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Lemony Greek Chickpea Soup

Lemony Greek Chickpea Soup
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If you’re in search of a nourishing and flavorful dish, look no further than this Lemony Greek Chickpea Soup. This vibrant recipe is inspired by traditional Avgolemono Soup but offers a wholesome twist with hearty chickpeas, fresh kale, and tender orzo pasta. Ready in just over 30 minutes, it’s perfect for busy weeknights or cozy family gatherings. Each spoonful delivers a delightful blend of lemony brightness and comforting warmth, making it feel like a hug in a bowl. Fresh dill adds an aromatic touch, ensuring that everyone will be coming back for seconds!

Ingredients

Scale
  • 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
  • 1/4 cup fresh lemon juice
  • 4 cloves garlic, minced
  • 2 quarts (8 cups) lower-sodium vegetable broth
  • 2 (15.5-oz.) cans chickpeas, rinsed and drained
  • 3/4 cup dry orzo pasta
  • 1 tsp. kosher salt
  • 1 tsp. black pepper
  • 1 tsp. dried oregano
  • 2 large whole eggs
  • 2 egg yolks
  • 3 handfuls roughly chopped or shredded kale
  • 2 Tbsp. finely chopped fresh dill

Instructions

  1. In a large stockpot, heat olive oil over medium heat. Add chopped onion, carrots, celery, and lemon peel; sauté for about 10 minutes until softened.
  2. Pour in vegetable broth and bring to a boil. Stir in chickpeas, orzo, salt, pepper, and oregano. Simmer uncovered for about 10 minutes until the orzo is al dente.
  3. In a bowl, whisk together eggs and lemon juice. Slowly add hot broth to temper the eggs.
  4. While stirring the soup gently, pour back the tempered egg mixture into the pot along with chopped kale. Cook on low heat for another five minutes until slightly thickened.
  5. Serve warm garnished with fresh dill.

Nutrition

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