Homemade Greek Lemon Chickpea Soup Recipe

Introduction

This Homemade Greek Lemon Chickpea Soup is a comforting and flavorful dish that brings together tender chickpeas, bright lemon, and fresh herbs. It’s a hearty yet light soup perfect for any season, offering a delicious taste of Mediterranean cooking right in your kitchen.

Ingredients

• 3 tbsp olive oil
• 1.75 cups onion, small diced into 1/4-inch pieces
• 1 cup carrots, cut into 1/2-inch half-moons
• 0.75 cup celery, diced
• 2 strips lemon peel
• 5 garlic cloves, minced
• 64 oz vegetable broth
• 2 cans chickpeas, drained
• 0.75 cup orzo
• 1.25 tsp salt
• 1.25 tsp pepper
• 1.5 tsp oregano
• 3 handfuls kale, stems removed and leaves torn into 1-inch pieces
• 3 tbsp dill
• 2 tbsp fresh parsley, chopped
• 2 eggs (room temperature, about 70°F)
• 2 egg yolks
• 0.33 cup lemon juice

Instructions

1. Step 1: Prepare the vegetables by dicing the onion, cutting the carrots into half-moons, dicing the celery, mincing the garlic, removing kale stems and tearing leaves, and chopping the parsley. Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and lemon peel strips. Cook for 10 minutes, stirring occasionally, until softened and slightly caramelized.
2. Step 2: Add minced garlic and cook for 1 minute until fragrant. Pour in vegetable broth and bring to a boil over medium-high heat. Add chickpeas, orzo, salt, pepper, and oregano. Reduce heat to medium and simmer for 10 minutes until orzo is tender and flavors melded.
3. Step 3: Meanwhile, whisk together eggs, egg yolks, and lemon juice in a bowl until smooth. Use room temperature eggs to help prevent curdling.
4. Step 4: Once orzo is cooked, lower heat to low. Slowly ladle about 3/4 cup hot broth into the egg-lemon mixture while whisking constantly to temper the eggs. Gradually pour the mixture back into the pot, stirring gently to combine.
5. Step 5: Add torn kale and cook over low heat for 5 minutes until tender and wilted. Remove lemon peel strips and stir in fresh dill. Adjust seasoning with additional salt and pepper if needed.
6. Step 6: Ladle soup into bowls, garnish with chopped parsley, and serve immediately while hot.

Tips & Variations

• Use room temperature eggs for the lemon-egg mixture to prevent curdling when tempered.
• For added protein, stir in cooked shredded chicken or sausage before serving.
• Swap kale for spinach if you prefer a milder green.
• If you prefer a thicker soup, use less broth or add more orzo.
• Try fresh oregano if available for a more vibrant herb flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to prevent curdling of the egg-lemon mixture. Adding a splash of broth or water during reheating helps maintain a smooth texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

This soup relies on the egg-lemon mixture for its signature creamy tang. To make it vegan, omit the eggs and lemon mixture and add extra lemon juice for flavor, but the texture and richness will be different.

Can I use dried chickpeas instead of canned?

Yes, but be sure to soak and cook dried chickpeas until tender before adding them to the soup. This will add extra time but will yield a great texture and flavor.

Homemade Greek Lemon Chickpea Soup Recipe

---

★★★★★

4.9 from 128 reviews

• Author: Rafael
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

This Homemade Greek Lemon Chickpea Soup is a hearty and comforting dish featuring a flavorful vegetable broth enriched with tender chickpeas, orzo pasta, and fresh herbs. Infused with bright lemon and fresh dill, it’s a traditional Greek-style soup that’s both nourishing and delicious, perfect for a cozy meal.

---

Ingredients

Scale 1x2x3x

Soup Base

• 3 tbsp olive oil
• 1.75 cups onion (small diced into 1/4-inch pieces)
• 1 cup carrots (cut into 1/2-inch half-moons)
• 0.75 cup celery (diced)
• 2 strips lemon peel
• 5 garlic cloves (minced)
• 64 oz vegetable broth
• 2 cans chickpeas (drained)
• 0.75 cup orzo pasta
• 1.25 tsp salt
• 1.25 tsp pepper
• 1.5 tsp oregano
• 3 handfuls kale (stems removed, leaves torn into 1-inch pieces)
• 3 tbsp fresh dill
• 2 tbsp fresh parsley (chopped)

Egg-Lemon Mixture

• 2 eggs (room temperature, about 70°F)
• 2 egg yolks
• 0.33 cup lemon juice (freshly squeezed recommended)

---

Instructions

1. Prepare vegetables: Dice the onions into 1/4-inch pieces, cut carrots into 1/2-inch half-moons, dice celery, mince garlic cloves, remove kale stems and tear leaves into bite-sized pieces, and chop the parsley. This prepwork ensures all ingredients are ready for cooking.
2. Sauté base vegetables: Heat 3 tablespoons olive oil in a large pot over medium heat. Add the diced onion, carrots, celery, and lemon peel strips. Cook for about 10 minutes, stirring occasionally, until the vegetables are softened and begin to caramelize, building a deep flavor foundation for the soup.
3. Add garlic and broth: Stir in the minced garlic and cook for 1 minute until fragrant. Pour in the 64 ounces of vegetable broth and bring the mixture to a boil over medium-high heat.
4. Add chickpeas and orzo: Add drained chickpeas, orzo pasta, salt, pepper, and oregano to the broth. Reduce heat to medium and simmer for 10 minutes until the orzo is tender and flavors meld.
5. Prepare egg-lemon mixture: In a separate bowl, whisk together the 2 whole eggs, 2 egg yolks, and 0.33 cup lemon juice until smooth. Using room temperature eggs helps prevent curdling when tempered with hot broth.
6. Temper eggs and combine: Reduce soup heat to low. Carefully ladle about 3/4 cup hot broth into a measuring cup and slowly whisk it into the egg-lemon mixture to warm it gently. Then pour the tempered egg mixture slowly back into the pot, stirring gently to distribute evenly. This adds a creamy, tangy character.
7. Add kale and dill: Stir in torn kale leaves, cooking for 5 minutes over low heat until kale wilts and softens. Remove lemon peel strips, then add fresh dill. Adjust seasoning with salt and pepper to taste.
8. Serve: Ladle soup into bowls and garnish with freshly chopped parsley. Serve immediately while hot, enjoying the brightness and depth of Greek flavors.

Notes

• Use room temperature eggs for smooth tempering and to avoid scrambling the eggs in the soup.
• Better Than Bouillon vegetable broth adds a richer flavor base but you can substitute with any high-quality vegetable broth.
• Remove lemon peel strips before serving to avoid bitterness.
• Fresh dill is essential for authentic Greek flavor, but dried can be substituted if fresh is unavailable.
• Orzo can be swapped with other small pasta shapes if desired.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Greek

Keywords: Greek Lemon Chickpea Soup, Greek Soup, Chickpea Soup, Orzo Soup, Lemon Soup, Vegetarian Soup, Healthy Soup, Mediterranean Soup