Name: Lemon 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 (substitute 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; 2 egg yolks; 1/4 cup fresh lemon juice, divided; 3 handfuls roughly chopped or shredded kale (substitute spinach, Swiss chard, or escarole); 2 Tbsp. finely chopped fresh dill, plus more for garnish

There’s something so bright and comforting about a bowl of homemade soup on a chilly day, and this Lemon Chickpea Soup with Orzo Recipe hits all the right notes. Its vibrant lemony flavor combined with tender chickpeas and orzo pasta makes it both refreshing and hearty—a perfect combo for lunch or a light dinner.

The image shows a bowl of thick creamy soup with visible layers of orange carrot slices, white chickpeas, and green leafy vegetables mixed in a pale yellow broth. On top, there are small green dill sprigs and a slice of lemon placed on the edge of the bowl. The bowl is light brown and placed on a white marbled surface. In the background, there are halved lemons and a small white bowl with black pepper. A white cloth with tassels is partially visible near the bowl. 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 Chickpea Soup with Orzo Recipe
Top Tip
How to Serve Lemon Chickpea Soup with Orzo Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Lemon Chickpea Soup with Orzo Recipe

Why You'll Love This Recipe

I fell in love with this soup because it balances fresh lemon brightness with the creaminess of eggs and tender chickpeas in a way that feels both indulgent and nourishing. It’s inspired by traditional Greek avgolemono but with a twist by adding hearty orzo and greens. Plus, it comes together in just over half an hour!

Bright, fresh flavor: The lemon peel and juice infuse the broth with a lively citrus kick that keeps you coming back for more.
Protein-packed comfort: Chickpeas add richness and substance, making it filling without feeling heavy.
Silky broth texture: Tempering eggs into the soup creates a luscious, slightly thickened finish that feels so special.
Quick and easy to make: You can get this on the table in about 35 minutes, perfect for busy nights or last-minute guests.

Ingredients & Why They Work

Every ingredient here has a purpose, coming together to build layers of flavor and texture. Let me walk you through why these choices shine and how you can pick them for the best result.

Flat lay of extra-virgin olive oil in a small white ceramic bowl, finely chopped yellow onion in a small white ceramic bowl, finely chopped carrots in a small white ceramic bowl, finely chopped celery in a small white ceramic bowl, two strips of fresh lemon peel, fresh lemon juice in a small white ceramic bowl, four peeled garlic cloves, two white ceramic bowls each with whole clean eggs with shells, dry orzo pasta in a small white ceramic bowl, dried oregano in a small white ceramic bowl, kosher salt in a small white ceramic bowl, black pepper in a small white ceramic bowl, two handfuls of roughly chopped kale, finely chopped fresh dill in a small white ceramic bowl 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: Provides a fruity base that ties the veggies and broth together beautifully.
Yellow or sweet onion: Adds a subtle sweetness and depth once softened.
Carrots and celery: Classic aromatics that bring texture and natural sweetness.
Lemon peel and fresh lemon juice: The peel gently infuses flavor during cooking while the juice adds that fresh tang at the end.
Garlic cloves: Brings warmth and a little bite that's essential in Mediterranean dishes.
Vegetable or chicken broth: The soul of the soup; I like low-sodium so I can control salt levels better.
Chickpeas: Protein rich and a perfect hearty addition that soaks up all those lemony flavors.
Dry orzo pasta: Small, tender pasta that cooks quickly and adds comforting body to the soup.
Kosher salt and black pepper: Keeps seasoning simple but effective for balancing flavors.
Dried oregano: Brings a fragrant herbiness typical in Greek cooking.
Whole eggs and egg yolks: This combo is key for the silky, thickened broth signature to avgolemono-style soups.
Kale (or spinach, chard, escarole): Adds vibrant color, nutrients, and a touch of earthiness to round out the soup.
Fresh dill: Finishes the soup with a fresh, slightly sweet herbal note that complements lemon perfectly.

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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

I often change up the greens depending on what’s in my fridge—spinach works beautifully if you want something milder. I also like adding a pinch of crushed red pepper flakes for a subtle heat kick that pairs amazingly with the lemon.

Variation: Once, I swapped orzo for small ditalini pasta and added a splash of white wine before the broth—super tasty and just as comforting.
Dietary modifications: Use gluten-free orzo alternatives if needed; just watch cooking times so the pasta doesn’t turn mushy.
Seasonal swaps: In spring, fresh peas or asparagus tips make a lovely addition for extra freshness.

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

A blue handled pot with a cream inside holds a mix of cooked chopped vegetables in one layer, including orange carrot slices, light green celery pieces, and translucent white onion bits. On top of the vegetables is a single slice of pale yellow ginger. The pot sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Base

Start by heating olive oil in a large pot over medium heat. Toss in diced onion, carrots, celery, and strips of lemon peel. Let everything soften gently for about 10 minutes, stirring every now and then—this step unlocks the natural sweetness of the veggies and lets the lemon peel release its aromatic oils.

Step 2: Add Garlic and Broth, Then Simmer

After the veggies soften, stir in minced garlic and cook for just a minute until fragrant (don’t let it brown!). Pour in your broth and bring it to a boil. Once boiling, add chickpeas, orzo, salt, pepper, and oregano. Let it simmer uncovered for about 10 minutes until the orzo is just al dente.

Step 3: Temper the Eggs and Lemon Juice

This is the trickiest but most rewarding part—the eggs create that silky texture you’ll adore. In a separate bowl, whisk whole eggs, egg yolks, and lemon juice. Slowly pour about ¾ cup of hot broth into your egg mixture while whisking constantly. This tempers the eggs so they don’t scramble when added back to the soup.

Step 4: Finish the Soup

With the soup on low heat, slowly stream your egg-broth mixture back into the pot while stirring gently. Add chopped kale and cook for 5 more minutes, letting the broth thicken slightly and greens wilt. Don’t forget to fish out those lemon peel strips!

Step 5: Add Fresh Dill and Serve

Stir in fresh dill, taste, and adjust your seasonings. Ladle it into bowls, garnish with more dill, a crack of pepper, and a small drizzle of olive oil if you like. Trust me, that finishing touch takes it over the top.

Top Tip

I’ve made this soup countless times, and tempering those eggs properly is the secret to success. It’s easy to get impatient and pour the broth too fast—don’t! Slow and steady wins the silky texture here.

Slow Tempering: Whisk constantly and pour the hot broth in a thin stream to avoid scrambled eggs.
Use Fresh Lemon: Fresh lemon juice brightens up the soup much better than bottled juice—fresh really makes a difference!
Low Heat Finish: Keep the soup on low heat after adding the egg mixture to prevent curdling while letting the kale wilt perfectly.
Don’t Skip Lemon Peel: Adding lemon peel at the start infuses a gentle citrus aroma, but remember to remove it before serving for a smooth bite.

How to Serve Lemon Chickpea Soup with Orzo Recipe

lemon chickpea soup - Serving Suggestion

Garnishes

I usually finish with a sprinkle of fresh dill because it complements the lemon perfectly. A drizzle of good-quality olive oil and freshly cracked black pepper adds just the right richness and spice. Sometimes I toss in a few lemon zest curls for extra visual appeal and zing.

Side Dishes

Serve this soup with warm crusty bread or a simple Greek salad on the side. I love pairing it with garlicky pita chips too—that crunch contrasts nicely with the silky soup.

Creative Ways to Present

For a dinner party, I’ve served this soup in wide shallow bowls and garnished with a sprig of dill and a thin lemon wheel perched on the rim. It instantly feels festive and inviting without extra fuss.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, but I do find the orzo soaks up more broth, so I like to add a splash of water or broth when reheating to loosen it up.

Freezing

This soup freezes well if you’re mindful—the orzo can get a little softer after thawing. I prefer freezing it without the greens and adding fresh kale or spinach when reheating to retain a better texture.

Reheating

Gently reheat on low in a saucepan, stirring often, and add extra broth or water to keep the soup silky and not too thick. I avoid microwaving to prevent uneven heating and curdled eggs.

Frequently Asked Questions:

Can I use canned chickpeas for Lemon Chickpea Soup with Orzo Recipe?

Absolutely! Canned chickpeas are perfect for this recipe. Just be sure to rinse and drain them well to cut down on any excess sodium or canning liquid flavors.

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

The key is tempering the eggs by gradually whisking hot broth into the egg-lemon mixture before adding it to the soup, and then keeping the heat low after adding the eggs back to the pot. Patience really pays off here!

Can I make this soup vegetarian or vegan?

This soup is naturally vegetarian when using vegetable broth. For a vegan version, you can omit the eggs and try blending some soaked cashews or silken tofu to create a creamy texture, but it won’t have the classic egg-thickened broth.

What’s the best green to use in Lemon Chickpea Soup with Orzo Recipe?

I recommend kale for its hearty texture and nutrient boost, but spinach, Swiss chard, or escarole all work well too. Just add your greens based on what’s fresh and your personal taste preference.

Final Thoughts

This Lemon Chickpea Soup with Orzo Recipe holds a special place in my kitchen because it manages to feel both simple and fancy at once. It’s the kind of recipe I happily make on a weeknight but also serve when friends come over, knowing everyone will enjoy the fresh flavors and comforting textures. Give it a try—you’ll love the way the lemon brightens up every spoonful and how cozy it feels without being heavy. Plus, it’s such a crowd-pleaser that leftovers almost never last!