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Lemony Greek Chickpea Soup

Lemony Greek Chickpea Soup

Lemony Greek Chickpea Soup is a vibrant vegetarian dish with orzo and fresh vegetables, inspired by Avgolemono Soup, packed with protein and ready in just over 30 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Soup/Stew
Cuisine Greek
Servings 6 cups
Calories 340 kcal

Equipment

  • Large Dutch oven or stock pot

Ingredients
  

  • 2 Tbsp. extra-virgin olive oil
  • 1.5 cups finely chopped yellow or sweet onion
  • 0.75 cup finely chopped carrots
  • 0.5 cup finely chopped celery
  • 2 strips lemon peel 2-inch strips
  • 0.25 cup fresh lemon juice divided
  • 4 cloves garlic minced
  • 2 quarts lower-sodium vegetable broth (sub chicken broth if not making vegetarian)
  • 2 cans chickpeas 15.5 oz cans, rinsed and drained
  • 0.75 cup dry orzo pasta (regular or whole-wheat)
  • 1 tsp. kosher salt
  • 1 tsp. black pepper
  • 1 tsp. dried oregano
  • 2 large whole eggs
  • 3 handfuls roughly chopped or shredded kale (sub spinach, Swiss Chard, or escarole)
  • 2 Tbsp. finely chopped fresh dill plus more for garnish

Instructions
 

  • 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 softened. Add garlic; cook 1 more minute, until aromatic.
  • Add broth and increase heat to bring mixture to a boil. Once boiling, add chickpeas, orzo, salt, pepper, and oregano. Simmer soup over medium-high heat, uncovered, for 10 minutes, or until the orzo is al dente. Reduce heat to low, and remove ¾ cup hot broth from the soup. Set aside.
  • Place whole eggs, egg yolks, and lemon juice in a large bowl; whisk until combined. While whisking constantly, VERY slowly stream hot broth into egg mixture.
  • While gently stirring the soup with a wooden spoon or ladle, stream the egg-broth mixture back into the pot of soup. Add kale and continue to cook over low heat for 5 minutes, or until the broth is slightly thickened and greens are wilted. Remove lemon peels.
  • Stir in fresh dill and taste/adjust seasonings as needed. Ladle soup into bowls and garnish with extra fresh dill, cracked black pepper, and a drizzle of olive oil, if desired.

Notes

Let the soup come close to room temperature before transferring to an airtight storage container. Refrigerate for up to 4 days. This soup reheats best stovetop, however, you can also heat it in the microwave for convenience. For stovetop reheating, place soup in a small saucepan and cook over medium heat until warm. If the soup appears too thick, add an extra splash of broth or water to help rehydrate it. Alternatively, heat individual portions in the microwave, stopping to stir every 30 seconds, until warm. Transfer completely cooled soup to a freezer-safe, gallon-sized ziptop bag. Lay flat in the freezer, and freeze for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1.66cupsCalories: 340kcalCarbohydrates: 47gProtein: 15gFat: 11gSaturated Fat: 2gSodium: 890mgFiber: 8gSugar: 9g
Keyword Avgolemono Soup, chickpea soup, healthy soup, Lemony Greek Chickpea Soup, vegetarian soup
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