Name: Lemony 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; 2 Tbsp. finely chopped fresh dill, plus more for garnish

Imagine a bowl bursting with bright citrus notes and tender, wholesome ingredients — that’s exactly what you get with this Lemony Greek Chickpea Soup with Orzo Recipe. It’s comfort food that feels light and refreshing all at once, perfect for any day you want something nourishing and simple.

The image shows a bowl of thick creamy soup with visible layers of orange carrot slices, white chickpeas, and green leafy vegetables mixed in a pale yellow broth. On top, there are small green dill sprigs and a slice of lemon placed on the edge of the bowl. The bowl is light brown and placed on a white marbled surface. In the background, there are halved lemons and a small white bowl with black pepper. A white cloth with tassels is partially visible near the bowl. 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 Lemony Greek Chickpea Soup with Orzo Recipe
Top Tip
How to Serve Lemony Greek Chickpea Soup with Orzo Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Lemony Greek Chickpea Soup with Orzo Recipe

Why You'll Love This Recipe

This Lemony Greek Chickpea Soup with Orzo Recipe quickly became one of my favorite weekday dinners because it’s so easy to make yet feels special every time. The way the lemon brightens up the rich broth makes it addictive, and all those veggies and chickpeas? Pure wholesome goodness!

Bright, Fresh Flavor: The lemon peel and juice create a vibrant, sunny profile that lifts the whole soup.
Hearty & Healthy: Chickpeas pack protein, while kale adds a nutritious green boost, making it filling but not heavy.
Simple Pantry Staples: You can whip this up with basic ingredients you probably already have at home.
Customizable: From swapping greens to adjusting seasoning, it’s flexible to suit your taste and diet.

Ingredients & Why They Work

This recipe is a harmony of familiar flavors that complement each other beautifully. The lemon adds that signature Greek touch, balancing the earthiness of chickpeas with the comforting bite of orzo. Shopping tip: grab fresh lemons and make sure to get a good quality olive oil for the best flavor.

Flat lay of extra-virgin olive oil in a small white ceramic bowl, finely chopped yellow onion in a small white ceramic bowl, finely chopped carrots in a small white ceramic bowl, finely chopped celery in a small white ceramic bowl, two strips of fresh lemon peel, fresh lemon juice in a small white ceramic bowl, four peeled garlic cloves, two white ceramic bowls each with whole clean eggs with shells, dry orzo pasta in a small white ceramic bowl, dried oregano in a small white ceramic bowl, kosher salt in a small white ceramic bowl, black pepper in a small white ceramic bowl, two handfuls of roughly chopped kale, finely chopped fresh dill in a small white ceramic bowl 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 fruity richness and helps soften the veggies, building flavor from the start.
Yellow or sweet onion: Sweetness from the onion creates a flavorful base without overpowering the soup.
Carrots: Provide natural sweetness and texture that balance the savory broth.
Celery: Adds that classic aromatic depth that you want in a hearty soup.
Lemon peel & fresh lemon juice: The soul of the recipe — peel infuses the broth, and juice brightens it at the end.
Garlic cloves: Give a gentle pungency and aroma that complements the mediterranean flavors.
Vegetable broth: Keeps it light and fresh, but chicken broth is a fine swap if you’re not strictly vegetarian.
Chickpeas: Loaded with protein and fiber, perfect for making the soup filling and hearty.
Orzo pasta: Tiny pasta that cooks quickly and gives a lovely creamy texture when combined with eggs.
Kosher salt and black pepper: Essential seasonings to bring out all those bright flavors.
Dried oregano: Adds warm, herbal notes that feel authentically Greek.
Whole eggs and egg yolks: The trickiest but magic ingredients — they thicken the broth silky-smooth and enrich it.
Kale (or spinach, Swiss chard, escarole): Adds color, nutrients, and a tender bite to the soup.
Fresh dill: A fresh herb that finishes the soup with a delicate anise-like flavor.

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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 tweaking this soup depending on what’s in season or what herbs I have on hand. It’s forgiving, so feel free to experiment with your favorite greens or add a pinch of red pepper flakes for a little kick.

Variation: Sometimes I swap orzo for small pasta shapes like acini di pepe or even rice, and it works beautifully.
Dietary Modification: To keep it vegan, skip the eggs and swirl in a couple of tablespoons of vegan yogurt before serving.
Seasonal Swap: Try adding fresh spinach instead of kale in warmer months for a lighter feel.

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

A blue handled pot with a cream inside holds a mix of cooked chopped vegetables in one layer, including orange carrot slices, light green celery pieces, and translucent white onion bits. On top of the vegetables is a single slice of pale yellow ginger. The pot sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Base

I start by heating the olive oil over medium heat in a big Dutch oven. Then in go the onions, carrots, celery, and those lemon peels. Stir it here and there for about 10 minutes — you want everything soft and aromatic but not browned. This step really builds the flavor foundation for the soup.

Step 2: Add Garlic and Broth

Next, stir in the minced garlic and cook just about 1 minute until it smells incredible. Pour in your vegetable broth and bring it all up to a boil. This lifts the flavors and gets the soup ready for the main ingredients.

Step 3: Simmer Chickpeas, Orzo, and Seasoning

Add in the rinsed chickpeas, orzo, kosher salt, pepper, and oregano. Keep the soup uncovered at a medium-high simmer for about 10 minutes until the orzo is tender but still has a little bite — you don’t want it mushy!

Step 4: Temper the Eggs and Lemon Juice

This part always needs a little patience. In a large bowl, whisk together the whole eggs, egg yolks, and fresh lemon juice. Then, slowly pour about ¾ cup of the hot broth into this mixture, whisking constantly to gradually bring up the temperature without turning your eggs into scrambled bits. This tempering step is what keeps your broth silky smooth.

Step 5: Finish the Soup

While stirring your soup gently, pour the egg-lemon mixture back into the pot. Toss in the kale and let everything cook on low for about 5 minutes so the broth thickens slightly and the greens wilt. Don’t forget to fish out the lemon peel strips before serving.

Step 6: Add Fresh Dill and Adjust Seasoning

Stir in the fresh dill, taste your soup, and adjust salt or pepper if needed. At this point, you’re ready to serve up bowls of this warm, lemony comfort.

Top Tip

Over the years, I learned that tempering the eggs slowly is the key to this soup’s luscious texture. Rushing that step is the most common pitfall, but take your time and whisk continuously — it pays off beautifully.

Go Low and Slow: After adding the egg mixture back, keep the heat gentle to avoid curdling.
Use Fresh Lemons: The brightness of fresh lemon peel and juice makes a huge flavor difference.
Don’t Skip The Broth Reserve: This is essential for tempering eggs without scrambling them.
Stir Gently: When you add the egg mixture back, stir slowly to combine without breaking texture.

How to Serve Lemony Greek Chickpea Soup with Orzo Recipe

Lemony Greek Chickpea Soup - Serving Suggestion

Garnishes

I like to top my bowls with extra fresh dill, a few cracks of black pepper, and sometimes a drizzle of high-quality olive oil. It adds such a lovely finishing touch and makes the soup feel a little more special. A sprinkle of crumbled feta can also add a salty richness that’s just wow.

Side Dishes

To keep things simple, I often serve this soup with warm pita bread or crusty baguette slices for dipping. Light Greek salad or marinated olives on the side complete the meal nicely without overpowering the soup’s lovely flavors.

Creative Ways to Present

For dinner parties, I’ve served this soup in rustic bowls lined with a fresh herb sprig on top and a wedge of lemon on the side so guests can add more brightness as they like. It’s simple but feels elegant and inviting.

Make Ahead and Storage

Storing Leftovers

After cooling, I store leftovers in airtight containers in the fridge where they keep well for 3-4 days. The flavors actually deepen overnight, so the next day’s lunch is often even better than fresh-made.

Freezing

I’ve frozen this soup a few times with success. Just leave out the kale or add it fresh when reheating since greens sometimes get mushy. Freeze in portions and thaw overnight in the fridge for best results.

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 back up. If needed, add fresh lemon juice after reheating to refresh the brightness.

Frequently Asked Questions:

Can I make this soup without eggs?

Absolutely! To make the Lemony Greek Chickpea Soup with Orzo Recipe egg-free, you can omit the eggs and instead stir in a few tablespoons of vegan yogurt or cashew cream at the end to add creaminess. The broth won’t be as silky, but it will still taste fantastic.

What’s the secret to preventing the eggs from scrambling in the soup?

The key is tempering the eggs: slowly whisk hot broth into your lemon and egg mixture while constantly whisking. This gradually brings the eggs to temperature, which prevents them from scrambling when added back to the soup. Patience here really makes a difference!

Can I use other greens besides kale?

Definitely! Spinach, Swiss chard, or escarole all work beautifully in this Lemony Greek Chickpea Soup with Orzo Recipe. Just add them towards the end and cook until they’re nicely wilted.

Is this soup suitable for meal prep?

Yes! It stores well in the fridge for several days and tastes great reheated. For best results, add fresh greens and a squeeze of lemon juice when reheating to bring back the fresh flavor. It’s perfect for a make-ahead lunch or quick dinner.

Final Thoughts

There’s something truly satisfying about this Lemony Greek Chickpea Soup with Orzo Recipe — it’s both comforting and bright, simple yet full of flavor. I love sharing it because it always surprises people how much depth you get from such straightforward ingredients. Give it a try, I promise you’ll keep coming back to this bowl of sunshine.