I love how this soup balances creaminess and brightness with the bold hit of lemon and velvety texture from the egg-lemon emulsion. It’s cozy without being heavy, loaded with chickpeas and greens for fiber and protein. The orzo gives it that comforting pasta feel, and the dill adds a beautiful herbal finish. Plus, it’s ready in about 30–35 minutes and makes plenty to share or save.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 tablespoons 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
1/4 cup fresh lemon juice, divided
4 garlic cloves, minced
8 cups (2 quarts) lower-sodium vegetable broth
2 (15.5-ounce) cans chickpeas, rinsed and drained
3/4 cup dry orzo pasta (regular or whole-wheat)
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon dried oregano
2 large whole eggs, plus 2 egg yolks
3 handfuls roughly chopped or shredded kale (or substitute spinach, Swiss chard, or escarole)
2 tablespoons finely chopped fresh dill, plus more for garnish
Directions
I heat the olive oil in a large stock pot over medium heat. Once it’s warm, I sauté the onion, carrots, celery, and lemon peel for about 10 minutes, stirring occasionally until the vegetables soften.
I add the garlic and cook for another minute until fragrant.
Next, I pour in the vegetable broth and bring it to a boil. Once it’s boiling, I add the chickpeas, orzo, salt, pepper, and oregano. I let everything simmer uncovered over medium-high heat for 10 minutes, until the orzo is just tender.
I reduce the heat to low and carefully remove 3/4 cup of the hot broth from the pot and set it aside.
In a bowl, I whisk the whole eggs, egg yolks, and lemon juice together. Then, while whisking constantly, I very slowly stream in the reserved hot broth to temper the eggs and prevent scrambling.
I gently stir the soup and slowly pour the tempered egg mixture back into the pot. Then I stir in the kale and let the soup simmer on low for another 5 minutes until the greens are wilted and the broth thickens slightly.
I remove the lemon peels, stir in the fresh dill, and taste to adjust the seasoning.
I serve it hot, garnished with extra dill, black pepper, and a drizzle of olive oil if I want a little richness.
Servings and timing
This recipe yields 6 servings.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Variations
I sometimes swap the kale for spinach if I want something milder, or use brown rice instead of orzo for a gluten-free option. To make it even heartier, I add a handful of cooked shredded chicken if I’m not keeping it vegetarian. And if I want a bolder citrus kick, I add a bit of lemon zest at the end.
Storage/Reheating
I store leftovers in the fridge for up to 3 days. Since the soup contains eggs, I reheat it gently over low heat on the stovetop, stirring frequently to avoid curdling. I avoid boiling it when reheating to keep the texture smooth and creamy. A splash of broth or water helps loosen it up if it thickens in the fridge.
FAQs
What’s the best way to temper the eggs without scrambling them?
I whisk constantly while slowly streaming in the hot broth. This gradual heating brings the eggs up to temperature without cooking them too fast.
Can I use another type of pasta?
Yes, I sometimes use small pasta shapes like ditalini or even cooked rice. Just adjust the cooking time to match the pasta.
Is there a vegan substitute for the eggs?
While traditional avgolemono relies on eggs, I sometimes use a mix of cashew cream and lemon juice to get a creamy, tangy base without eggs.
Can I freeze this soup?
Because it has eggs, I don’t recommend freezing it—the texture can break when thawed. It’s best enjoyed fresh or within a few days.
How can I make the soup thicker?
The egg mixture thickens it naturally, but if I want it even thicker, I mash some of the chickpeas or stir in a bit of blended cooked potato.
Conclusion
This lemony Greek chickpea soup is one of my favorite bowls of comfort—it’s light yet satisfying, packed with flavor, and full of nourishing ingredients. Whether I’m serving it for a weeknight dinner or prepping lunches ahead, it always feels like a warm, citrusy hug in a bowl.
3 handfuls roughly chopped kale (or spinach, Swiss chard, escarole)
2 tablespoons finely chopped fresh dill, plus more for garnish
Instructions
Sauté Veggies: Heat oil in a large stock pot over medium. Add onion, carrots, celery, and lemon peel. Cook 10 minutes until soft. Add garlic and cook 1 minute more.
Add Base Ingredients: Pour in broth and bring to a boil. Add chickpeas, orzo, salt, pepper, and oregano. Simmer uncovered over medium-high for 10 minutes, until orzo is al dente.
Temper Eggs: Reduce heat to low. Remove 3/4 cup hot broth and slowly whisk it into eggs and lemon juice in a bowl. Whisk constantly to temper without scrambling.
Finish Soup: Slowly stir egg mixture back into soup while gently stirring. Add kale and cook 5 more minutes on low until greens are wilted and broth thickens. Remove lemon peels.
Serve: Stir in dill, adjust seasonings, and ladle into bowls. Garnish with more dill, cracked pepper, and a drizzle of olive oil if desired.
Notes
Make it Vegan: Omit eggs and use a plant-based cream or starch to thicken instead.
Storage Tip: Keeps well refrigerated for up to 4 days.
Lemon Tip: Add extra lemon juice before serving if you love it extra bright and tangy.
