Name: Lemon Orzo Chickpea Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 10
Cuisine: European
Ingredients: 1 tbsp olive oil; 1 small white onion; 3 medium carrots; 5 garlic cloves; 10 cups vegetable stock; 30 oz chickpeas; 1 cup orzo; 4 eggs; ½ cup lemon juice; 2 handfuls fresh baby spinach; 3 tbsp fresh dill; sea salt and freshly-cracked black pepper

This delightful lemon orzo chickpea soup brings a burst of Mediterranean flavors to your table. It's a comforting yet light soup that's perfect for any season, featuring a luscious creamy texture thanks to a unique egg and lemon mixture. Ideal for a nutritious family meal or an impressive dinner party starter, this soup is sure to become a favorite.

Photos of Lemon Orzo Chickpea Soup Recipe

Some ingredients in this recipe might not be commonly found in every kitchen. For instance, orzo is a type of short-cut pasta resembling rice. Fresh dill adds a distinct, bright flavor, and you may need to seek it out in the fresh herbs section of your supermarket. Baby spinach should be easily accessible but ensure you get fresh, not frozen.

Ingredients for Lemon Orzo Chickpea Soup

Olive oil: Used for sautéing the vegetables, adding a rich base flavor.

White onion: Provides a subtle sweetness and depth to the soup.

Carrots: Adds a touch of sweetness and color, also boosting the nutritional value.

Garlic cloves: Infuses the soup with a robust, aromatic flavor.

Vegetable stock: Forms the base of the soup, contributing to its savory taste.

Chickpeas: Adds protein and a hearty texture to the soup.

Orzo: A small, rice-shaped pasta that thickens the soup and adds a unique texture.

Eggs: Helps create a creamy consistency when combined with the lemon juice.

Lemon juice: Adds a bright, tangy flavor that elevates the soup.

Baby spinach: Adds a pop of color and a dose of vitamins and minerals.

Fresh dill: Gives a fresh, slightly tangy flavor that pairs well with the lemon.

Sea salt: Enhances all the flavors in the soup.

Black pepper: Adds a bit of heat and depth to the flavor profile.

One reader, Alida Baxley says:

This lemon orzo chickpea soup is a delightful blend of flavors. The lemon adds a refreshing zing, while the orzo and chickpeas make it hearty. The creamy texture from the egg mixture is perfect. A must-try for a cozy, healthy meal!

Alida Baxley

Key Techniques for Crafting Lemon Orzo Chickpea Soup

How to sauté: Heat oil in a large stockpot over medium-high heat, add onion, and stir occasionally. How to whisk: Combine eggs and lemon juice in a separate mixing bowl or measuring cup until smooth. How to temper eggs: Ladle out hot soup broth and slowly drizzle it into the egg mixture while whisking continuously to prevent scrambling. How to wilt spinach: Stir in fresh baby spinach and cook for 1 to 2 minutes until wilted.

How To Make Lemon Orzo Chickpea Soup

This Greek-inspired chickpea soup is a vegetarian meal that has the bright flavors of fresh herbs and lemon juice. Eggs add extra creaminess to the broth.

Preparation: 15 minutes

Cooking: 30 minutes

Total: 45 minutes

Serves:

Ingredients

1tbspolive oil
1small white onion,peeled and diced
3medium carrots,diced
5garlic cloves,minced
10cupsvegetable stock
30ozchickpeas,rinsed and drained
1cuporzo
4eggs
½cuplemon juice,freshly-squeezed, plus extra lemon slices for serving
2handfulsfresh baby spinach
3tbspfresh dill,chopped
sea salt and freshly-cracked black pepper

Instructions

Heat oil in a large stockpot over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally.
Add carrots and garlic and sauté for 5 more minutes, stirring occasionally.
Add stock and chickpeas, and stir to combine. Continue cooking until the soup reaches a simmer. Then reduce heat to medium (or medium-low) to maintain a steady low simmer.
Add orzo and stir to combine. Continue cooking until the orzo is al dente, stirring occasionally so that the orzo doesn’t stick to the bottom of the pan.
Meanwhile, as the orzo is cooking, whisk together the eggs and lemon juice in a separate mixing bowl or measuring cup until combined.
Ladle out 1 cup of the hot soup broth, and while whisking the egg mixture with one hand continuously, very slowly drizzle the broth into the eggs until combined. Repeat with 1 more cup of hot broth.
Once the orzo is ready to go, remove the stockpot from the heat. Then, while stirring the entire soup with one hand continuously, very very slowly drizzle the egg mixture into the soup until combined.
The egg mixture should make the soup nice and creamy. But if the eggs look like they are scrambling when you add them in — kind of like in egg drop soup — stop and let the soup cool down for a few minutes before adding the rest of the eggs.
Return the soup to low heat. Stir in the spinach and dill and stir for 1 to 2 minutes until the spinach has wilted. Then taste and season the soup with a few pinches of salt and black pepper, as needed.
Serve warm, garnished with extra dill and lemon wedges.

Nutrition

Calories: 414.51kcal
Fat: 8.46g
Saturated Fat: 1.29g
Trans Fat: 0.01g
Monounsaturated Fat: 2.86g
Polyunsaturated Fat: 2.89g
Carbohydrates: 65.61g
Fiber: 11.52g
Sugar: 11.05g
Protein: 21.41g
Cholesterol: 63.98mg
Sodium: 884.88mg
Calcium: 81.34mg
Potassium: 759.11mg
Iron: 4.29mg
Vitamin A: 192.57µg
Vitamin C: 11.03mg

Expert Technique Tip for Elevating Lemon Orzo Chickpea Soup

To ensure a smooth and creamy texture when incorporating the egg mixture into the soup, it's crucial to temper the eggs properly. This means you should gradually introduce the hot broth to the eggs while whisking continuously. This process slowly raises the temperature of the eggs without cooking them too quickly, preventing them from scrambling. Always add the broth in a slow, steady stream and keep whisking to achieve a velvety consistency.

Time-Saving Tips for Preparing Lemon Orzo Chickpea Soup

Prep ingredients ahead: Chop the onion, carrots, and garlic in advance and store them in airtight containers.

Use canned chickpeas: Opt for pre-cooked chickpeas to save time on soaking and boiling.

Quick orzo cooking: Use quick-cooking orzo to reduce simmering time.

Pre-wash spinach: Wash and dry the spinach beforehand to streamline the final steps.

Lemon juice prep: Squeeze lemon juice in advance and store it in the fridge.

Batch cook stock: Make a large batch of vegetable stock and freeze portions for future use.

Substitute Ingredients For Lemon Orzo Chickpea Soup Recipe

olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties.
white onion - Substitute with yellow onion: Yellow onions have a slightly sweeter flavor but can be used interchangeably in most recipes.
carrots - Substitute with parsnips: Parsnips have a similar texture and slightly sweet flavor that works well in soups.
garlic cloves - Substitute with garlic powder: Use 1/8 teaspoon of garlic powder for each clove to maintain the garlic flavor.
vegetable stock - Substitute with chicken stock: Chicken stock provides a similar depth of flavor, though it is not vegetarian.
chickpeas - Substitute with cannellini beans: Cannellini beans have a creamy texture and mild flavor that complements the soup.
orzo - Substitute with acini di pepe: Acini di pepe is a small pasta that can mimic the texture of orzo in soups.
eggs - Substitute with silken tofu: Silken tofu can provide a similar creamy texture for a vegan alternative.
lemon juice - Substitute with lime juice: Lime juice has a similar acidity and can provide a comparable citrus flavor.
baby spinach - Substitute with kale: Kale is a hearty green that can hold up well in soups and provide a similar nutritional profile.
fresh dill - Substitute with dried dill: Use 1 teaspoon of dried dill for every tablespoon of fresh dill to maintain the flavor.
sea salt - Substitute with kosher salt: Kosher salt has a similar flavor and can be used in equal amounts.
freshly-cracked black pepper - Substitute with ground black pepper: Ground black pepper can provide a similar level of heat and flavor.

Presentation Tips for a Delightful Lemon Orzo Chickpea Soup

Serve smaller portion sizes: Present the lemon orzo chickpea soup in a shallow, wide-rimmed bowl to allow for a beautiful presentation. Use a ladle to pour a modest portion, ensuring a balance of orzo, chickpeas, and spinach in each serving.
Use decoration: Garnish the soup with a sprig of fresh dill placed delicately on top. Add a thin slice of lemon on the rim of the bowl for a pop of color and a hint of the citrus flavor within.
Highlight textures: Ensure the orzo is cooked to al dente perfection, providing a slight bite that contrasts with the creamy broth. The chickpeas should be tender, and the spinach wilted but still vibrant.
Enhance visual appeal: Drizzle a few drops of high-quality olive oil over the soup just before serving. This adds a glossy finish and a touch of richness.
Balance flavors: Before serving, taste the soup and adjust the seasoning with sea salt and freshly-cracked black pepper. The seasoning should enhance the natural flavors without overpowering them.
Create a clean presentation: Wipe the edges of the bowl clean before serving to ensure a pristine presentation. This attention to detail is crucial for a professional, Michelin-star-worthy dish.
Serve immediately: Ensure the soup is served warm to maintain its creamy texture and the freshness of the spinach. The warmth will also enhance the aroma of the garlic and dill, making the dish more inviting.

Essential Kitchen Tools for Making Lemon Orzo Chickpea Soup

Large stockpot: Essential for cooking the soup, allowing enough space for all ingredients to simmer together.
Wooden spoon: Ideal for stirring the soup and ensuring ingredients are well combined without scratching the pot.
Cutting board: Provides a stable surface for chopping the onion, carrots, garlic, and dill.
Chef's knife: Necessary for finely chopping the vegetables and herbs.
Measuring cups: Used to measure out the vegetable stock, chickpeas, orzo, and lemon juice accurately.
Measuring spoons: Useful for measuring the olive oil and any additional seasonings.
Whisk: Essential for combining the eggs and lemon juice smoothly.
Ladle: Used to scoop out hot broth for tempering the egg mixture and for serving the soup.
Mixing bowl: Needed for whisking the eggs and lemon juice together.
Garlic press: Handy for mincing the garlic cloves quickly and efficiently.
Tongs: Useful for stirring in the spinach and ensuring it wilts evenly.
Soup bowls: For serving the finished soup.
Lemon squeezer: Helps extract fresh lemon juice easily and efficiently.
Pepper mill: For freshly cracking black pepper into the soup.

Storing and Freezing Lemon Orzo Chickpea Soup for Later

To store leftover lemon orzo chickpea soup, allow it to cool completely to room temperature before transferring it to an airtight container. Refrigerate the soup for up to 3-4 days.
When reheating the refrigerated soup, you may need to add a little extra vegetable stock or water to thin it out, as the orzo will continue to absorb liquid over time.
For longer storage, you can freeze the soup for up to 2-3 months. However, keep in mind that the texture of the orzo may change slightly after freezing and thawing.
To freeze the soup, allow it to cool completely before transferring it to freezer-safe containers or resealable bags. Leave some space at the top for expansion during freezing.
When you're ready to enjoy the frozen soup, thaw it overnight in the refrigerator.
Reheat the thawed soup in a pot over medium heat, stirring occasionally, until it's heated through. You may need to add extra vegetable stock or water to achieve the desired consistency.
If you plan on freezing the soup, consider cooking the orzo separately and adding it to the soup when reheating. This will help maintain its texture.
Alternatively, you can freeze the soup without the orzo and add freshly cooked orzo when reheating the soup.

How To Reheat Leftover Lemon Orzo Chickpea Soup

Stovetop: Pour the leftover lemon orzo chickpea soup into a saucepan and heat it over medium-low heat, stirring occasionally, until it reaches your desired temperature. This method allows you to control the heat and prevent the orzo from becoming mushy.
Microwave: Transfer the desired portion of leftover soup into a microwave-safe bowl. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Microwave on high for 1-2 minutes, stirring halfway through, until the soup is heated through. Be careful when removing the bowl from the microwave, as it may be hot.
Slow cooker: If you have a larger quantity of leftover soup, you can reheat it in a slow cooker. Pour the soup into the slow cooker and set it on low heat for 1-2 hours, stirring occasionally, until the soup is heated through. This method is ideal for keeping the soup warm for an extended period without overcooking the orzo or vegetables.
Oven: Preheat your oven to 350°F (175°C). Transfer the leftover soup to an oven-safe dish and cover it with aluminum foil. Place the dish in the preheated oven and heat for 15-20 minutes, or until the soup is heated through. Stir the soup before serving to ensure even heat distribution.
Thawing frozen soup: If you have frozen your leftover lemon orzo chickpea soup, thaw it in the refrigerator overnight before reheating. Once thawed, use any of the above methods to reheat the soup. If the soup appears too thick after thawing, you can add a little vegetable stock or water to thin it out while reheating.

Interesting Trivia About Lemon Orzo Chickpea Soup

markdown This lemon orzo chickpea soup recipe is inspired by the traditional Greek dish called avgolemono, which is a soup made with egg, lemon juice, and broth. The addition of orzo and chickpeas gives it a unique twist, making it heartier and more filling.

Budget-Friendly: Is Lemon Orzo Chickpea Soup Cost-Effective?

This lemon orzo chickpea soup recipe is quite cost-effective for a household. The main ingredients such as chickpeas, orzo, and vegetable stock are affordable and can be bought in bulk. Fresh produce like carrots, spinach, and lemon are also reasonably priced. The use of pantry staples like olive oil and garlic further keeps costs down. Overall, this recipe scores a solid 8 out of 10 for cost-effectiveness. The approximate cost for a household of 4 people is around $15-$20 USD.

Is Lemon Orzo Chickpea Soup Healthy?

This lemon orzo chickpea soup recipe is a nutritious and well-balanced dish. The combination of vegetables, lean protein from the chickpeas, and whole grain orzo provides a variety of essential nutrients. The vegetables, particularly the carrots and spinach, offer fiber, vitamins, and minerals. Chickpeas are an excellent source of plant-based protein, fiber, and complex carbohydrates. The use of olive oil and vegetable stock keeps the soup low in saturated fat. Additionally, the lemon juice and fresh dill add a burst of flavor and provide vitamin C and antioxidants.

To further enhance the nutritional value of this soup:

Consider adding more leafy greens, such as kale or Swiss chard, to increase the fiber and nutrient content
Experiment with different vegetables, like zucchini, celery, or bell peppers, to add variety and additional vitamins and minerals
Opt for whole wheat orzo to increase the fiber content and provide a slower release of energy
Reduce the amount of salt used and allow individuals to season their soup to taste, as some vegetable stocks can be high in sodium

Editor's Take: Lemon Orzo Chickpea Soup Recipe Review

This lemon orzo chickpea soup recipe is a delightful blend of flavors and textures. The combination of fresh vegetables, hearty chickpeas, and tender orzo creates a satisfying base. The addition of eggs and lemon juice adds a creamy, tangy richness that elevates the dish. Fresh spinach and dill provide a burst of color and freshness, making the soup both visually appealing and nutritious. The method of tempering the eggs ensures a smooth, velvety consistency without curdling. Overall, this recipe is well-balanced and perfect for a comforting yet vibrant meal.

Enhance Your Lemon Orzo Chickpea Soup Recipe with These Unique Side Dishes:

Garlic Parmesan Breadsticks: Imagine dipping warm, golden breadsticks into the creamy, tangy lemon orzo chickpea soup. The garlic and parmesan flavors will complement the soup perfectly, adding a delightful crunch and savory touch to each bite.

Roasted Brussels Sprouts with Balsamic Glaze: For a side that brings a burst of flavor and a touch of elegance, consider roasted Brussels sprouts drizzled with a rich balsamic glaze. The caramelized edges and slight bitterness of the sprouts will contrast beautifully with the creamy, lemony soup.

Mediterranean Quinoa Salad: A vibrant quinoa salad filled with cherry tomatoes, cucumbers, red onions, and feta cheese can add a refreshing and hearty element to your meal. The Mediterranean flavors will harmonize with the lemon orzo chickpea soup, making each spoonful even more delightful.

Stuffed Bell Peppers: Colorful bell peppers stuffed with a savory mixture of rice, ground meat, and spices can serve as a hearty and satisfying side. The peppers will add a sweet and slightly smoky flavor that pairs wonderfully with the soup.

Lemon Herb Couscous: A light and fluffy couscous dish infused with lemon zest and fresh herbs can be a delightful accompaniment. The citrus notes will echo the lemon juice in the soup, creating a cohesive and refreshing dining experience.

Delicious Alternatives to Lemon Orzo Chickpea Soup Recipe

Greek Avgolemono Soup: Dive into the rich and creamy world of Greek Avgolemono Soup. This traditional Greek soup combines chicken broth, rice, lemon juice, and eggs to create a velvety texture that will warm your soul. Perfect for a cozy night in or impressing guests with a taste of the Mediterranean.

Tuscan White Bean Soup: Transport yourself to the rolling hills of Tuscany with Tuscan White Bean Soup. This hearty soup features cannellini beans, kale, carrots, and a medley of Italian herbs. It's a comforting bowl of goodness that's both nutritious and delicious.

Moroccan Chickpea Stew: Spice up your dinner routine with Moroccan Chickpea Stew. This vibrant dish is packed with chickpeas, sweet potatoes, tomatoes, and a blend of Moroccan spices. Serve it over couscous or with a side of crusty bread for a complete meal.

Lemon Chicken Orzo Soup: Experience a burst of citrusy freshness with Lemon Chicken Orzo Soup. This delightful soup combines tender chicken, orzo, lemon juice, and a mix of vegetables for a light yet satisfying meal. It's like a hug in a bowl!

Spinach and White Bean Soup: Nourish your body and soul with Spinach and White Bean Soup. This wholesome soup features white beans, fresh spinach, garlic, and a touch of lemon zest. It's a simple yet flavorful dish that's perfect for any day of the week.

Appetizer and Dessert Ideas to Complement Lemon Orzo Chickpea Soup

Appetizers:

Stuffed Mushrooms: Delight your guests with these Stuffed Mushrooms. These bite-sized treats are filled with a savory mixture of breadcrumbs, Parmesan cheese, and herbs. The mushrooms are baked until golden and tender, offering a perfect balance of textures and flavors. The earthy taste of the mushrooms pairs beautifully with the rich, cheesy filling, making them an irresistible start to any meal. Serve them warm, garnished with a sprinkle of fresh parsley for an elegant touch.

Bruschetta: Transport your guests to Italy with a classic Bruschetta. This appetizer features toasted baguette slices topped with a vibrant mix of diced tomatoes, fresh basil, garlic, and a drizzle of balsamic glaze. The combination of crunchy bread and juicy, flavorful toppings creates a delightful contrast that is sure to please. The Bruschetta is not only visually appealing but also bursting with fresh, summery flavors. Serve it as a refreshing start to your meal, and watch it disappear in no time.

Desserts:

Lemon Tart: Indulge in a Lemon Tart that perfectly complements the tangy notes of your soup. The buttery crust provides a delightful contrast to the zesty lemon curd, creating a harmonious balance of flavors. Top it with a dollop of whipped cream and a sprinkle of lemon zest for an elegant finish. This dessert is a refreshing way to cleanse your palate and leave a lasting impression on your guests.

Baklava: For a touch of Mediterranean flair, consider serving Baklava. This layered pastry, filled with chopped nuts and sweetened with honey syrup, offers a delightful crunch that pairs well with the creamy texture of your soup. The cinnamon and cloves in the filling add a warm, aromatic note, making it a perfect dessert to round off your meal. Serve it with a side of Greek yogurt for an extra layer of richness.

Why trust this Lemon Orzo Chickpea Soup Recipe:

This lemon orzo chickpea soup recipe is a perfect blend of flavors and textures, offering a comforting yet refreshing dish. The lemon juice adds a zesty brightness, while the orzo and chickpeas provide hearty substance. Fresh baby spinach and dill enhance the soup with vibrant color and herbal notes. The careful tempering of eggs ensures a creamy consistency without curdling. Trust this recipe for its balanced ingredients and detailed instructions, guaranteeing a delicious and satisfying meal every time.

Share your thoughts on the Lemon Orzo Chickpea Soup Recipe in the Recipe Sharing forum and let us know if you have any tips or variations to enhance this delightful dish!

FAQ:

Can I use a different type of pasta instead of orzo?

Absolutely! You can substitute orzo with other small pasta shapes like ditalini, acini di pepe, or even broken spaghetti. Just keep an eye on the cooking time, as it may vary.

Can I make this soup ahead of time?

Yes, you can make the soup ahead of time. Just be aware that the orzo may absorb more broth as it sits, so you might need to add a bit more stock when reheating.

Can I use canned chickpeas?

Yes, canned chickpeas work perfectly for this recipe. Just make sure to drain and rinse them before adding them to the soup.

What can I use instead of fresh dill?

If you don't have fresh dill, you can use dried dill. Start with about 1 tablespoon of dried dill and adjust to taste. Other herbs like parsley or thyme can also work well.

How do I prevent the eggs from scrambling in the soup?

The key is to temper the eggs by slowly adding hot broth to the egg mixture while whisking continuously. This gradually raises the temperature of the eggs and prevents them from scrambling when added to the soup.