Lemony Greek Chickpea Soup

If you’re looking for a cozy, heartwarming dish that brings a taste of the Mediterranean right to your kitchen, you’ll absolutely love this Lemony Greek Chickpea Soup! It’s inspired by the traditional Avgolemono Soup but with a delightful twist. Packed with protein from chickpeas and brightened up with fresh lemon, this soup is perfect for busy weeknights or a comforting family gathering. In just over 30 minutes, you can enjoy a bowl of pure deliciousness!

This recipe has become one of my go-to favorites because it’s not only quick to prepare but also so satisfying. The fragrant broth mingles beautifully with tender vegetables and orzo, making it feel like a warm hug in a bowl.

Why You’ll Love This Recipe

• Quick and Easy: This soup comes together in just over 30 minutes, making it perfect for those hectic evenings.
• Healthy and Wholesome: With nutrient-packed ingredients like chickpeas and kale, this soup is both nourishing and filling.
• Family-Friendly: Kids and adults alike will adore the flavors in this Lemony Greek Chickpea Soup.
• Make Ahead: Prepare a big batch and store it in the fridge or freezer for quick meals throughout the week!
• Customizable: Feel free to tweak the ingredients based on what you have at home or your personal preferences.

Ingredients You’ll Need

You won’t need anything fancy for this recipe—just simple, wholesome ingredients that are easy to find. Here’s what you’ll need to whip up your Lemony Greek Chickpea Soup:

• 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

Variations

One of the best things about Lemony Greek Chickpea Soup is how flexible it is! Here are some fun variations to keep things interesting:

• Add Extra Veggies: Toss in any vegetables you have on hand such as zucchini, bell peppers, or even frozen peas for added nutrition.
• Swap the Pasta: If you’re looking for a gluten-free option, substitute the orzo with quinoa or rice.
• Spice it Up: Add a pinch of red pepper flakes to give your soup a little kick!
• Creamy Twist: For an extra creamy texture, stir in some coconut milk or cashew cream right before serving.

How to Make Lemony Greek Chickpea Soup

Step 1: Sauté the Vegetables

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 about 10 minutes until softened while stirring occasionally; this helps bring out their natural sweetness. Add garlic and cook for another minute until fragrant—it will fill your kitchen with such an inviting aroma!

Step 2: Combine Broth and Chickpeas

Pour in the vegetable broth and increase heat to bring everything to a boil. Once boiling, add in the chickpeas, orzo, salt, pepper, and oregano. Let it simmer uncovered over medium-high heat for about 10 minutes until the orzo is al dente—this step ensures that all those flavors meld beautifully together.

Step 3: Tempering Eggs

Reduce heat to low and remove about 3/4 cup of hot broth from the pot; set aside. In a separate large bowl, combine whole eggs, egg yolks, and lemon juice; whisk until combined. To avoid scrambling your eggs when adding them to the soup later on, slowly stream that hot broth into the egg mixture while whisking constantly; this process is called tempering.

Step 4: Finish Cooking

While gently stirring the soup with a wooden spoon or ladle, slowly pour that egg-broth mixture back into the pot. Add kale next and continue cooking over low heat for about five minutes until everything is warmed through and slightly thickened—this gives your soup that lovely silky texture we all crave.

Step 5: Season and Serve

Finally, stir in fresh dill and taste! Adjust seasonings as needed before ladling soup into bowls. Garnish with extra dill, cracked black pepper, and perhaps a drizzle of olive oil if desired—now you’re ready to dig in! Enjoy every spoonful of your homemade Lemony Greek Chickpea Soup!

Pro Tips for Making Lemony Greek Chickpea Soup

Making this vibrant soup can be a breeze, especially with a few handy tips up your sleeve!

• Use fresh ingredients: Fresh vegetables and herbs not only enhance the flavor but also provide vibrant color and nutrition to your soup.
• Adjust the consistency: If you prefer a creamier texture, feel free to add more vegetable broth or even a splash of plant-based cream. This allows you to customize the soup to your liking.
• Try different greens: While kale adds a lovely texture and flavor, you can substitute it with spinach, Swiss chard, or escarole for variety in taste and nutrition.
• Make it ahead: This soup tastes even better the next day as the flavors meld together. Make a big batch and enjoy leftovers for lunch or dinner throughout the week!
• Experiment with spices: Don’t hesitate to add your favorite spices or herbs like thyme or basil. A little twist can make this already delightful recipe uniquely yours.

How to Serve Lemony Greek Chickpea Soup

Presenting your Lemony Greek Chickpea Soup beautifully makes it even more enjoyable! Here are some ideas to elevate your serving experience.

Garnishes

• Fresh dill: A sprinkle of extra dill adds a burst of freshness and complements the lemony flavor perfectly.
• Cracked black pepper: Just a pinch on top before serving enhances the aroma and adds an appealing visual contrast.
• Olive oil drizzle: A light drizzle of high-quality extra-virgin olive oil offers richness and depth, making each bite more satisfying.

Side Dishes

• Crusty whole-grain bread: Perfect for dipping, this hearty bread complements the soup’s flavors while providing additional fiber.
• Mediterranean salad: A light salad with cucumbers, tomatoes, olives, and feta adds freshness and balances the warm soup with crisp textures.
• Grilled vegetable skewers: Colorful skewers filled with seasonal veggies bring smoky flavors that pair beautifully with the chickpea soup.
• Quinoa tabbouleh: This refreshing dish made with parsley, tomatoes, and cucumber delivers bright flavors that harmonize well with the soup’s richness.

Enjoy crafting this delightful Lemony Greek Chickpea Soup—it’s sure to become a beloved recipe in your home!

Make Ahead and Storage

This Lemony Greek Chickpea Soup is perfect for meal prep! Not only does it taste amazing, but it also stores well, making it an ideal dish for busy weeknights. You can easily make a big batch and enjoy it throughout the week.

Storing Leftovers

• Allow the soup to cool completely before transferring it to an airtight container.
• Store in the refrigerator for up to 4 days.
• Make sure to label your container with the date so you can keep track of freshness.

Freezing

• To freeze, let the soup cool down, then portion it into freezer-safe bags or containers.
• It can be frozen for up to 3 months.
• For best results, leave some space at the top of the container for expansion.

Reheating

• Thaw frozen soup in the refrigerator overnight before reheating.
• Reheat on the stovetop over medium heat until warmed through, stirring occasionally.
• If using a microwave, heat in intervals, stirring in between to ensure even heating.

FAQs

Here are some common questions about this delicious soup!

Can I make Lemony Greek Chickpea Soup without eggs?

Absolutely! You can skip the eggs entirely and still enjoy a flavorful soup. The texture will be slightly different, but you can add a splash more broth or a bit of plant-based cream for richness.

How long does Lemony Greek Chickpea Soup last in the fridge?

When stored properly in an airtight container, this soup will last up to 4 days in the refrigerator.

What can I substitute for orzo in Lemony Greek Chickpea Soup?

You can use any small pasta shape like ditalini, or even gluten-free pasta if you prefer! Quinoa is also a great alternative that adds protein and texture.

Is Lemony Greek Chickpea Soup vegan?

Yes! By omitting the eggs and ensuring your vegetable broth is free from animal products, this wholesome soup becomes completely vegan-friendly.

Final Thoughts

I hope you enjoy making this Lemony Greek Chickpea Soup as much as I do! It’s not just a meal—it’s a warm hug in a bowl filled with vibrant flavors and nourishing ingredients. Perfect for cozy nights or meal prepping for busy days ahead. Enjoy every spoonful and feel free to share your experience with me!