There’s a certain kind of warmth that only a pot of homemade soup can offer — the kind that carries the scent of lemon zest and simmering broth through the kitchen, curling around your shoulders like a woolen shawl. Lemony Orzo Chickpea Soup is exactly that kind of meal. It’s not just food. It’s comfort in a bowl.

Inspired by the traditional Greek Avgolemono soup, this meatless version holds on to the tangy citrus and silky texture of the original while swapping chicken for hearty chickpeas and tiny orzo pasta. It’s a soup I turn to in the liminal days of early spring or the gray evenings of fall, when you’re craving something light yet filling, bright but still grounding.

The egg-lemon broth — thickened not with cream but with gently tempered eggs — is the heart of this dish. In many Greek homes, avgolemono symbolizes care. It’s often served when someone is sick, celebrating a milestone, or simply needs a bowl of warmth and love. My version, with chickpeas and spinach, still captures that same nurturing energy while remaining fully vegetarian.

When my grandmother first shared her recipe for avgolemono, she made sure I understood the “magic” step — tempering the eggs. I remember her voice as she slowly ladled the hot broth into the lemony eggs, whispering, “Don’t rush, or it’ll scramble.” That gentle moment is now my favorite part of cooking this soup — where technique becomes tradition.

Why You’ll Love This Recipe

• Mediterranean Flavor in Every Spoonful: The fresh lemon, dill, and garlic give this soup a sunny brightness that wakes up your taste buds.
• Nourishing and Comforting: Chickpeas offer a boost of protein and fiber, while the silky orzo makes every bite feel cozy and complete.
• Dairy-Free Creaminess: Thanks to the egg-lemon mixture, this soup has a luscious texture without any cream or butter.
• Perfect for Any Season: Light enough for spring and summer, but hearty enough for a fall or winter dinner.
• Simple Yet Impressive: It’s elegant enough for guests, but quick and easy for a weeknight meal.

INGREDIENTS YOU’LL NEED:

• 1 tablespoon olive oil
• 1 small white onion, finely diced
• 3 medium carrots, peeled and chopped
• 5 cloves garlic, minced
• 10 cups vegetable stock
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 cup orzo
• 4 large eggs
• 1/2 cup freshly squeezed lemon juice (from 2–3 lemons)
• 2 handfuls fresh baby spinach
• 1–3 tablespoons fresh dill, chopped
• Sea salt, to taste
• Freshly ground black pepper, to taste

HOW TO MAKE LEMONY ORZO CHICKPEA SOUP

A Mediterranean Classic, Reimagined for the Everyday Cook

Step 1: Sauté Your Aromatics
In a large soup pot, heat the olive oil over medium heat. Add the onion and sauté until it turns translucent, about 3 minutes. Stir in the chopped carrots and garlic and cook for another 5 minutes, allowing the flavors to deepen.

Step 2: Simmer with Stock and Chickpeas
Pour in your vegetable stock and add the chickpeas. Stir gently and bring the soup to a gentle boil. Let it simmer for 10 minutes to meld the flavors.

Step 3: Cook the Orzo
Add the orzo and cook until just al dente — about 7–9 minutes. Stir occasionally to keep the pasta from sticking to the bottom.

Step 4: Prepare the Egg-Lemon Mixture (Avgolemono)
In a medium bowl, whisk the eggs and lemon juice until frothy. Slowly ladle 1–2 cups of hot broth into the bowl, whisking constantly to temper the eggs. This prevents curdling and ensures the soup remains silky.

Step 5: Add the Egg Mixture to the Soup
Reduce the heat to low. Stir the soup in a slow circular motion and gradually drizzle in the tempered egg-lemon mixture. The broth will thicken slightly and take on a beautiful golden hue.

Step 6: Add Spinach and Dill
Stir in the baby spinach and chopped dill. Let it simmer for another 1–2 minutes until the spinach wilts. Taste and season with salt and black pepper.

Step 7: Serve with Love
Ladle the soup into warm bowls. Garnish with extra dill or a lemon wedge if you like. Serve with warm crusty bread or a crisp side salad.

HELPFUL TIPS:

• Temper Gently: Be patient when adding hot broth to your egg-lemon mix — rushing this step may lead to scrambled eggs.
• Lemon to Taste: If you’re a lemon lover, you can add a splash more juice just before serving.
• Make It Heartier: Add a handful of cooked lamb or beef sausage for extra protein (especially for non-vegetarian guests).
• Pasta Swaps: No orzo? Arborio rice or small pasta shells make great alternatives.

DETAILS:

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 8 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

NOTES:

• Adjust salt based on your broth’s sodium content.
• This soup is best served fresh but can be gently reheated without boiling.

NUTRITIONAL INFORMATION: (per serving, estimated)

• Calories: 250
• Protein: 12g
• Fat: 8g
• Carbohydrates: 35g
• Fiber: 6g
• Sugar: 4g

FREQUENTLY ASKED QUESTIONS:

How to make Lemony orzo chickpea soup?
Sauté onion in olive oil, then add garlic, carrots, and celery. Stir in vegetable broth, chickpeas, and orzo. Simmer until orzo is tender. In a separate bowl, whisk eggs with lemon juice and temper with hot broth before adding to the soup. Finish with fresh dill and parsley for a creamy, lemony twist on classic Greek avgolemono.

Is lemon chickpea orzo soup vegan?
Yes, lemon chickpea orzo soup can be vegan when made without eggs. Swap the egg thickener for a spoonful of tahini or blended silken tofu to achieve creaminess. Use vegetable broth, and ensure the orzo is egg-free. Packed with plant protein and vibrant flavors, it’s a cozy and satisfying vegan dish.

What goes well with lemon chickpea orzo soup?
Lemon chickpea orzo soup pairs wonderfully with crusty bread, garlic toast, or soft dinner rolls. For a lighter option, serve it with a crisp green salad or a quinoa salad tossed in lemony vinaigrette. Roasted vegetables or a chickpea-based side dish also complement its bright, hearty flavors.

Is lemon chickpea orzo soup the same as chicken noodle soup?
Lemon chickpea orzo soup is a plant-based alternative to chicken noodle soup. While both are comforting and broth-based, this version uses chickpeas for protein and orzo instead of noodles. The addition of lemon and herbs offers a zesty, refreshing twist that sets it apart from the classic.

STORAGE INSTRUCTIONS:

• Fridge: Up to 3 days, stored in an airtight container.
• Reheat: Warm gently on the stovetop over low heat — do not boil.
• Freezer: Not recommended.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Mediterranean Chicken Pasta Salad
• Sweet Corn Soup: A Taste of Summer in Every Spoonful
• The Comforting Warmth of Vegetarian Corn Chowder
• Summer Minestrone

CONCLUSION:

Lemony Orzo Chickpea Soup is more than just a recipe — it’s a ritual. A nourishing bowl that speaks to both tradition and taste, it’s a go-to dish when you want something soothing yet invigorating. With simple ingredients and a bright citrus twist, it’s perfect for bringing people together or warming yourself on a quiet night in.

Print