Lemon Orzo Chickpea Soup

Why Make This Recipe

Lemon Orzo Chickpea Soup is a bright and uplifting dish that combines hearty ingredients with refreshing flavors. It’s perfect for cozy evenings or when you need a quick and nourishing meal. Packed with protein from chickpeas and vitamins from spinach and carrots, this soup is not just tasty; it’s also nourishing. Plus, it’s simple to make, making it an ideal choice for busy weeknights.

How to Make Lemon Orzo Chickpea Soup

Ingredients

• 1 tablespoon olive oil
• 1 small white onion, peeled and diced
• 3 medium carrots, diced
• 5 cloves garlic, minced
• 10 cups vegetable stock
• 2 (15-ounce) cans chickpeas, rinsed and drained
• 1 cup orzo*
• 4 eggs
• 1/2 cup freshly-squeezed lemon juice, plus extra lemon slices for serving
• 2 large handfuls fresh baby spinach
• 1-3 tablespoons chopped fresh dill*
• Sea salt and freshly-cracked black pepper

Directions

1. Heat oil in a large stockpot over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally.
2. Add carrots and garlic, then sauté for 5 more minutes, stirring occasionally.
3. Add stock and chickpeas. Stir to combine and continue cooking until the soup reaches a simmer.
4. Reduce heat to medium (or medium-low) to maintain a steady low simmer.
5. Add orzo and stir to combine. Cook until orzo is al dente, stirring occasionally to prevent sticking.
6. In a separate bowl, whisk together eggs and lemon juice until combined.
7. Ladle out 1 cup of hot soup broth and drizzle it into the egg mixture while whisking continuously. Repeat with another cup of broth.
8. Remove the pot from heat. Slowly drizzle the egg mixture into the soup while stirring continuously until combined.
9. Return the soup to low heat, then stir in spinach and dill for 1-2 minutes until wilted. Season with salt and black pepper.
10. Serve warm, garnished with extra dill and lemon wedges.

How to Serve Lemon Orzo Chickpea Soup

Serve the soup hot in bowls, garnished with fresh dill and lemon wedges for added brightness. This dish pairs well with crusty bread or a light salad for a complete meal.

How to Store Lemon Orzo Chickpea Soup

Store any leftovers in an airtight container in the fridge for up to 4 days. If you plan to keep it longer, consider freezing the soup for up to 3 months. Just make sure to leave out the spinach and dill if you plan to freeze; you can add them when reheating.

Tips to Make Lemon Orzo Chickpea Soup

• Stir the soup often while the orzo cooks to prevent it from sticking.
• To avoid scrambling the eggs, make sure the soup isn’t too hot when you add the egg mixture.
• Adjust the lemon juice to your liking; more juice will give a sharper flavor, while less makes it milder.

Variations

You can customize this soup in several ways. Try adding other vegetables like zucchini or celery. For a different protein, swap out chickpeas for cooked chicken or tofu. If you want a creamier texture, add a splash of heavy cream at the end.

FAQs

Can I use a different type of pasta instead of orzo?
Yes, any small pasta shape will work. Adjust the cooking time according to the pasta you choose.

Is there a vegan option for this soup?
Yes! You can omit the eggs and use a 1/4 cup of nutritional yeast for a creamy texture.

Can I make this soup ahead of time?
Yes, you can make it in advance. Just keep in mind that the orzo will absorb more liquid if it sits, so you may need to add a bit more broth when reheating.