Lemony Greek Chickpea Soup

If you’re looking for a cozy, comforting dish that warms your heart and nourishes your body, you’ve just found it! This Lemony Greek Chickpea Soup is a delightful twist on the traditional Avgolemono Soup. It’s packed with protein from chickpeas and has a vibrant flavor thanks to fresh vegetables and zesty lemon. Perfect for busy weeknights or family gatherings, this soup brings everyone together around the table for a warm bowl of goodness.

What makes this recipe truly special is its ease of preparation. In just over 30 minutes, you can create a nourishing meal that tastes like it simmered all day. The bright flavors and creamy texture will make it a new favorite in your home!

Why You’ll Love This Recipe

• Quick to Prepare: With only 35 minutes from start to finish, you can whip up this delicious soup even on the busiest nights.
• Family-Friendly: Packed with wholesome ingredients, it’s a dish everyone will enjoy—kids included!
• Make-Ahead Convenience: This soup stores well in the fridge, making it perfect for meal prep or leftovers.
• Deliciously Flavorful: The combination of lemon, herbs, and fresh veggies creates a symphony of flavors that will delight your taste buds.
• Nutritious & Filling: High in protein and fiber, this soup keeps you satisfied while being healthy.

Ingredients You’ll Need

Let’s gather our simple, wholesome ingredients! This recipe calls for everyday items that you might already have in your pantry. Each ingredient plays a key role in creating that comforting, rich flavor we love.

For the Soup Base

• 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 cloves garlic, minced
• 2 quarts (8 cups) lower-sodium vegetable broth (or 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)

Seasonings and Greens

• 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 (you can substitute with spinach, Swiss chard, or escarole)
• 2 Tbsp. finely chopped fresh dill, plus more for garnish

Variations

One of the best things about this Lemony Greek Chickpea Soup is its flexibility! Feel free to get creative and adjust it to fit your taste preferences.

• Add More Veggies: Toss in some diced zucchini or bell peppers for extra nutrition and color.
• Swap the Greens: If kale isn’t your favorite, try using spinach or Swiss chard instead—they both work beautifully!
• Make It Spicy: Add a pinch of red pepper flakes to give your soup a little kick if you love heat.
• Change the Pasta: Swap out orzo for quinoa or any small pasta shape you have on hand.

How to Make Lemony Greek Chickpea Soup

Step 1: Sauté the Aromatics

Heat the olive oil in a large stock pot or Dutch oven over medium heat. Once hot, add the onion, carrots, celery, and lemon peel. Cooking these veggies for about 10 minutes allows them to soften and develop their sweetness. Then stir in the minced garlic for one more minute until it becomes aromatic. This step sets a flavorful base for your soup!

Step 2: Build the Broth

Pour in the vegetable broth and crank up the heat until it boils. Once boiling, add in those lovely chickpeas along with the dry orzo, salt, pepper, and oregano. Let everything simmer uncovered for about 10 minutes until the orzo is al dente. This is where all those wonderful flavors start to meld together!

Step 3: Tempering the Eggs

In a separate bowl, whisk together the whole eggs, egg yolks, and lemon juice until combined. Here’s where you need patience! While whisking constantly, slowly stream hot broth into the egg mixture. This process tempers the eggs so they don’t scramble when added back into the soup. It’s an important step that gives your soup that silky texture we adore.

Step 4: Combine Everything Together

Gently stir your soup with a wooden spoon as you pour back in the egg-broth mixture. Next up is adding your greens! Toss in the kale and let it cook on low heat for about five minutes until slightly thickened and wilted. Don’t forget to fish out those lemon peels at this point!

Step 5: Finish & Serve

Finally, stir in fresh dill and taste to adjust seasonings as needed. Ladle your beautiful Lemony Greek Chickpea Soup into bowls and garnish with extra dill if desired—maybe even a drizzle of olive oil for an extra touch of richness!

Now you’re ready to enjoy this heartwarming bowl of goodness!

Pro Tips for Making Lemony Greek Chickpea Soup

Making this delicious soup is a breeze, but a few tips can elevate your dish to the next level!

• Use fresh ingredients: Opting for fresh vegetables and herbs will enhance the flavor and nutrition of your soup, making it vibrant and aromatic.
• Tempering the eggs: This technique is crucial to prevent the eggs from scrambling when mixed with hot broth. It ensures a silky texture in your soup, adding richness without any lumps.
• Adjust seasoning: Always taste your soup before serving! A pinch more salt or a squeeze of lemon juice can make all the difference in balancing flavors.
• Experiment with greens: While kale is a fantastic choice, try using spinach, Swiss chard, or escarole for different textures and flavors that can keep this recipe exciting each time you make it!
• Make it ahead: This soup keeps well in the refrigerator for up to 3 days. Making it ahead allows the flavors to meld beautifully, making it perfect for meal prep.

How to Serve Lemony Greek Chickpea Soup

Serving Lemony Greek Chickpea Soup is an opportunity to showcase its beautiful colors and flavors. Here are some ideas to help you present it perfectly!

Garnishes

• Fresh dill: A sprinkle of freshly chopped dill not only adds a pop of color but also enhances the herbaceous notes of the soup.
• Cracked black pepper: A light dusting of cracked black pepper gives a nice kick and adds complexity to each spoonful.
• Olive oil drizzle: A finishing drizzle of extra-virgin olive oil adds richness and depth, creating a luxurious mouthfeel.

Side Dishes

• Crusty Bread: A slice of warm, crusty bread is perfect for dipping into your soup. It complements the broth wonderfully while adding a satisfying crunch.
• Greek Salad: Fresh cucumbers, tomatoes, olives, and feta cheese tossed in olive oil create a refreshing side that pairs beautifully with the warmth of the soup.
• Quinoa Tabouli: This herby salad made with quinoa, parsley, mint, and lemon offers bright flavors that balance out the hearty chickpea soup.
• Roasted Vegetables: Seasonal roasted veggies add extra nutrients and textures on the side. Their caramelization brings sweetness that contrasts nicely with the tangy soup.

With these tips and serving suggestions, you’re all set to enjoy a delightful bowl of Lemony Greek Chickpea Soup! It’s not just food; it’s comfort in every spoonful. Happy cooking!

Make Ahead and Storage

This Lemony Greek Chickpea Soup is perfect for meal prep! It keeps well in the fridge and can be a comforting, quick meal on busy days. You can easily prepare it ahead of time and enjoy it throughout the week.

Storing Leftovers

• Allow the soup to cool completely before storing.
• Transfer leftovers to airtight containers.
• Refrigerate for up to 4 days.

Freezing

• Let the soup cool down, then pour into freezer-safe containers or heavy-duty freezer bags.
• Leave some space at the top to allow for expansion.
• Freeze for up to 3 months.

Reheating

• Thaw in the refrigerator overnight if frozen.
• Reheat on the stove over medium heat, stirring occasionally until heated through.
• For microwave reheating, use a microwave-safe bowl and heat in intervals, stirring between each until hot.

FAQs

Here are some common questions about making Lemony Greek Chickpea Soup.

Can I make Lemony Greek Chickpea Soup without eggs?

Absolutely! To keep it vegan, you can skip the eggs entirely. The soup will still be delicious and flavorful without them.

How do I store leftover Lemony Greek Chickpea Soup?

Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze it for longer storage—up to 3 months!

What can I substitute for orzo in this recipe?

If you don’t have orzo on hand, you can use other small pasta shapes like ditalini or even quinoa for a gluten-free option.

Can I add more vegetables to Lemony Greek Chickpea Soup?

Yes! Feel free to add your favorite veggies such as zucchini, bell peppers, or spinach. This soup is very versatile!

Final Thoughts

I hope you enjoy making this delightful Lemony Greek Chickpea Soup as much as I do! Its vibrant flavors and nourishing ingredients make it a special addition to any meal plan. Whether you’re serving it on a cozy evening or prepping it for a busy week ahead, this soup is sure to warm your heart. Don’t hesitate to get creative with your own variations—I can’t wait to hear how yours turns out!