Name: Lemon Greek 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; 1/4 cup fresh lemon juice; 4 garlic cloves, minced; 2 quarts (8 cups) lower-sodium vegetable broth; 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 large egg yolks; 3 handfuls roughly chopped or shredded kale; 2 Tbsp. finely chopped fresh dill, plus more for garnish

There’s nothing quite like a bowl of comforting, bright, and nourishing soup, and that’s exactly what you get with this Lemon Greek Chickpea Soup with Orzo Recipe. The creamy lemony broth paired with tender chickpeas and orzo just feels like a warm hug on a chilly day.

The image shows a bowl filled with creamy soup that has three main layers of colors and textures: a pale yellow creamy broth as the base, chunks of orange carrot slices and beige chickpeas scattered throughout the soup, and dark green leafy vegetables mixed in and floating on top. On the surface, black specks of ground pepper and fresh bright green dill sprigs are spread, with a thin lemon wedge resting on the edge of the soup in the bowl. The bowl is white, and it sits on a white marbled surface next to a white cloth with fringes and a small white dish containing whole black peppercorns. There is also a white plate with lemon halves visible near the top left corner of the image. 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 Greek Chickpea Soup with Orzo Recipe
Top Tip
How to Serve Lemon Greek Chickpea Soup with Orzo Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Lemon Greek Chickpea Soup with Orzo Recipe

Why You'll Love This Recipe

What makes this Lemon Greek Chickpea Soup with Orzo Recipe so special? It masterfully combines bright, fresh lemon flavor with hearty chickpeas and comforting orzo in a way that’s both filling and refreshing. This soup has quickly become one of my go-to meals when I want something wholesome and easy—that also impresses family and friends.

Bright and comforting: The lemon adds a fresh zing that brightens the rich broth, creating a perfect balance.
Protein-packed vegetarian option: Chickpeas bring satisfying protein, making it hearty enough for a main meal without meat.
Simple ingredients, gourmet taste: You probably already have most of these pantry staples, yet the result tastes like you’ve spent hours cooking.
Versatile and quick: Ready in just about 35 minutes, it’s perfect for busy weeknights or meal prepping for the week ahead.

Ingredients & Why They Work

The ingredients in this Lemon Greek Chickpea Soup with Orzo Recipe create a symphony of textures and flavors—zesty lemon, earthy chickpeas, sweet carrots, and tender orzo—all brought together with fresh herbs and a silky egg-lemon broth. Here’s why each one plays a starring role in this dish.

Flat lay of extra-virgin olive oil in a small white ceramic bowl, finely chopped yellow onion in a neat pile on the side, finely chopped bright orange carrots arranged next to celery stalks finely chopped, two fresh lemon strips curled beside a small white bowl of fresh lemon juice, four whole garlic cloves unpeeled, cooked chickpeas glistening in a small white bowl, dry orzo pasta scattered neatly, two large whole eggs with clean shells, a handful of roughly chopped vibrant green kale leaves, and a small white bowl of finely chopped fresh dill, all ingredients placed with perfect symmetry and balanced proportions 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: This adds fruity richness and helps soften the veggies while infusing flavor.
Onion: Provides a sweet base note when cooked slowly, rounding out the soup’s depth.
Carrots: Sweetness and texture come from carrots, balancing the lemon’s brightness.
Celery: Adds aromatic freshness and a subtle crunch.
Lemon peel and fresh lemon juice: The zest lifts the soup with citrus oils, while juice brightens everything beautifully.
Garlic cloves: Contributes warmth and depth without overpowering the delicacy of the broth.
Vegetable broth (or chicken broth): The flavorful liquid foundation that brings all ingredients together.
Chickpeas: These are creamy and protein-packed, adding heartiness and nutrition.
Orzo pasta: Tender little pearls that soak up the lemony broth—whole-wheat works great too!
Kosher salt and black pepper: Essential for seasoning and balancing flavors.
Dried oregano: Adds a classic Greek herbaceous note.
Eggs and egg yolks: The magic behind the silky texture in the broth—tempering them is the key!
Kale: Brings a nutritious green bite and beautiful color; you can swap for spinach or Swiss chard.
Fresh dill: Offers a fragrant, slightly tangy herbaceous finish that makes the soup sing.

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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’ve played around with this Lemon Greek Chickpea Soup with Orzo Recipe quite a bit, and I encourage you to, too! Sometimes I swap kale for spinach when I want a milder flavor or use chicken broth instead of vegetable broth to make it heartier. You can add a pinch of red pepper flakes if you like a subtle heat—it brightens the whole soup unexpectedly well.

Variation: Adding cooked shredded chicken turns this vegetarian soup into a comforting meal perfect for chilly nights.
Seasonal swap: Try substituting kale with Swiss chard or escarole depending on what’s fresh at the market.
Gluten-free option: Use gluten-free orzo or small gluten-free pasta shapes to keep it friendly for all diets.

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

A blue handled pot with a white inside is placed on a white marbled surface. Inside the pot is a mix of cooked vegetables forming one layer: bright orange carrot pieces, light green celery slices, and translucent diced onions. On top of the vegetables lies a pale yellow thin slice of ginger, resting in the middle. The vegetables have a soft, slightly shiny texture showing they are cooked but not mushy. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the vegetables and lemon peel

Start by heating the olive oil in your favorite large stockpot or Dutch oven over medium heat. When the oil is shimmering, toss in the finely chopped onion, carrots, celery, and those aromatic lemon peels. Cook them for about 10 minutes, stirring occasionally, until the veggies soften and the kitchen smells like sunshine. This slow sauté is essential to develop that deep, sweet foundation.

Step 2: Add garlic and broth, then simmer with chickpeas and orzo

Next, add the minced garlic and cook for just a minute until fragrant—you don’t want it to burn! Pour in your broth and bring everything to a rolling boil. Once boiling, stir in the chickpeas, orzo, salt, pepper, and oregano. Let this simmer uncovered over medium-high heat for about 10 minutes. Keep an eye on the orzo; you want it perfectly al dente, not mushy.

Step 3: Temper the eggs with lemon juice and broth

This is the trickiest but most rewarding part. In a large bowl, whisk the eggs, egg yolks, and fresh lemon juice until smooth. Then, while whisking constantly, very slowly drizzle about ¾ cup of the hot broth from the pot into the egg-lemon mixture. This “tempering” warms the eggs gradually so they don’t scramble when added back.

Step 4: Combine and finish with greens and dill

Reduce the heat to low. While stirring the soup gently with a wooden spoon or ladle, slowly pour the tempered egg mixture back into the pot. Toss in the kale and keep cooking over low heat for 5 minutes, just until the greens wilt and the broth thickens slightly to a silky texture. Remove the lemon peels before serving.

Step 5: Add fresh dill and adjust seasoning

Stir in the finely chopped fresh dill and taste the soup. Adjust salt, pepper, or lemon juice as needed. When ready, ladle into bowls and feel free to drizzle a little more olive oil or sprinkle cracked black pepper and extra dill on top.

Top Tip

From my many attempts making this Lemon Greek Chickpea Soup with Orzo Recipe, tempering the eggs is the step that really makes the difference between a silky broth and scrambled bits. Slow and steady wins here.

Slow Tempering: Pour hot broth into eggs very gradually while whisking nonstop to gently raise temperature without scrambling.
Constant Stirring: When adding the egg mixture back to the soup, stir lightly but consistently to blend it smoothly into the broth.
Lemon Peel: Use thick strips of lemon peel for maximum flavor, but remove them before serving to avoid bitterness.
Orzo Timing: Don’t cook the orzo too long; it should be al dente because it will absorb more liquid resting in the soup.

How to Serve Lemon Greek Chickpea Soup with Orzo Recipe

Lemon Greek Chickpea Soup - Serving Suggestion

Garnishes

I love topping this soup with fresh sprigs of dill and a light drizzle of good quality extra-virgin olive oil—it just enhances the flavors and makes the bowl feel inviting. A few cracks of black pepper add just the right hint of spice, and sometimes I sprinkle a bit of crumbled feta for extra creaminess and saltiness.

Side Dishes

This soup pairs beautifully with crusty Greek-style bread or warm pita triangles. If I’m feeling like a heartier meal, a simple Greek salad with tomatoes, cucumbers, olives, and feta rounds things out perfectly.

Creative Ways to Present

For special occasions, I sometimes serve this soup in charming mini earthenware bowls, garnished individually with a lemon twist and a dollop of Greek yogurt swirled on top. It almost feels like a cozy Mediterranean hug for your guests!

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making the soup even more comforting the next day. I notice the orzo tends to soak up some broth, so you might want to loosen it with a splash of vegetable broth or water when reheating.

Freezing

This soup freezes pretty well for about 2 months. I like to freeze it before adding the fresh dill and kale—those are best added fresh after thawing and reheating to keep the bright flavors and texture intact.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally. If the soup has thickened, add a splash of broth or water to restore its silky consistency. Then add fresh kale and dill to brighten it up before serving.

Frequently Asked Questions:

Can I make this Lemon Greek Chickpea Soup with Orzo Recipe vegan?

Yes! To make this soup vegan, skip the eggs and egg yolks and instead use a bit of cornstarch mixed with water to thicken the broth toward the end. Also be sure to use vegetable broth. The lemon and chickpeas keep it flavorful even without eggs.

Can I substitute orzo with another pasta?

Absolutely! You can use small pasta shapes like acini di pepe or even small shells. Just keep cooking time in mind and add the pasta accordingly, as smaller pastas might cook faster than orzo.

How do I avoid scrambling the eggs in the soup?

The key is tempering: slowly add hot broth to the egg and lemon mixture while whisking vigorously. Then slowly stream this mixture back into the soup while stirring continuously. This gentle heat gradually warms the eggs without letting them cook too fast.

Can this soup be made ahead for meal prep?

Yes! You can prepare the soup up to two days in advance and store it in the fridge. Just wait to add fresh herbs and kale until just before reheating. It reheats beautifully and tastes even better the next day.

Final Thoughts

This Lemon Greek Chickpea Soup with Orzo Recipe holds a special place in my rotation because it’s just so reliably delicious and comforting with minimal fuss. Every time I make it, I’m reminded how simple ingredients can come together in such a vibrant way. I hope you enjoy making it as much as I do—there's something truly soothing about sharing a bowl of this soup with those you care about.