Chickpea Orzo Soup Recipe | Mediterranean Lemon Soup

My Love Affair with This Sunshine Bowl

I found this recipe during one of those weeks.

You know the ones I’m talking about. When everything feels heavy. When you’re dragging yourself through each day. When you need something that feeds both your body and your soul.

That’s what this soup did for me.

The first time I made it? I stood at my stove watching the golden broth swirl together with creamy chickpeas and tender orzo. The bright lemon added this spark that… I don’t know how to explain it. It completely shifted my mood.

Now whenever I’m craving comfort without the weight? This is what I make.

What Makes This Soup Special

Here’s the thing.

This isn’t just another soup recipe. Every single spoonful gives you real satisfaction. Protein from chickpeas. Hearty whole grains. The combination fills you up completely without making you feel heavy or sluggish after.

And the speed? Twenty-five minutes. Start to finish.

I can throw this together on a Tuesday night when I’m exhausted. But it’s also nice enough to serve when friends show up unexpectedly. (Which happens more often than I’d like to admit.)

The broth gets this silky texture that feels luxurious on your tongue. Fresh dill brings this herbaceous brightness. The tangy lemon dances through every bite. Everything just… works together.

But here’s what really sold me.

Leftovers taste phenomenal the next day. Better, even. The flavors meld overnight and create this richer, deeper experience. I make double batches now just so I have extra stashed in my fridge.

The Mediterranean Inspiration Behind It

This soup? It’s inspired by traditional Avgolemono.

If you haven’t heard of it, it’s this beloved Greek sauce. Whisked eggs. Lots of lemon juice. Warm broth. Simple ingredients that create something magical.

Greek cooks have been using this technique for generations:

• Drizzled over chicken
• Folded into vegetable dishes
• Spooned over stuffed grape leaves

I took those time-honored flavors and adapted them into a complete meal. Something that honors the original but stands on its own two feet.

Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Servings: 4 | Difficulty: Easy

Gathering Your Ingredients

Let me walk you through what you’ll need.

I’ve made this soup enough times to know which substitutions work and which ones… don’t.

Ingredient	Quantity	Notes
Extra-virgin olive oil	2 Tbsp.	For sautéing vegetables
Yellow or sweet onion	1 1/2 cups, finely chopped	Shallots work too
Carrots	3/4 cup, finely chopped	Adds sweetness
Celery	1/2 cup, finely chopped	Aromatic base
Lemon peel strips	2 (2-inch) strips	Plus 1/4 cup juice
Garlic cloves	4, minced	Fresh is best
Vegetable broth	8 cups (2 quarts)	Lower-sodium preferred
Chickpeas	2 (15.5-oz.) cans	Rinsed and drained
Orzo pasta	3/4 cup dry	Regular or whole-wheat
Kosher salt	1 tsp.	Adjust to taste
Black pepper	1 tsp.	Freshly ground preferred
Dried oregano	1 tsp.	Mediterranean flavor
Large whole eggs	2	Plus 2 egg yolks
Kale	3 handfuls	Chopped or shredded
Fresh dill	2 Tbsp., finely chopped	Plus more for garnish

Understanding the Key Players

Chickpeas

I always keep these in my pantry. Always. Two cans give you serious plant-based protein and fiber. They add heartiness without making you feel like you need a nap after lunch.

Orzo Pasta

This rice-shaped pasta cooks right in the broth. It soaks up all those wonderful flavors like a sponge. Regular or whole-wheat? Both work great. I stock up whenever I see it on sale since it stores forever.

Aromatic Foundation

Finely chopped onions, carrots, and celery. This is the classic flavor base that builds depth from the ground up. Yellow onions are my go-to, but sweet onions or shallots work just as well.

Vegetable Broth

Eight cups of liquid form the soup’s foundation. I use all broth for maximum flavor.

Watching sodium? Half broth, half water works reasonably well. But I’m being honest with you… the full broth version tastes better.

Eggs

Here’s where the magic happens.

Whisked eggs create that signature silky texture. The trick is tempering them properly. You add hot broth gradually while whisking constantly. This prevents scrambled eggs and gives you that smooth, velvety finish.

Fresh Lemon

Both peel and juice matter here. Fresh lemons make a huge difference. Bottled juice just… it can’t match the vibrant zing you get from freshly squeezed citrus. Trust me on this one.

Leafy Greens

Chopped kale adds color and nutrients at the end. Don’t have kale? Spinach, Swiss chard, or collard greens all work based on what’s in your fridge.

Fresh Dill

This herb completely transforms the soup. Add it right before serving to keep that vibrant color and fresh taste intact.

Bringing It All Together

I’ve made this soup countless times.

Let me guide you through each step with the tips I’ve picked up along the way. Pay special attention to the egg tempering technique. That’s the secret to getting that luxurious texture right.

Building the Flavor Base

Heat your olive oil in a large pot over medium heat.

Wait until it shimmers slightly. Then add your chopped onions, carrots, celery, and those lemon peel strips. The vegetables need about eight to ten minutes.

Stir them frequently. You don’t want anything sticking to the bottom. You’ll know they’re ready when they soften up and smell amazing. The onions should turn translucent but still hold their shape.

Don’t rush this step.

Properly softened vegetables create a sweeter, more complex foundation. It’s worth the extra few minutes. I promise.

Adding Broth and Main Ingredients

Pour in all eight cups of vegetable broth. Crank up the heat to bring everything to a rolling boil.

Once you see steady bubbling? Add your rinsed chickpeas, orzo pasta, salt, pepper, and dried oregano.

Now reduce the heat to maintain a steady simmer. Leave the pot uncovered. Let it bubble away for ten minutes. The orzo should reach al dente texture. Tender but with a slight bite.

Once the pasta hits that sweet spot, turn the heat down to low. This is important. You don’t want the soup bubbling too hard when we add the egg mixture.

Mastering the Egg Tempering Technique

Okay. This step needs your full attention.

Crack your whole eggs and egg yolks into a large bowl. Add the fresh lemon juice. Whisk everything together until it’s completely combined.

Now comes the crucial part…

Ladle out three-quarters cup of hot broth from your soup pot.

Here’s what you’re going to do: While whisking the egg mixture constantly with one hand, pour the hot broth in with your other hand. Go very slowly. Just a thin stream.

Why?

This gradual addition raises the egg temperature without actually cooking them. If you rush it? You’ll end up with scrambled eggs floating in your soup.

Trust me. I learned this the hard way on my first attempt. It was… not pretty.

Keep that whisk moving continuously in rapid circles. The constant motion prevents any hot spots where eggs might scramble. Think of it like this: you’re slowly introducing the eggs to the heat, not shocking them with it.

Finishing Touches

Return to your soup pot with the tempered egg mixture in hand.

Stir the soup gently with a wooden spoon or ladle. While you’re stirring, slowly pour the egg mixture in. Keep stirring as you add it all.

Toss in your chopped kale now.

Keep the heat on low. Let everything cook together for five minutes. The broth will thicken slightly. The greens will wilt perfectly.

Fish out those lemon peel strips with your spoon. They’ve done their job.

Stir in the fresh dill right before serving.

Now taste it. Adjust your seasonings. Sometimes I add an extra pinch of salt. Sometimes another squeeze of lemon. Depends on my mood that day.

Ladle the soup into warm bowls. Garnish with more dill and cracked black pepper.

Making the Most of Your Soup

Let me share what I’ve learned about storing, reheating, and serving this soup. These tips will help you enjoy it at its best.

Storage and Reheating Guidelines

Refrigerator Storage

Let the soup cool to about room temperature first. Transfer it to an airtight container. It’ll keep in the fridge for up to four days.

The flavors actually improve overnight. Everything melds together into something even better.

Stovetop Reheating

This is my preferred method. Pour the soup into a saucepan. Warm it over medium heat.

Seems thick? Splash in some extra broth or water. Stir occasionally until it’s heated through.

Microwave Option

Need it fast? Microwave on high in thirty-second intervals. Stop and stir between each one. This ensures even heating. Usually takes about two to three minutes total.

Freezer Storage

Transfer completely cooled soup into freezer-safe gallon bags. Lay them flat for efficient storage. They’ll keep for up to three months.

Thaw overnight in your fridge before reheating.

Perfect Pairings

This soup stands great on its own. But certain things take it to the next level.

I love serving it with crusty bread for dipping. There’s something about soaking up that silky broth with good bread…

A simple green salad adds refreshing crunch. Arugula tossed with lemon vinaigrette? Chef’s kiss. It complements the soup’s citrus notes perfectly.

Sometimes I make a quick cucumber and tomato salad. Just dress it with olive oil and herbs. Light and fresh.

For bigger appetites, add a sandwich. Chicken salad on toasted bread works wonderfully. So does a vegetarian wrap. The key is keeping things light.

Here’s a trick: Warm your serving bowls in a low oven for a few minutes before ladling the soup. This keeps everything hot longer and feels restaurant-quality.

Essential Equipment

You don’t need anything fancy.

A large pot or Dutch oven. That’s your foundation. Mine is six quarts and handles every soup I make.

A sturdy ladle for transferring hot broth when you’re tempering the eggs. Choose one with a comfortable handle. You’ll be pouring carefully.

A quality whisk makes the egg incorporation much easier.

A reliable cutting board. Look for one with non-slip features. Makes prep work safer and faster.

Everything else? You probably already have it.

Your Questions Answered

These are the questions people ask me most about this recipe. I’m answering based on my own experience and testing.

Can I use chicken broth instead of vegetable broth?

Absolutely! Chicken broth creates a richer flavor. The soup won’t be vegetarian anymore, but it tastes wonderful. Use the same quantity. Eight cups total.

What if I don’t have orzo pasta?

Small pasta shapes work as substitutes. Try these:

• Ditalini
• Small shells
• Broken spaghetti pieces

Keep the cooking time the same. Test for doneness around the ten-minute mark.

Can I make this without eggs?

Yes. But you’ll lose that signature silky texture.

Simply skip the egg tempering step entirely. The soup will still taste delicious. Just with a thinner, brothier consistency. Add an extra tablespoon of lemon juice to boost the citrus flavor.

How do I prevent the eggs from scrambling?

Tempering is everything.

Always pour hot broth into the eggs very slowly while whisking constantly. Never dump it in all at once. Keep your soup pot on low heat when adding the tempered mixture back.

Follow these steps? You’ll get smooth, silky results every time.

Can I add other vegetables?

Definitely! Here are some that work great:

• Diced zucchini
• Chopped bell peppers
• Green beans

Add firmer vegetables with the carrots and celery. Tender vegetables like zucchini? Add them with the greens near the end.

Why does my reheated soup seem thick?

The orzo keeps absorbing liquid as the soup sits. Completely normal.

Simply add extra broth or water when reheating. Start with a quarter cup. Add more until you reach your preferred consistency.

Final Thoughts

This soup has earned its spot in my regular rotation.

The bright, comforting flavors never fail to lift my spirits. Whether I need a quick weeknight dinner or something special for guests? This recipe delivers every single time.

I encourage you to make it your own. Adjust the lemon to match your taste. Swap in your favorite greens. Play with different herbs.

That’s the beauty of cooking, right? Making recipes work for your unique tastes.

I hope this soup brings as much joy to your table as it has to mine.

Happy cooking!