Name: Lemony Greek Chickpea Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean
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; 1/4 cup fresh lemon juice; 4 garlic cloves, minced; 2 quarts lower-sodium vegetable broth; 2 (15.5-oz.) cans chickpeas, rinsed and drained; 3/4 cup dry orzo pasta; 1 tsp. kosher salt; 1 tsp. black pepper; 1 tsp. dried oregano; 2 large whole eggs; 2 egg yolks; 3 handfuls roughly chopped or shredded kale; 2 Tbsp. finely chopped fresh dill

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If you’re looking for a comforting and delicious soup that warms your soul, you’ve come to the right place! This Lemony Greek Chickpea Soup is one of my all-time favorites. With its vibrant flavors and wholesome ingredients, it’s perfect for busy weeknights or when you want to impress family and friends at gatherings. The bright notes of lemon combined with protein-packed chickpeas make this dish not just tasty but also nutritious. Plus, it comes together in just over 30 minutes, so you won’t have to spend all day in the kitchen!

The beauty of this recipe is in its simplicity. You can easily adapt it to suit your tastes or whatever ingredients you have on hand! So let’s dive into why this Lemony Greek Chickpea Soup deserves a spot in your recipe rotation.

Why You’ll Love This Recipe

Quick and Easy: This soup can be on your table in just 35 minutes, making it perfect for any night of the week.
Nutritious and Filling: Packed with chickpeas, fresh veggies, and greens, this soup is both hearty and healthy.
Family-Friendly: Kids love the creamy texture and bright flavor—it’s a great way to sneak in some veggies!
Make-Ahead Convenience: Perfect for meal prep! You can store leftovers in the fridge for a quick lunch or dinner later.
Customizable: Feel free to swap out greens or pasta types based on what you have at home!

Ingredients You’ll Need

Gathering fresh ingredients is part of the fun! For this Lemony Greek Chickpea Soup, you’ll find that everything you need is wholesome and easy to source. Here’s what you’ll need:

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 this recipe is how flexible it is! You can mix and match ingredients based on your preferences. Here are some fun variations:

Swap the greens: If kale isn’t your thing, try using fresh spinach or Swiss chard for a different flavor profile.
Change up the pasta: Not a fan of orzo? Use another small pasta shape like ditalini or even rice for an interesting twist!
Add extra protein: For an extra boost, consider adding cooked lentils or shredded rotisserie chicken.
Spice it up: If you like a bit of heat, throw in some red pepper flakes while cooking!

How to Make Lemony Greek Chickpea Soup

Step 1: Sauté the Vegetables

Heat olive 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, stirring occasionally until softened. Adding garlic at this stage brings out its aromatic flavor—cook it for just another minute until fragrant.

Step 2: Simmer the Broth

Pour in the vegetable broth and crank up the heat to bring everything to a boil! Once boiling, toss in those delightful chickpeas, add the orzo along with salt, pepper, and oregano. Let it simmer uncovered for around 10 minutes until the orzo is tender but still has a nice bite.

Step 3: Tempering the Eggs

This step is crucial! Reduce heat to low and remove about three-fourths of a cup of hot broth from your pot; set aside. In a bowl whisk together whole eggs, egg yolks, and lemon juice until well blended. While whisking constantly (this prevents scrambling!), slowly stream that hot broth into your egg mixture.

Step 4: Combine Everything

With one hand stirring gently in the pot with a wooden spoon or ladle, pour back the egg-broth mixture into your soup pot. Add the kale at this stage—watch as it wilts beautifully into your soup! Cook over low heat for about five more minutes until everything melds together nicely.

Step 5: Final Touches

Stir in fresh dill right before serving and give it a taste—adjust seasonings as needed! Ladle that gorgeous soup into bowls and garnish with extra dill and perhaps a drizzle of olive oil for added richness.

Enjoy every spoonful of this Lemony Greek Chickpea Soup—it’s sure to become a beloved staple in your home just as it has become mine!

Pro Tips for Making Lemony Greek Chickpea Soup

Making a delicious soup is all about the details, and these tips will help you elevate your Lemony Greek Chickpea Soup to perfection!

Use fresh vegetables: Fresh ingredients enhance the flavor and nutritional value of your soup. They provide vibrant colors and textures that make each bite delightful.
Properly temper the eggs: This step is crucial to avoid scrambling your eggs when adding them to the hot broth. By slowly incorporating the hot broth into the egg mixture, you ensure a smooth, creamy texture that elevates the soup.
Adjust seasoning to taste: Everyone’s palate is different! After completing your soup, take a moment to taste it and adjust the salt, pepper, or lemon juice according to your preference for the best flavor balance.
Experiment with greens: While kale adds a lovely texture and flavor, feel free to swap in spinach, Swiss chard, or escarole based on what you have on hand or prefer. Each green brings its own unique taste and health benefits!
Make it ahead for meal prep: This soup stores wonderfully in the refrigerator for several days. Making it in advance allows the flavors to meld beautifully, making your weeknight dinners even easier!

How to Serve Lemony Greek Chickpea Soup

Presenting your Lemony Greek Chickpea Soup in a beautiful way can make all the difference at mealtime. Here are some ideas to serve this delightful dish!

Garnishes

Fresh dill: A sprinkle of freshly chopped dill not only enhances the presentation but also complements the lemony flavors of the soup.
Cracked black pepper: A few cracks of black pepper add an extra layer of warmth and spice without overpowering the dish.
Drizzle of olive oil: A light drizzle of high-quality extra-virgin olive oil adds richness and depth while making every bowl shine.

Side Dishes

Crusty whole-grain bread: Perfect for dipping or soaking up every last drop of that flavorful broth, crusty bread pairs wonderfully with this hearty soup.
Greek salad: A fresh Greek salad with cucumbers, tomatoes, red onion, olives, and feta (or a dairy-free alternative) offers a refreshing contrast and complements the Mediterranean theme.
Roasted vegetables: Roasted seasonal vegetables bring out natural sweetness and add a satisfying crunch that balances out this comforting soup.
Quinoa tabbouleh: This bright salad made with quinoa, parsley, mint, tomatoes, and lemon provides a nutritious side that echoes the vibrant flavors in your soup.

Enjoy sharing this delicious Lemony Greek Chickpea Soup with loved ones! It’s not just food; it’s warmth served in a bowl.

Make Ahead and Storage

This Lemony Greek Chickpea Soup is perfect for meal prep! It stores well, allowing you to enjoy its vibrant flavors throughout the week without losing any of its deliciousness.

Storing Leftovers

Allow the soup to cool completely before transferring it to an airtight container.
Store in the refrigerator for up to 5 days.
If you’ve added kale or other greens, they may wilt more after a day or two, so consider adding them fresh when reheating.

Freezing

Let the soup cool completely before pouring it into freezer-safe containers or bags.
Leave some space at the top of each container to allow for expansion during freezing.
The soup can be frozen for up to 3 months. Label the containers with the date for easy tracking.

Reheating

For best results, thaw the soup overnight in the refrigerator before reheating.
To reheat, place it in a pot over medium heat, stirring occasionally until warmed through.
You can also microwave individual portions in a safe container, heating in short intervals and stirring until hot.

FAQs

Here are some common questions you might have about making this delightful soup!

Can I make Lemony Greek Chickpea Soup vegan?

Yes! To make this soup vegan, simply omit the eggs or use an egg substitute that works for your dietary needs. The soup will still be delicious and creamy!

What makes Lemony Greek Chickpea Soup special?

This recipe combines traditional Greek flavors with hearty chickpeas and fresh vegetables, creating a comforting yet nutritious dish that’s perfect for any occasion.

How can I customize my Lemony Greek Chickpea Soup?

Feel free to add your favorite vegetables or adjust the spices according to your taste. You could also experiment with different grains instead of orzo!

Final Thoughts

I hope you find joy in making this Lemony Greek Chickpea Soup! It’s not just a meal; it’s a warm hug in a bowl. With its bright flavors and wholesome ingredients, it’s bound to become a family favorite. Enjoy your cooking adventure and don’t hesitate to share how yours turns out!