Name: Bright and Cozy Lemony Greek Chickpea Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 Tbsp extra-virgin olive oil (can substitute with avocado oil); 1.5 cups finely chopped onion (white or red onions may be used); 0.75 cups finely chopped carrots (substitute with parsnips if desired); 0.5 cups finely chopped celery (no substitutions necessary unless preferred); 2 strips lemon peel (2-inch strips, use fresh lemon juice as well); 0.25 cups fresh lemon juice (use fresh lemon for the best flavor); 4 cloves minced garlic (enhances aroma and depth); 2 quarts lower-sodium vegetable broth (can use chicken broth for non-vegetarian); 2 cans canned chickpeas (15.5 oz each, rinse and drain before use); 0.75 cups dry orzo pasta (whole wheat or gluten-free orzo can be used); 1 tsp kosher salt (adjust based on broth's saltiness); 1 tsp black pepper (adjust to taste); 1 tsp dried oregano (can replace with Italian seasoning); 2 whole eggs (can substitute with silken tofu for a vegan version); 3 handfuls chopped kale (can substitute spinach or Swiss Chard); 2 Tbsp chopped fresh dill (fresh parsley is a good alternative)

Amid the hustle and bustle of life, there’s nothing quite like the soothing ritual of cooking to bring a sense of calm and joy. Today, I’m excited to share my Lemony Greek Chickpea Soup—a vibrant, Avgolemono-inspired dish that beautifully marries quick preparation with wholesome ingredients. Packed with protein from chickpeas and enriched with the fresh flavors of lemon and dill, this vegetarian soup is not only a comfort on busy days but also an incredibly satisfying meal. In just over 30 minutes, you can serve a warm bowl of this silky broth full of colorful vegetables and orzo, perfect for a cozy night in or a nourishing lunch. Ready to elevate your soup game and embrace the delightful union of taste and nutrition? Let’s dive in!

Why is Lemony Greek Chickpea Soup special?

Ease of Preparation: This quick recipe allows you to whip up a delightful meal in just over 30 minutes. Perfect for those hectic days!

Bright and Refreshing Flavor: The zesty lemon and fragrant dill transform humble ingredients into a refreshing, flavorful dish.

Protein-Packed Goodness: With chickpeas as the star, this soup delivers a satisfying boost of plant-based protein.

Versatile Ingredients: Feel free to make it your own! You can swap chickpeas for cannellini beans or add your favorite greens like spinach or Swiss Chard.

Crowd-Pleasing Comfort: Whether served as a cozy lunch or dinner, this soup warms the soul and heart, making it a favorite for everyone at the table. Add a side of crusty bread and enjoy a complete meal!

Lemony Greek Chickpea Soup Ingredients

• A delightful mix for your cozy bowl!

For the Soup Base
• Extra-virgin olive oil – Adds healthy fat and richness; can substitute with avocado oil.
• Finely chopped onion (1.5 cups) – Provides a base flavor; white or red onions may be used.
• Finely chopped carrots (3/4 cup) – Adds sweetness and color; substitute with parsnips if desired.
• Finely chopped celery (1/2 cup) – Contributes to the mirepoix base flavor; no substitutions necessary unless preferred.
• Lemon peel (2 strips, 2-inch) and fresh lemon juice (1/4 cup) – Offers bright acidity; use fresh lemon for the best flavor.
• Minced garlic (4 cloves) – Enhances aroma and depth; adjust to taste.
• Lower-sodium vegetable broth (2 quarts) – Forms the soup base; can use chicken broth for a non-vegetarian variation.
• Canned chickpeas (2 cans, 15.5 oz each) – Provides protein and texture; rinse and drain before use.
• Dry orzo pasta (3/4 cup) – Adds heartiness; whole wheat or gluten-free orzo can be used as alternatives.
• Kosher salt (1 tsp) and black pepper (1 tsp) – Season to taste; adjust based on broth’s saltiness.
• Dried oregano (1 tsp) – Offers herbal flavor; can replace with Italian seasoning.

For the Creamy Enrichment
• Whole eggs (2) and egg yolks (2) – For thickening and richness; can substitute with silken tofu for a vegan version.

For the Greens
• Chopped kale (3 handfuls) – Adds nutrition and texture; can substitute spinach or Swiss Chard.
• Chopped fresh dill (2 Tbsp) – For additional herbaceous flavor; fresh parsley is a good alternative.

This hearty Lemony Greek Chickpea Soup is guaranteed to be a hit with your family and friends, combining bright flavors and wholesome nutrients in every warm bowl!

Step‑by‑Step Instructions for Lemony Greek Chickpea Soup

Step 1: Sauté the Vegetables
In a large Dutch oven, heat 2 tablespoons of extra-virgin olive oil over medium heat. Add 1.5 cups of finely chopped onion, 3/4 cup of finely chopped carrots, and 1/2 cup of finely chopped celery. Sauté for about 10 minutes, stirring occasionally, until the vegetables are softened and fragrant, and the onions become translucent. This creates a flavorful base for your Lemony Greek Chickpea Soup.

Step 2: Add Aromatics
Increase the flavor profile by stirring in 4 minced garlic cloves. Cook for an additional minute until the garlic becomes aromatic and starts to lightly brown. This step enhances the overall depth of the soup, making it even more inviting. The kitchen will begin to smell delightful, foreshadowing the deliciousness to come.

Step 3: Incorporate the Broth
Pour in 2 quarts of lower-sodium vegetable broth, raising the heat to bring the mixture to a boil. Once boiling, stir in 2 cans of rinsed chickpeas, 3/4 cup of dry orzo, 1 teaspoon of kosher salt, 1 teaspoon of black pepper, and 1 teaspoon of dried oregano. Allow the soup to simmer for about 10 minutes, until the orzo is cooked al dente, absorbing the rich flavors of the broth.

Step 4: Prepare the Egg Mixture
Reduce the heat to low and reserve 3/4 cup of hot broth in a small bowl. In another bowl, whisk together 2 whole eggs, 2 egg yolks, and 1/4 cup of fresh lemon juice. Slowly incorporate the reserved hot broth into the egg mixture while whisking constantly. This step is vital to temper the eggs, preventing them from scrambling when added to the soup.

Step 5: Combine and Thicken
With the heat on low, stream the egg mixture back into the soup while stirring gently. The soup will begin to thicken as the eggs cook. Add in 3 handfuls of chopped kale, cooking for an additional 5 minutes, just until the greens have wilted and the soup reaches a silky consistency, showcasing the wholesome ingredients.

Step 6: Final Touches
Carefully remove the lemon peel strips from the soup. Stir in 2 tablespoons of chopped fresh dill and adjust the seasonings with more salt or pepper to taste. This final touch brightens the Lemony Greek Chickpea Soup and adds a fresh burst of flavor. Serve immediately, garnished with extra dill, a sprinkle of black pepper, and a drizzle of olive oil for an appealing presentation.

What to Serve with Lemony Greek Chickpea Soup

A comforting meal comes alive when you pair this vibrant soup with the right sides.

Crusty Bread: Perfect for soaking up the savory broth, a warm baguette or sourdough adds delightful texture and rustic charm.
Crisp Side Salad: A fresh salad with mixed greens and a light vinaigrette complements the soup’s richness, providing a refreshing contrast.
Roasted Vegetables: Their caramelized flavors enhance the meal, adding depth and a touch of sweetness that balances with the lemony brightness.
Greek Yogurt: A dollop on top adds creaminess and tang, elevating each spoonful while staying true to the Mediterranean roots.
Feta Cheese Crumbles: Sprinkle over the soup for a burst of salty flavor, harmonizing beautifully with the chickpeas and herbs.
Herbal Tea: Pairing with a soothing cup of herbal tea post-meal rounds out the experience, offering warmth to complement the soup’s vibrant flavors.

Tips for the Best Lemony Greek Chickpea Soup

Tempering Eggs Correctly: To prevent scrambling, gradually add the hot broth to the egg mixture while whisking continuously. This ensures a smooth, creamy texture in your soup.
Flavor Adjustments: Don’t be shy to taste and adjust the soup’s flavors! If it feels too acidic, a pinch of sugar or a bit more salt can help balance it out.
Fresh Ingredients Matter: Always use fresh lemon juice and dill for the best flavor in your Lemony Greek Chickpea Soup. Dried herbs can’t replicate the vibrant taste of fresh ones!
Mind the Thickness: If your soup thickens too much while cooling, simply stir in water or more broth to reach your desired consistency.
Make-Ahead Magic: This soup can be made in advance and stored for up to 4 days in the refrigerator. Reheat gently on the stovetop for a delicious quick meal.
Customize Your Greens: Feel free to swap kale for other greens like spinach or Swiss Chard, adjusting to your personal taste and what’s available.

Make Ahead Options

These Lemony Greek Chickpea Soup preparations are a lifesaver for busy home cooks! You can chop the vegetables (onion, carrots, celery, and kale) and store them in the refrigerator for up to 3 days. Additionally, whisk the egg and lemon juice mixture in advance and keep it refrigerated for up to 24 hours. This means you can have most of your ingredients prepped before you start cooking. When you’re ready to enjoy the soup, simply sauté the vegetables, add the broth and chickpeas, and then pour in the whisked egg mixture while gently stirring. This approach ensures that you maintain the soup’s vibrant flavors and freshness, allowing you to savor a warming meal with minimal effort!

Lemony Greek Chickpea Soup Variations

Feel free to customize your Lemony Greek Chickpea Soup with these delicious alternatives and add a personal touch to every bowl!

Cannellini Beans: Swap chickpeas for cannellini beans for a creamier texture that complements the vibrant flavors.
Greens Galore: Use spinach or Swiss Chard instead of kale for a different leafy texture; both options offer a delightful twist.
Extra Zest: Increase the lemon juice for a tangy kick or add a splash of apple cider vinegar to brighten the flavor profile. The refreshing acidity can transform the whole dish!
Veggie Boost: Toss in diced zucchini or bell peppers for a heartier soup; the added veggies enhance both taste and nutrition. It’s a perfect way to clean out the fridge too!
Spice it Up: Add a pinch of red pepper flakes or fresh chili for a hint of heat, giving your soup an exciting kick of spice.
Creamy Vegan Option: Replace eggs with silken tofu blended into the soup for a vegan version that’s rich and comforting without dairy.
Italian Flair: Substitute dried oregano with Italian seasoning for an herby flavor explosion that tantalizes every taste bud.
Whole Grain Twist: Swap regular orzo for whole wheat or gluten-free orzo, ensuring everyone at the table can enjoy a warm bowl of goodness.

For an even heartier meal, consider pairing this lovely soup with a side of Lemon Quinoa Chickpea salad or a warm bowl of Zucchini Soup Comforting to complement your culinary masterpiece. You’re only limited by your imagination, so dive in and get creative!

How to Store and Freeze Lemony Greek Chickpea Soup

Fridge: Store the cooled soup in an airtight container for up to 4 days. Just give it a gentle stir before serving, as it may thicken once chilled.

Freezer: For longer storage, freeze the Lemony Greek Chickpea Soup in a ziptop bag or airtight container. It will maintain its best quality for around 3 months; label with the date for easy reference.

Reheating: When ready to enjoy, thaw overnight in the fridge if frozen. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if the soup has thickened.

Serving Tip: Freshness matters! Garnish with extra dill and a drizzle of olive oil for a delightful finish when serving leftovers.

Lemony Greek Chickpea Soup Recipe FAQs

What kind of chickpeas should I use for this soup?
Absolutely! You can use canned chickpeas for convenience; just make sure to rinse and drain them before adding them to the soup. If you prefer, you can also use dried chickpeas, but you’ll need to soak and cook them beforehand, which adds additional time to your preparation.

How do I store leftovers of Lemony Greek Chickpea Soup?
Store the cooled soup in an airtight container in the refrigerator for up to 4 days. Before serving, simply give it a gentle stir, as it may thicken when chilled. If it gets too thick, you can add a splash of water or broth to bring it back to your desired consistency.

Can Lemony Greek Chickpea Soup be frozen?
Yes, you can freeze this soup! Pour it into a ziptop bag or airtight container after it has cooled completely. For best quality, freeze it for up to 3 months. When you’re ready to enjoy it, thaw the soup overnight in the refrigerator, and then gently reheat on the stovetop, adding a little broth or water if it thickens.

What should I do if my soup turns out too thick?
If you find your soup is too thick after cooking, don’t worry! Simply add a bit of water or broth to reach your desired consistency. Stir well to combine, and let it simmer for a couple of minutes to heat through. This will help ensure that the flavors meld beautifully.

Can I make this soup vegan?
Certainly! To make a vegan version of Lemony Greek Chickpea Soup, substitute the whole eggs and egg yolks with 1 cup of silken tofu blended until smooth. Stir it into the soup at the end of cooking to achieve that creamy texture without the eggs.

How can I adjust the flavor of the soup?
Feel free to adjust the flavor to your liking! If your soup tastes too acidic, a pinch of sugar or a touch more salt can help balance it out. You can also add extra lemon juice or even a splash of apple cider vinegar if you prefer a brighter, tangy kick!