Lemony Greek Chickpea Soup – Bright, Creamy Comfort in a Bowl
Lemony Greek Chickpea Soup is a vibrant, protein-packed vegetarian soup inspired by Avgolemono. Featuring chickpeas, orzo, vegetables, kale, and a silky egg-lemon broth, it’s hearty, comforting, and ready in just over 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
- Diet: Vegetarian
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
- 1/4 cup fresh lemon juice, divided
- 4 garlic cloves, minced
- 8 cups lower-sodium vegetable broth (or chicken broth)
- 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
- 2 large whole eggs
- 2 egg yolks
- 3 handfuls roughly chopped or shredded kale (or spinach, Swiss chard, or escarole)
- 2 Tbsp finely chopped fresh dill, plus more for garnish
Instructions
1. Heat oil in a large stock pot or Dutch oven over medium heat. Add onion, carrots, celery, and lemon peel. Cook for 10 minutes, stirring occasionally, until softened. Add garlic and cook 1 more minute.
2. Add broth and bring to a boil. Stir in chickpeas, orzo, salt, pepper, and oregano. Simmer uncovered over medium-high heat for 10 minutes, or until orzo is al dente. Reduce heat to low and remove 3/4 cup hot broth; set aside.
3. In a bowl, whisk together whole eggs, egg yolks, and lemon juice. Slowly stream in the hot broth while whisking constantly to temper the eggs.
4. While gently stirring the soup, slowly add the tempered egg mixture back into the pot. Add kale and cook over low heat for 5 minutes until the greens are wilted and broth slightly thickened. Remove lemon peels.
5. Stir in fresh dill and taste to adjust seasoning. Serve garnished with extra dill, cracked black pepper, and a drizzle of olive oil if desired.
Notes
To Store: Cool soup to room temperature before transferring to an airtight container. Refrigerate for up to 4 days.
To Reheat: Reheat gently on the stovetop or in the microwave, stirring frequently. Add extra broth or water if too thick.
To Freeze: Freeze completely cooled soup in a gallon-sized zip-top bag for up to 3 months. Thaw in the refrigerator before reheating.
To avoid scrambling the eggs, temper them slowly with hot broth while whisking constantly before adding back into the soup.
Find it online: https://cookingwithramsay.com/lemony-greek-chickpea-soup/