Lemony Greek Chickpea Soup is a comforting yet vibrant dish inspired by traditional Greek avgolemono soup. Instead of chicken, this version uses chickpeas for plant-based protein while keeping the signature silky lemon-egg broth that makes Greek soups so beloved. With fresh vegetables, tender orzo, and fragrant dill, Lemony Greek Chickpea Soup is a nourishing, healthy meal perfect for weeknight dinners or meal prep.
Ingredients for Lemony Greek Chickpea Soup
This soup combines simple pantry ingredients with fresh herbs and citrus for bold Mediterranean flavor.
| Ingredient | Amount |
|---|---|
| Extra-virgin olive oil | 2 Tbsp |
| Yellow or sweet onion | 1 1/2 cups, finely chopped |
| Carrots | 3/4 cup, finely chopped |
| Celery | 1/2 cup, finely chopped |
| Lemon peel | 2 strips (2-inch each) |
| Garlic | 4 cloves, minced |
| Vegetable broth | 8 cups (low sodium) |
| Chickpeas | 2 cans (15.5 oz), rinsed |
| Orzo pasta | 3/4 cup |
| Kosher salt | 1 tsp |
| Black pepper | 1 tsp |
| Dried oregano | 1 tsp |
| Eggs | 2 large |
| Egg yolks | 2 |
| Fresh lemon juice | 1/4 cup |
| Kale | 3 handfuls, chopped |
| Fresh dill | 2 Tbsp, plus more for garnish |
Lemony Greek Chickpea Soup (Avgolemono-Inspired & Healthy)
- Total Time: 35 mins
- Yield: 6 servings
- Diet: Vegetarian
Description
Lemony Greek chickpea soup inspired by avgolemono, made with orzo, fresh vegetables, dill, and a silky lemon-egg broth. Healthy, comforting, and protein-packed.
Ingredients
2 Tbsp extra-virgin olive oil
1 1/2 cups chopped onion
3/4 cup chopped carrots
1/2 cup chopped celery
2 strips lemon peel
4 cloves garlic, minced
8 cups low-sodium vegetable broth
2 cans chickpeas, rinsed and drained
3/4 cup orzo pasta
1 tsp kosher salt
1 tsp black pepper
1 tsp dried oregano
2 large eggs
2 egg yolks
1/4 cup fresh lemon juice
3 handfuls chopped kale
2 Tbsp fresh dill
Instructions
1. Sauté onion, carrots, celery, and lemon peel in olive oil until soft.
2. Add garlic and cook briefly.
3. Add broth and bring to a boil.
4. Add chickpeas, orzo, salt, pepper, and oregano.
5. Simmer until orzo is al dente.
6. Temper eggs with hot broth.
7. Stir egg mixture into soup.
8. Add kale and cook until thickened.
9. Remove lemon peel and stir in dill.
Notes
Temper eggs slowly to avoid scrambling.
Keep heat low after adding eggs.
Spinach or chard can replace kale.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Step-by-Step Instructions and Helpful Tips
Heat olive oil in a large stockpot or Dutch oven over medium heat. Add onion, carrots, celery, and lemon peel, cooking for about 10 minutes until softened. Add garlic and cook one more minute until fragrant.
Pour in the broth and bring the mixture to a boil. Add chickpeas, orzo, salt, pepper, and oregano. Simmer uncovered for about 10 minutes until the orzo is al dente. Reduce heat to low and remove 3/4 cup of hot broth, setting it aside.
In a large bowl, whisk together whole eggs, egg yolks, and lemon juice. Slowly stream the hot broth into the egg mixture while whisking constantly to temper the eggs.
While gently stirring the soup, slowly pour the egg-broth mixture back into the pot. Add kale and cook over low heat for about 5 minutes until the broth thickens slightly and greens wilt.
Remove lemon peels, stir in fresh dill, and adjust seasoning as needed. Serve warm with extra dill, cracked pepper, and olive oil if desired.
Helpful Tips:
Tempering the eggs slowly prevents scrambling. Keep heat low once eggs are added. Swap kale with spinach or Swiss chard if preferred.
Conclusion
Lemony Greek Chickpea Soup is a fresh, protein-packed take on a classic Greek comfort dish. With its silky lemony broth, hearty chickpeas, and tender orzo, this soup feels both light and satisfying. It’s an ideal healthy Greek soup recipe for vegetarians and anyone craving bold Mediterranean flavor.
Frequently Asked Questions About Lemony Greek Chickpea Soup
Is Lemony Greek Chickpea Soup vegetarian?
Yes, this version uses vegetable broth and chickpeas instead of chicken.
Can I make this soup vegan?
To make it vegan, omit the eggs and add extra lemon juice and a cornstarch slurry for thickness.
Can I use a different green than kale?
Yes, spinach, Swiss chard, or escarole all work well.
Does this soup store well?
Store leftovers in the refrigerator for up to three days and reheat gently.