soup.
  • You can substitute kale with spinach, Swiss chard, or escarole depending on preference.
  • Use chicken broth if you do not require a vegetarian version.
  • Whole-wheat orzo can be used as a healthier substitute for regular orzo.
  • This soup stores well in the refrigerator for up to 3 days and reheats gently on stovetop.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Greek
  • Diet: Vegetarian

Find it online: https://dishiary.com/lemony-greek-chickpea-soup-with-orzo-and-fresh-vegetables-recipe/