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Lemony Greek Chickpea Soup Recipe

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★★★★★

4.9 from 60 reviews

This Lemony Greek Chickpea Soup is a vibrant and comforting dish featuring tender chickpeas, bright lemon flavors, and hearty greens simmered with aromatic vegetables and orzo pasta. Perfectly tempered eggs create a silky texture, making this soup a satisfying and nutritious meal inspired by traditional Greek cuisine.

Ingredients

Scale

Base 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 (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

Egg and Lemon Mixture

  • 2 large whole eggs
  • 2 egg yolks
  • 1/4 cup fresh lemon juice, divided

Greens and Herbs

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

Instructions

  1. Sauté Vegetables and Lemon Peel: 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 10 minutes, stirring occasionally, until the vegetables are softened and fragrant. Add the minced garlic and cook for an additional 1 minute until aromatic.
  2. Add Broth and Simmer: Pour in the vegetable broth and increase heat to bring the mixture to a boil. Once boiling, add the chickpeas, orzo pasta, kosher salt, black pepper, and dried oregano. Let the soup simmer uncovered over medium-high heat for 10 minutes, or until the orzo is al dente.
  3. Temper the Eggs: Reduce heat to low. Remove about 3/4 cup of the hot broth from the pot and set aside. In a large bowl, whisk together the whole eggs, egg yolks, and 1/4 cup of fresh lemon juice. Then, very slowly and while whisking constantly, stream the hot broth into the egg mixture to gently raise the temperature and avoid scrambling the eggs.
  4. Combine Egg Mixture and Soup: Slowly stream the tempered egg-lemon broth mixture back into the pot while stirring the soup gently with a wooden spoon or ladle. Add the kale to the soup and continue cooking over low heat for 5 minutes, until the broth slightly thickens and the greens are wilted. Remove the lemon peel strips.
  5. Finish and Serve: Stir in the finely chopped fresh dill. Taste and adjust seasonings as needed. Ladle the hot soup into bowls and garnish with extra fresh dill, a sprinkle of cracked black pepper, and a drizzle of olive oil if desired. Serve immediately for a warming and flavorful meal.

Notes

  • Tempering the eggs is crucial to avoid scrambling; add the hot broth slowly while whisking.
  • You can substitute chicken broth instead of vegetable broth if not preparing a vegetarian version.
  • Other greens such as spinach, Swiss chard, or escarole can be used instead of kale.
  • Use lower-sodium broth to control salt levels in the soup.
  • Whole wheat orzo can be substituted for a fiber-rich alternative.
  • For a richer texture, garnish with an extra drizzle of good-quality extra-virgin olive oil before serving.

Keywords: Greek chickpea soup, lemon soup, orzo soup, vegetarian soup, easy Greek recipe, lemon chickpea stew, healthy soup

Find it online: https://bakedbylisa.com/lemony-greek-chickpea-soup-recipe/