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

There’s something incredibly comforting about a bowl of soup that feels both fresh and hearty at the same time — and my Lemon Greek Chickpea Soup with Orzo Recipe hits that sweet spot perfectly. It’s bright, nourishing, and surprisingly quick to make, which makes it perfect for any day of the week.

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

From the moment the lemon zest hits the warm olive oil to the tender orzo mingling with creamy chickpeas, this soup is pure joy in a bowl. I’ve made it countless times for friends and family, and it never fails to win everyone over with its vibrant flavors and silky texture.

Bright, fresh flavors: The lemon peel and fresh lemon juice add a lively tang that wakes up the whole dish.
Hearty, yet light: Chickpeas and kale provide satisfying protein and greens without weighing the soup down.
Silky texture with a twist: Tempered eggs create a luxuriously smooth broth that’s a total game-changer.
Simple, wholesome ingredients: It’s accessible and easy to prepare, even on busy weeknights.

Ingredients & Why They Work

This recipe is all about balance and layering flavors. Every ingredient plays its part — from the aromatic veggies to the tangy lemon and tender pasta. Here’s why I always use these:

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: Adds richness and carries the flavors of the sautéed vegetables.
Yellow or sweet onion: Provides a natural sweetness and depth as it softens.
Carrots and celery: Classic bases for soups that bring both subtle sweetness and earthiness.
Lemon peel and lemon juice: Deliver that signature bright, citrus punch without overpowering the soup.
Garlic: A must for aroma and that familiar comforting warmth.
Vegetable broth: The savory foundation that brings everything together; homemade or low-sodium store-bought works great.
Chickpeas: They’re filling, provide protein, and soak up the lemony broth beautifully.
Orzo pasta: Small and tender, it thickens the soup just right and adds a lovely texture.
Kosher salt and black pepper: Essential seasonings to balance and enhance all flavors.
Dried oregano: A nod to Greek flavors that ties everything together with its herbal note.
Eggs and egg yolks: The secret ingredients that create a silky, creamy broth through tempering – don’t skip this step!
Kale: Offers a fresh green bite and boosts the nutritional punch; feel free to swap with spinach or chard.
Fresh dill: Adds a delicate, herby brightness at the end that feels just right.

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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 love how flexible this Lemon Greek Chickpea Soup with Orzo Recipe is. Over time, I’ve experimented with a few tweaks depending on what’s in my fridge or what flavors I’m craving, and they’ve all worked beautifully.

Variation: Sometimes I swap orzo for small pasta shells or even rice when I want a gluten-free option – it’s just as comforting!
Greens swap: If kale isn’t your favorite, spinach works well and wilts faster for a quicker finish.
Protein boost: For a non-vegetarian twist, add shredded cooked chicken or a spoonful of feta for a salty tang.
Extra zing: Occasionally, I add a splash of white wine vinegar or a pinch of red pepper flakes for added complexity and a little kick.

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: Build Your Flavor Base

Start by heating your olive oil in a large pot over medium heat. When it’s shimmering, add the finely chopped onion, carrots, celery, and those aromatic strips of lemon peel. Cook these together, stirring occasionally, until everything is soft and fragrant—about 10 minutes. This slow sauté draws out the natural sweetness and infuses the lemon peel oils into the base. Just before the veggies are done, toss in the minced garlic and cook another minute. This step really builds the foundation of flavor, so don’t rush it.

Step 2: Bring It All Together with Broth and Chickpeas

Next, pour in your vegetable broth and turn up the heat so the mixture comes to a boil. Once boiling, add the rinsed chickpeas, orzo, salt, pepper, and dried oregano. Let it simmer uncovered for about 10 minutes, or until the orzo is just tender but still has a bit of bite. This is key – you don’t want mushy pasta! Keep an eye on it and stir occasionally to prevent sticking.

Step 3: Temper the Eggs and Lemon Juice

Now comes the magic: the classic Avgolemono technique. In a separate bowl, whisk together your whole eggs, egg yolks, and fresh lemon juice. Then, slowly drizzle about ¾ cup of the hot broth from your pot into the egg mixture, whisking constantly to warm up the eggs gently. I’ve learned the hard way that rushing this step leads to scrambled eggs in the soup – so trust me and go slowly!

Step 4: Finish the Soup

Pour the tempered egg-lemon mixture back into the pot while stirring gently, then add the chopped kale. Let the soup simmer on low for about 5 minutes until the broth thickens slightly and the greens wilt. Finally, remove the lemon peels, stir in fresh dill, and adjust seasoning to taste. At this point, your kitchen will smell incredible, and you’ll be ready to serve!

Top Tip

Whenever I make this soup, I’ve found there are a few tricks that really elevate the result and make your cooking easier and stress-free.

Patience with tempering: Take your time pouring the hot broth into the egg mixture. I use a small ladle and pour in a slow, thin stream while whisking nonstop to prevent scrambling.
Orzo timing: Cook the orzo just until al dente before adding the egg-lemon mixture to avoid overcooked mushy pasta after simmering the final few minutes.
Lemon zest matters: I always use strips of lemon peel fresh from the grocery store rather than dried zest. It infuses a subtle, bright flavor without any bitterness.
Fresh herbs at the end: Adding dill right before serving ensures its flavor stays vibrant and doesn’t get lost in cooking.

How to Serve Lemon Greek Chickpea Soup with Orzo Recipe

Lemon Greek Chickpea Soup - Serving Suggestion

Garnishes

I keep garnishes simple and fresh: a sprinkle of chopped dill, a few cracks of black pepper, and sometimes a drizzle of good quality extra-virgin olive oil just before serving to add richness and shine. A little wedge of lemon on the side is always a nice touch for anyone who likes to add extra zing.

Side Dishes

This soup is pretty hearty on its own, but if I want a bit more, I usually serve it with warm, crusty bread for dipping or a simple Greek salad with cucumbers, tomatoes, feta, and olives. Both round out the meal beautifully without stealing the spotlight.

Creative Ways to Present

For a special occasion, I’ve served this soup in small cups as part of a mezze spread alongside hummus and grilled veggies. It’s also lovely poured into pretty bowls garnished with edible flowers or microgreens for a fresh spring vibe.

Make Ahead and Storage

Storing Leftovers

Leftover soup keeps really well in an airtight container in the fridge for up to 3 days. I like to store it without any garnishes and add fresh dill and a drizzle of olive oil when reheating to keep it tasting fresh.

Freezing

I’ve frozen this soup successfully a couple of times, but I recommend undercooking the orzo slightly before freezing to avoid mushiness. When thawed and reheated gently, it still tastes wonderful and keeps well for up to 2 months.

Reheating

Reheat gently on the stove over low heat, stirring occasionally. If the soup thickens too much, add a splash of broth or water to loosen it up. Avoid reheating on high to prevent the eggs from scrambling.

Frequently Asked Questions:

Can I make this soup vegan?

Since the recipe relies on eggs to create that silky Avgolemono texture, it isn't traditionally vegan. However, you can omit the eggs and lemon tempering, and it will still be a tasty lemon chickpea soup, just without the creamy silkiness.

What can I use instead of orzo?

You can swap orzo for other small pasta shapes like acini di pepe or tiny shells. For a gluten-free option, rice or quinoa also work well but might change cooking times slightly. Just watch the texture to avoid mushiness.

How do I prevent the eggs from scrambling?

Tempering is key: slowly whisk hot broth into the egg-lemon mixture to slowly raise their temperature. Pour this mixture back into the soup gradually while stirring gently. Avoid pouring eggs directly into hot soup to prevent curdling.

Can I make this soup ahead of time?

Absolutely! You can prepare everything except adding the eggs and kale. Keep the base refrigerated and add eggs and greens when reheating to keep that fresh, silky texture and vibrant color.

Final Thoughts

This Lemon Greek Chickpea Soup with Orzo Recipe holds a special place on my table because it’s the perfect balance of bright and comforting—a soup that feels like a warm hug and a refreshing breeze all at once. It’s quick, nourishing, and perfect for sharing with loved ones. I hope you enjoy making it as much as I do, turning simple ingredients into something truly memorable. Give it a try, and I’d love to hear how you make it your own!