Lemony Greek Chickpea Soup – A Bright and Comforting Classic

Lemony Greek Chickpea Soup is like sunshine in a bowl — zesty, cozy, and nourishing all at once. When winter’s chill hits or you just need something that feels like a warm hug from the inside out, this recipe does the trick. With chickpeas, orzo, and fresh veggies swimming in a silky lemon-kissed broth, it’s hearty enough to satisfy but still light enough for a weekday lunch.

Inspired by traditional Greek Avgolemono soup, this vegetarian version swaps the chicken for protein-packed chickpeas while keeping that same creamy, citrusy flavor we all love. Ready in just over 30 minutes, it’s one of those recipes that makes you feel accomplished without a ton of effort — perfect for busy moms or anyone juggling a to-do list longer than their grocery receipt. If you loved my Gluten-Free Lemon Chicken Orzo Soup, you’re going to adore this meatless twist.

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What is Lemony Greek Chickpea Soup?

Lemony Greek Chickpea Soup is a vegetarian spin on the Greek classic Avgolemono. Traditionally, Avgolemono is made with chicken, rice, and an egg-lemon sauce that gives it a rich, velvety texture. Here, chickpeas take the place of chicken, offering plant-based protein and a hearty texture that’s incredibly satisfying. The orzo pasta makes it cozy and filling, while the lemon juice and zest add a refreshing brightness that wakes up your taste buds.

The eggs are gently tempered into the broth, creating that luscious, creamy finish without a drop of dairy. It’s the perfect balance of comfort and lightness — like a Mediterranean getaway for your taste buds. Think of it as soup therapy for days when you need both energy and calm. If you’re a fan of soups that warm your soul, check out my Avgolemono Greek Lemon Chicken Soup for another Greek-inspired favorite.

Reasons to Try Lemony Greek Chickpea Soup

There are about a dozen reasons to love Lemony Greek Chickpea Soup, but let’s start with the big three: it’s fast, healthy, and absolutely delicious. First off, it comes together in just 35 minutes — perfect for weeknights when you want something homemade but not high-maintenance. Second, it’s packed with protein and fiber thanks to the chickpeas and orzo, which means it actually keeps you full (no post-dinner snack raids!).

Third, the lemony broth is both comforting and refreshing — it tastes indulgent but feels light. It’s also flexible: you can swap kale for spinach, orzo for rice, or even add shredded chicken if you’re not strictly vegetarian. Plus, it’s a great make-ahead meal; it tastes even better the next day. Need more cozy soup inspo? Try my Ginger Lime Chicken and Rice Soup for another feel-good bowl.

Ingredients Needed to Make Lemony Greek Chickpea Soup

• 2 Tbsp. extra-virgin olive oil
• 1 ½ cups finely chopped yellow or sweet onion
• ¾ cup finely chopped carrots
• ½ cup finely chopped celery
• 2 (2-inch) strips lemon peel, plus ¼ cup fresh lemon juice (divided)
• 4 garlic cloves, minced
• 8 cups lower-sodium vegetable broth (or chicken broth if you prefer)
• 2 (15.5-oz.) cans chickpeas, rinsed and drained
• ¾ cup dry orzo pasta (regular or whole-wheat)
• 1 tsp. kosher salt
• 1 tsp. black pepper
• 1 tsp. dried oregano
• 2 large eggs, plus 2 egg yolks
• 3 handfuls roughly chopped kale (or spinach, Swiss chard, or escarole)
• 2 Tbsp. chopped fresh dill, plus more for garnish

Instructions to Make Lemony Greek Chickpea Soup

Let’s walk through this cozy and refreshing soup recipe step by step, so you can recreate that creamy, lemony magic right in your own kitchen. Each part of the process builds flavor, texture, and that signature Greek brightness. Don’t worry — even if you’re not a pro, I’ll guide you through it like a friend cooking beside you.

Step 1: Sauté the Veggies

Start your step-by-step journey by heating olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil shimmers, toss in the chopped onion, carrots, celery, and those fragrant strips of lemon peel. This combo forms the aromatic backbone of your soup — the smell alone will make everyone wander into the kitchen asking what’s cooking.

Let them soften for about 10 minutes, stirring every couple of minutes so they don’t stick or brown too fast. When they’re tender and lightly golden, add the minced garlic and cook for another minute. Garlic burns quickly, so stir constantly until it becomes fragrant. (If you love a strong garlic punch, check out my Savory Asian Potsticker Soup for another recipe where garlic takes center stage.)

Step 2: Build the Broth and Simmer

Next, pour in your broth — vegetable if you’re keeping it vegetarian, or chicken broth for extra richness. Turn up the heat and bring it to a gentle boil. This is where your soup begins to come alive. Stir in the chickpeas, orzo, salt, pepper, and oregano. The chickpeas add that satisfying heartiness, while the orzo brings a lovely pasta texture that makes every spoonful feel complete.

Reduce the heat to medium-high and let the soup simmer, uncovered, for about 10 minutes. You’ll know it’s ready when the orzo turns tender but still holds its shape. Scoop out about ¾ cup of the hot broth — you’ll use it in the next step-by-step stage for tempering the eggs. (If you’re new to working with orzo, my Ground Beef Orzo with Tomato Cream Sauce includes some great tips on cooking orzo perfectly every time.)

Step 3: Temper the Eggs Like a Pro

Here’s where we create that signature silky texture. In a large bowl, whisk together the whole eggs, egg yolks, and fresh lemon juice until smooth. Now, take a deep breath — this part’s easier than it sounds. Slowly drizzle the reserved hot broth into the egg mixture while whisking constantly. The keyword here is “slow.” This process, called tempering, gently brings the eggs up to temperature so they blend smoothly into the soup without scrambling. Think of it as the spa treatment of soup-making — calm, steady, and totally worth the patience. Once the mixture is warm and blended, you’re ready for the next step-by-step move.

If you’ve ever struggled with tempering, you’re not alone! I’ve had my fair share of “scrambled egg soup” moments too. For more detailed soup prep tips, you might enjoy my Homemade Creamy Chicken Tortilla Soup, which uses a similar slow-heating technique for perfect consistency.

Step 4: Combine, Thicken, and Finish

With your soup on low heat, slowly pour the tempered egg mixture back into the pot while gently stirring with a wooden spoon or ladle. This step-by-step move transforms your broth into something luxuriously creamy without adding a drop of cream. Next, add the kale (or your choice of greens). They’ll wilt into the soup beautifully over about 5 minutes.

Keep stirring occasionally — the soup will thicken slightly as it cooks, and the aroma will become downright irresistible. Once it’s silky and the greens are tender, remove the lemon peels. Stir in the chopped fresh dill, give it a taste, and adjust the seasoning as needed. If you want an extra punch of lemon, go ahead and squeeze in a bit more juice.

Step 5: Serve and Savor

Ladle your Lemony Greek Chickpea Soup into bowls, top with a sprinkle of fresh dill, and crack a little black pepper on top. For an extra touch, drizzle with olive oil or crumble some feta cheese if you’re feeling fancy. Serve it with a warm slice of crusty bread or pair it with my Amazing Sicilian Chicken Soup for a comforting soup duo. This final step-by-step moment is the most rewarding — that first spoonful of creamy, lemony broth will make you feel like you’re sitting in a sunny Greek café, no passport required.

If you’re meal-prepping or cooking ahead, this soup reheats beautifully and even freezes well. For best results, check out the storage and reheating section in this recipe or explore my One Pot Creamy Chicken Soup for more freezer-friendly soup inspiration.

What to Serve with Lemony Greek Chickpea Soup

This soup pairs perfectly with a simple side of crusty bread or a fresh green salad. A hunk of sourdough is ideal for soaking up that luscious lemon broth. If you’re hosting, serve it alongside a platter of roasted vegetables or a light Mediterranean pasta salad. Feeling fancy? Add a dollop of Greek yogurt or sprinkle of feta on top for a tangy finish. And if you want to make it a soup night, serve it with my Amazing Sicilian Chicken Soup for a cozy, family-style dinner spread.

Key Tips for Making Lemony Greek Chickpea Soup

The secret to a creamy, smooth soup is patience during the egg tempering process — whisk slowly and constantly. Always use fresh lemon juice, not bottled, for that bright, clean flavor. If you prefer a thicker texture, mash a few chickpeas before adding them to the pot. And if you’re meal prepping, cook the orzo separately so it doesn’t soak up all the broth when stored. A sprinkle of dill at the end adds a fresh pop that balances the tangy lemon. Want to keep the Greek vibes going? Pair this with a simple Mediterranean Chicken Stir-Fry for a balanced, protein-rich meal.

Storage and Reheating Tips for Lemony Greek Chickpea Soup

To store, let the soup cool completely before placing it in an airtight container. It’ll keep in the fridge for up to 4 days. When reheating, do it slowly on the stovetop over medium heat so the eggs don’t separate. If it thickens too much, just add a splash of broth or water. You can also microwave individual servings, stopping every 30 seconds to stir. For freezing, pour cooled soup into a freezer-safe bag, flatten, and freeze for up to 3 months. Thaw overnight in the fridge, then reheat gently. This soup freezes beautifully, making it perfect for busy weeks.

FAQs

Can I make this soup vegan?
Yes! Skip the eggs and use a bit of coconut milk or blended white beans for creaminess.
Can I use rice instead of orzo?
Absolutely — just cook it a little longer until tender.
Can I use canned lemon juice?
You could, but fresh is always best for that vibrant lemony flavor.
How do I make it extra creamy?
Whisk the eggs well and temper slowly. That’s the magic step for a smooth finish.

Final Thoughts

Lemony Greek Chickpea Soup proves that simple ingredients can make something truly special. It’s bright, comforting, and quick — exactly what every busy home cook needs. Whether you’re serving it on a chilly night or just craving something fresh yet cozy, this dish will hit the spot every time. For another sunny, lemon-forward recipe, try my Homemade Lemon Ginger Turmeric Chicken and Rice Soup. Now grab your spoon — your next favorite comfort soup is waiting.

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