Lemony Greek Chickpea Soup

If you’re looking for a warm, comforting dish that’s packed with flavor and nutrition, then you’ve come to the right place! This Lemony Greek Chickpea Soup is one of my all-time favorites. It’s inspired by the classic Avgolemono Soup, but gives it a delightful twist by featuring protein-rich chickpeas and vibrant vegetables. Perfect for busy weeknights or cozy family gatherings, this soup is sure to become a staple in your kitchen.

What I love most about this recipe is how quickly it comes together—ready in just over 30 minutes! The bright lemony flavor paired with the hearty goodness of chickpeas makes every spoonful feel like a hug. Trust me, once you taste it, you’ll want to share it with friends and loved ones!

Why You’ll Love This Recipe

• Quick and easy: With just 15 minutes of prep time and 20 minutes of cooking, you can have a delicious meal ready in no time.
• Family-friendly: This soup is a hit with both kids and adults alike, making it perfect for any dinner table.
• Nutritious and filling: Packed with protein from chickpeas and nutrients from fresh veggies, it’s a wholesome choice for everyone.
• Versatile: You can easily customize the ingredients based on what you have on hand or your dietary preferences.
• Make-ahead convenience: This soup stores well in the fridge, making it great for meal prep or leftovers.

Ingredients You’ll Need

Let’s gather some simple, wholesome ingredients that come together to create this delightful Lemony Greek Chickpea Soup. You might already have many of these items in your pantry!

For the Base

• 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, plus 1/4 cup fresh lemon juice, divided
• 4 garlic cloves, minced

For the Soup

• 2 quarts (8 cups) lower-sodium vegetable broth (sub chicken broth if not making vegetarian)
• 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

For the Creamy Texture

• 2 large whole eggs, plus 2 egg yolks

For the Greens

• 3 handfuls roughly chopped or shredded kale (sub spinach, Swiss Chard, or escarole)
• 2 Tbsp. finely chopped fresh dill, plus more for garnish

Variations

This Lemony Greek Chickpea Soup is super flexible! Here are a few ideas to customize it to your liking:

• Add more veggies: Toss in some diced zucchini or bell peppers for extra color and nutrition.
• Swap the protein: If you’re looking to change things up, try adding lentils instead of chickpeas for a different texture.
• Make it spicy: Add a pinch of red pepper flakes while sautéing the vegetables for a little kick.
• Herb alternatives: Feel free to substitute dill with fresh parsley or thyme if that’s what you have on hand.

How to Make Lemony Greek Chickpea Soup

Step 1: Sauté the Vegetables

Heat oil in a large stock pot or Dutch oven over medium heat. Once hot, add the onion, carrots, celery, and lemon peel. Cook for about 10 minutes, stirring occasionally until softened. The key here is to develop those sweet flavors from the vegetables before adding anything else!

Step 2: Bring It All Together

Add broth and increase heat to bring the mixture to a boil. Once boiling, add chickpeas, orzo, salt, pepper, and oregano. Simmer uncovered for about 10 minutes until the orzo is al dente. It’s important not to overcook the pasta so that it maintains its bite in this luscious soup.

Step 3: Temper the Eggs

In a large bowl, whisk together whole eggs, egg yolks, and lemon juice until combined. Now comes an important step—while whisking constantly, VERY slowly stream hot broth into egg mixture. This helps prevent scrambling; we want creamy goodness here!

Step 4: Combine Everything

While gently stirring the soup with a wooden spoon or ladle over low heat, pour in your egg-broth mixture back into the pot of soup. Add kale and cook for an additional 5 minutes until slightly thickened and greens are wilted. Don’t forget to remove those lemon peels; they’ve done their job!

Step 5: Final Touches

Stir in fresh dill and taste your creation! Adjust seasonings as needed before ladling soup into bowls. Garnish with extra fresh dill and a drizzle of olive oil if desired—your Lemony Greek Chickpea Soup is ready to be enjoyed!

This comforting bowl will warm your heart and fill your belly—enjoy every delicious bite!

Pro Tips for Making Lemony Greek Chickpea Soup

Making this delightful soup is a breeze, but a few insider tips can elevate your cooking experience and the final dish!

• Use Fresh Ingredients: Fresh vegetables and herbs not only enhance the flavor but also boost the nutritional value of your soup. Opt for in-season produce for the best results.

• Temper the Eggs Carefully: To achieve that silky texture without curdling, remember to whisk the hot broth into the egg mixture very slowly. This crucial step ensures a creamy consistency while keeping the eggs smooth.

• Experiment with Greens: While kale adds a lovely texture, feel free to substitute with spinach, Swiss chard, or escarole depending on what you have on hand. Each green brings its own unique flavor and health benefits.

• Adjust Seasonings to Taste: Don’t be afraid to taste as you go! Adjusting salt, pepper, or lemon juice at the end allows you to customize the soup according to your preference and makes it truly yours.

• Make It Ahead: This soup keeps well in the fridge for up to 3 days. Making it ahead of time enhances the flavors as they meld together—a perfect option for meal prep!

How to Serve Lemony Greek Chickpea Soup

Presenting your Lemony Greek Chickpea Soup beautifully can make all the difference in enjoying this vibrant dish. Here are some ideas on how to serve it!

Garnishes

• Fresh Dill: A sprinkle of extra dill not only looks beautiful but adds a burst of fresh flavor that complements the soup perfectly.
• Cracked Black Pepper: Adding freshly cracked black pepper right before serving enhances the dish’s aroma and spice level.
• Olive Oil Drizzle: A light drizzle of high-quality extra-virgin olive oil adds richness and depth, making each spoonful even more delightful.

Side Dishes

• Crusty Bread: A warm loaf of crusty bread or a baguette pairs perfectly with this soup. Use it to soak up every last drop of that delicious broth!
• Greek Salad: A classic Greek salad with cucumbers, tomatoes, red onion, olives, and feta is refreshing and provides a nice contrast to the warmth of the soup.
• Roasted Vegetables: A medley of roasted seasonal vegetables adds a hearty component that complements the lightness of your chickpea soup.
• Hummus with Pita Chips: Serve some creamy hummus with crunchy pita chips on the side for an extra boost of protein and flavor that ties in beautifully with Mediterranean cuisine.

Enjoy crafting this comforting bowl of Lemony Greek Chickpea Soup! It’s not just a meal; it’s an experience filled with bright flavors and wholesome goodness that everyone at your table will love.

Make Ahead and Storage

This Lemony Greek Chickpea Soup is not only delicious but also perfect for meal prep! It stores well and can be enjoyed throughout the week, making it a convenient option for busy days.

Storing Leftovers

• Allow the soup to cool completely before transferring it to an airtight container.
• Store in the refrigerator for up to 4 days.
• If you’re using a container, leave some space at the top as the soup may expand when frozen.

Freezing

• Portion the soup into freezer-safe bags or containers, leaving room for expansion.
• Label with the date and freeze for up to 3 months.
• To avoid freezer burn, remove as much air as possible from bags before sealing.

Reheating

• Thaw overnight in the refrigerator if frozen.
• Reheat on the stove over low heat, adding a splash of vegetable broth or water if needed.
• Stir occasionally until heated through; do not boil after adding eggs!

FAQs

Here are some common questions about making Lemony Greek Chickpea Soup that you might find helpful.

Can I make Lemony Greek Chickpea Soup without eggs?

Yes! You can skip the egg component entirely or substitute with a cornstarch slurry. Mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the soup during cooking to achieve a thicker consistency.

How long does Lemony Greek Chickpea Soup last in the fridge?

When stored properly in an airtight container, Lemony Greek Chickpea Soup can last in the refrigerator for up to 4 days.

What can I serve with Lemony Greek Chickpea Soup?

This soup pairs wonderfully with crusty bread or a light salad. You could also serve it alongside some roasted vegetables for a complete meal.

Can I customize the vegetables in Lemony Greek Chickpea Soup?

Absolutely! Feel free to add your favorite veggies like zucchini or bell peppers. Just remember to adjust cooking times as necessary based on the vegetables you choose.

Final Thoughts

I hope you enjoy making this comforting Lemony Greek Chickpea Soup as much as I do! Packed with vibrant flavors and nutritious ingredients, it’s sure to become a favorite in your home. Whether you’re serving it on a chilly evening or prepping meals for the week ahead, this recipe is all about bringing warmth and joy to your table. Happy cooking!

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