Name: Lemon Greek Chickpea Soup with Orzo Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Greek
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; 4 garlic cloves, minced; 2 quarts (8 cups) lower-sodium vegetable broth; 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; 2 egg yolks; 1/4 cup fresh lemon juice; 3 handfuls roughly chopped or shredded kale; 2 Tbsp. finely chopped fresh dill, plus more for garnish

Nothing warms the soul quite like a bowl of this Lemon Greek Chickpea Soup with Orzo Recipe. The bright lemony tang combined with tender chickpeas and silky orzo makes it a standout comfort meal, perfect for anytime you want something both hearty and fresh.

The image shows a bowl filled with creamy soup that has three main layers of colors and textures: a pale yellow creamy broth as the base, chunks of orange carrot slices and beige chickpeas scattered throughout the soup, and dark green leafy vegetables mixed in and floating on top. On the surface, black specks of ground pepper and fresh bright green dill sprigs are spread, with a thin lemon wedge resting on the edge of the soup in the bowl. The bowl is white, and it sits on a white marbled surface next to a white cloth with fringes and a small white dish containing whole black peppercorns. There is also a white plate with lemon halves visible near the top left corner of the image. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Lemon Greek Chickpea Soup with Orzo Recipe
Top Tip
How to Serve Lemon Greek Chickpea Soup with Orzo Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Lemon Greek Chickpea Soup with Orzo Recipe

Why You'll Love This Recipe

I’ve made countless soups over the years, but this Lemon Greek Chickpea Soup with Orzo Recipe always finds its way to my table when I want something comforting, bright, and filled with vibrant flavors. It's like sunshine in a bowl, and I know you'll appreciate how fresh and satisfying it feels.

Bright and fresh flavor: The lemon paired with garlic and fresh dill adds zing without overpowering the natural warmth of the chickpeas and broth.
Simple pantry staples: You likely have most ingredients on hand—nothing fancy but deliciously wholesome.
Perfectly balanced textures: Creamy chickpeas, tender orzo, and wilted kale make every bite interesting and filling.
Quick and nourishing: Ready in just about 35 minutes, it’s a go-to when you want healthy without fuss.

Ingredients & Why They Work

This soup thrives on fresh, vibrant ingredients combined with trusty pantry items. Each component enhances the broth’s silky texture and the overall bright flavor profile. Here’s a closer look at what you’ll need and why these ingredients make it work so well.

Flat lay of extra-virgin olive oil in a small white ceramic bowl, finely chopped yellow onion in a neat pile on the side, finely chopped bright orange carrots arranged next to celery stalks finely chopped, two fresh lemon strips curled beside a small white bowl of fresh lemon juice, four whole garlic cloves unpeeled, cooked chickpeas glistening in a small white bowl, dry orzo pasta scattered neatly, two large whole eggs with clean shells, a handful of roughly chopped vibrant green kale leaves, and a small white bowl of finely chopped fresh dill, all ingredients placed with perfect symmetry and balanced proportions placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Extra-virgin olive oil: Adds richness and helps soften the vegetables while bringing beneficial healthy fats.
Yellow or sweet onion: Forms a mellow, slightly sweet base for the soup's depth.
Carrots: Deliver subtle sweetness and texture contrast.
Celery: Adds aromatic freshness and subtle bitterness that balances the lemon.
Lemon peel & juice: The star ingredient for that classic Greek avgolemono tang—fresh lemon is key here, so avoid bottled juice.
Garlic cloves: Brings savory aroma and layers of flavor that's essential in Mediterranean cooking.
Low-sodium vegetable broth: A lighter base that lets lemon and herbs shine; chicken broth works too if you're not vegetarian.
Chickpeas: A hearty source of plant protein, creamy when cooked, and comforting.
Orzo pasta: Tiny pasta that cooks quickly and adds body—whole wheat or regular both work great.
Kosher salt & black pepper: For seasoning and enhancing all the flavors.
Dried oregano: An earthy herb signature in Greek cuisine.
Whole eggs & egg yolks: These temper the soup, enrich the broth, and create a luscious creamy texture without cream.
Kale: Adds color, nutrition, and a subtle earthy bite—you can swap for spinach or Swiss chard if you prefer.
Fresh dill: The finishing herb that makes the soup feel truly Mediterranean and fresh.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about the Lemon Greek Chickpea Soup with Orzo Recipe is how adaptable it is. Whether you want to add a little more punch, swap out greens, or make it vegan-friendly, it really holds up and stays delicious.

Variation: I often use spinach instead of kale when I’m short on time, as it wilts even faster and creates a lovely silky texture.
Dietary tweak: To make it vegan, simply skip the eggs and finish with a splash of coconut cream or blended silken tofu for creaminess.
Spice it up: Adding a pinch of crushed red pepper flakes adds a warming heat that contrasts beautifully with the bright lemon.
Seasonal swap: In colder months, swapping fresh dill for thyme or rosemary gives a cozy depth to the broth.

Step-by-Step: How I Make Lemon Greek Chickpea Soup with Orzo Recipe

A blue handled pot with a white inside is placed on a white marbled surface. Inside the pot is a mix of cooked vegetables forming one layer: bright orange carrot pieces, light green celery slices, and translucent diced onions. On top of the vegetables lies a pale yellow thin slice of ginger, resting in the middle. The vegetables have a soft, slightly shiny texture showing they are cooked but not mushy. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Aromatics and Lemon Peel

Start by heating that lovely extra-virgin olive oil in a large stockpot over medium heat. Toss in your finely chopped onion, carrots, celery, and the two 2-inch strips of lemon peel. Stir occasionally and cook gently for about 10 minutes until everything softens and smells amazing. Keep an eye so nothing browns too much – you want mellow sweetness here. After that, add your minced garlic and cook for just one more minute until fragrant.

Step 2: Build Your Broth and Simmer

Now pour in the vegetable broth and turn up the heat to bring the mixture to a boil. Once it bubbles, add in the chickpeas, orzo, salt, pepper, and dried oregano. Let everything simmer uncovered over medium-high heat for about 10 minutes. The orzo should be just tender but still a little firm—think al dente pasta texture. This step is key for a perfect bite later.

Step 3: Temper Your Eggs and Lemon Juice

Here’s where the magic happens — the creamy avgolemono base. In a large bowl, whisk together the whole eggs, egg yolks, and ¼ cup fresh lemon juice until you have a smooth mixture. Now, slowly add about ¾ cup of the hot broth from your soup into the egg bowl, pouring in a thin, steady stream while whisking constantly. This tempering step is crucial: it warms the eggs gradually without scrambling them, giving you that silky texture we’re after.

Step 4: Combine and Finish with Greens

While stirring your soup gently with a wooden spoon, pour the egg-and-broth mix back into the pot. Toss in the chopped kale and keep the heat low. Let it cook for about 5 minutes, just until the soup thickens slightly and the greens are tender but still bright. Don’t forget to fish out those lemon peels before serving — they’ve done their job infusing flavor.

Step 5: Add Fresh Dill and Adjust Flavors

Stir in a couple tablespoons of freshly chopped dill, taste your soup, and adjust the seasoning if needed — maybe a touch more salt or pepper. Serve it warm, and I love to finish it off with a little extra dill, a crack of black pepper, and a drizzle of olive oil if I’m feeling fancy.

Top Tip

From my experience making this Lemon Greek Chickpea Soup with Orzo Recipe, the egg tempering step is the make-or-break moment. I’ve seen friends get frustrated when their eggs scramble in the soup, but once you get this just right, the results feel so rewarding! Here are some tips I swear by:

Slow and Steady: Pour the hot broth into eggs very slowly while whisking vigorously — patience here keeps your eggs silky.
Use a Large Bowl: Gives you room to whisk and avoid sudden heat spikes on the eggs.
Gentle Heat: When returning the tempered eggs to the soup, stir constantly and keep the heat on low to prevent curdling.
Don’t Skip the Lemon Peel: Those strips add bright aromatic oils that infuse the entire pot—just remember to remove them before serving.

How to Serve Lemon Greek Chickpea Soup with Orzo Recipe

Lemon Greek Chickpea Soup - Serving Suggestion

Garnishes

I usually top my bowls with extra fresh dill because it adds that bright herbaceous punch that ties all the flavors together. A drizzle of good-quality olive oil brings some richness, while a crack of fresh black pepper adds just the right touch of heat. Sometimes, if I want a little crunch, I add toasted pine nuts or a sprinkle of feta cheese for a creamy twist.

Side Dishes

This soup pairs beautifully with warm pita bread or a crusty loaf for dipping. On lighter days, I serve it alongside a simple Greek salad of cucumbers, tomatoes, olives, and red onion dressed in lemon and olive oil to echo those fresh flavors.

Creative Ways to Present

For a cozy dinner party, I like to serve this soup in rustic crocks, garnished with little lemon wedges on the side. You can also ladle it into mini cups as an elegant starter, sprinkled with dill flowers or microgreens for that extra special look.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in an airtight container in the fridge for up to 3 days. It actually tastes even better the next day, once the flavors have melded. Just give it a gentle stir before reheating to redistribute the ingredients.

Freezing

I don’t usually freeze this soup because the egg-lemon mixture can change texture slightly after thawing. However, if you want to freeze, I recommend leaving out the eggs and lemon juice, then adding those fresh after thawing and reheating gently on the stove.

Reheating

To reheat, warm the soup slowly over low heat, stirring frequently to avoid curdling. If it’s a bit thick, just add a splash of broth or water. Avoid microwaving if possible — it’s gentler to do it on the stove to keep the soup’s smooth texture.

Frequently Asked Questions:

Can I use other greens instead of kale in the Lemon Greek Chickpea Soup with Orzo Recipe?

Absolutely! Spinach, Swiss chard, or escarole are all great substitutes. They cook faster, so add them at the last minute to keep their color and texture.

How do I prevent the eggs from scrambling in the soup?

The key is tempering your eggs slowly by whisking hot broth into the egg and lemon mixture a little at a time, then slowly combining everything back in the pot over low heat while stirring constantly. Patience here ensures a silky soup without lumps.

Can I make this soup vegan or dairy-free?

Yes! Skip the eggs entirely and finish the soup with a splash of coconut cream or blended silken tofu for creaminess. The lemon and herbs keep the flavor bright and fresh.

Is this soup suitable for meal prep and freezing?

While you can refrigerate leftovers for a few days, freezing whole soup with eggs can affect texture. For freezing, omit eggs and lemon juice, then add fresh when reheating for best results.

Final Thoughts

This Lemon Greek Chickpea Soup with Orzo Recipe feels like a little hug on a chill day, full of bright citrus, wholesome chickpeas, and the fresh pop of herbs. I hope you’ll enjoy making it as much as I do, and that it becomes one of those reliable, go-to meals you return to again and again — whether for a quick lunch or cozy family dinner. Grab your pot and let’s make some magic!