Name: Lemony Greek Chickpea Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Greek-Inspired
Ingredients: 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 (or chicken broth for non-vegetarian); 2 (15.5-oz) 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 kale (or spinach, Swiss chard, escarole); 2 tablespoons finely chopped fresh dill, plus more for garnish

Lemony Greek Chickpea Soup

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Bright, creamy, and comforting, this classic Greek-inspired soup features chickpeas, orzo, lemon, and herbs—perfect for cozy nights or light lunches.

Author: Sarah
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 6 servings
Category: Soup
Method: Stovetop
Cuisine: Greek-Inspired
Diet: Vegetarian

Ingredients

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 (or chicken broth for non-vegetarian)

2 (15.5-oz) 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 kale (or spinach, Swiss chard, escarole)

2 tablespoons finely chopped fresh dill, plus more for garnish

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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.

Find it online: https://allrecipesmade.com/lemony-greek-chickpea-soup/