Lemony Greek Chickpea Soup Recipe

Introduction

This Lemony Greek Chickpea Soup is a bright and hearty dish packed with fresh flavors and comforting textures. Combining tender chickpeas, zesty lemon, and nutritious greens, it’s a perfect meal for any season and easy to prepare at home.

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 making 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 oil in a large stock pot or Dutch oven over medium heat. Once hot, add the onion, carrots, celery, and lemon peel. Cook for 10 minutes, stirring occasionally, until softened. Add garlic and cook 1 more minute, until aromatic.
2. Step 2: Add broth and increase heat to bring the mixture to a boil. Once boiling, add chickpeas, orzo, salt, pepper, and oregano. Simmer soup over medium-high heat, uncovered, for 10 minutes, or until the orzo is al dente. Reduce heat to low, and remove 3/4 cup hot broth from the soup. Set aside.
3. Step 3: Place whole eggs, egg yolks, and lemon juice in a large bowl; whisk until combined. While whisking constantly, very slowly stream hot broth into the egg mixture to temper the eggs. This prevents them from scrambling by gradually raising their temperature.
4. Step 4: While gently stirring the soup with a wooden spoon or ladle, stream the egg-broth mixture back into the pot. Add kale and continue to cook over low heat for 5 minutes, or until the broth slightly thickens and the greens wilt. Remove lemon peels.
5. Step 5: Stir in fresh dill and taste to adjust seasonings as needed. Ladle soup into bowls and garnish with extra fresh dill, cracked black pepper, and a drizzle of olive oil, if desired.

Tips & Variations

• Make sure to temper the eggs slowly to avoid scrambled bits in your soup.
• Substitute kale with spinach, Swiss chard, or escarole based on your preference.
• Use chicken broth instead of vegetable broth if you prefer a non-vegetarian version.
• Add a pinch of crushed red pepper flakes for a subtle heat boost.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent curdling due to the eggs. Avoid microwaving at high heat to maintain the soup’s silky texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

To make this soup vegan, omit the eggs and use vegetable broth. Consider adding a splash of plant-based milk or blending a small portion of chickpeas to thicken the broth.

Can I freeze the soup?

Freezing is not recommended because the eggs and kale can change texture and become watery upon thawing. It’s best to enjoy this soup fresh or refrigerated.

Lemony Greek Chickpea Soup Recipe

Print Recipe

★★★★★

4.5 from 108 reviews

A bright and comforting Lemony Greek Chickpea Soup featuring tender chickpeas, orzo pasta, and fresh kale simmered in a lemon-infused vegetable broth, finished with an egg-lemon broth mixture that adds richness and silky texture. This nutritious and hearty soup balances tangy citrus, aromatic herbs, and wholesome vegetables for a truly satisfying meal.

• Author: Sophie
• 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

Main 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 (substitute chicken broth if not making 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 (substitute spinach, Swiss chard, or escarole)
• 2 Tbsp. finely chopped fresh dill, plus more for garnish

Instructions

1. Sauté Aromatics: Heat olive oil in a large stock pot or Dutch oven over medium heat. Add finely 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 for an additional 1 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, dry 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. Reduce heat to low. Remove 3/4 cup of hot broth from the soup and set it aside.
3. Temper the Eggs: In a large bowl, whisk together the whole eggs, egg yolks, and 1/4 cup fresh lemon juice until combined. While whisking constantly, slowly stream the reserved hot broth into the egg mixture to temper the eggs and prevent scrambling.
4. Incorporate Egg Mixture and Cook Greens: Gradually stream the tempered egg-broth mixture back into the soup while stirring gently with a wooden spoon or ladle. Add the chopped kale and continue cooking over low heat for 5 minutes, until the broth slightly thickens and the greens wilt. Remove the lemon peel strips from the soup.
5. Finish and Serve: Stir in the finely chopped fresh dill. Taste the soup and adjust seasoning as necessary. Ladle the soup into bowls and garnish with extra fresh dill, cracked black pepper, and a drizzle of olive oil if desired.

Notes

• To avoid scrambled eggs, temper the eggs slowly by streaming hot broth into them while whisking constantly.
• You can substitute chicken broth if not making the dish vegetarian.
• Feel free to use spinach, Swiss chard, or escarole instead of kale.
• Whole-wheat orzo can be used for added fiber.
• Adjust seasoning after adding the egg-lemon mixture as it can alter the flavor balance.

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