There’s something downright comforting about a bowl of Lemony Greek Chickpea Soup—especially on those chilly evenings when life feels a little too busy to stand over the stove. This cozy, zesty, and nourishing dish brings the flavors of Greece straight into your kitchen with simple pantry staples like chickpeas, lemon, orzo, and fresh herbs.
I first fell in love with this soup after one of my Saturday market trips here in New York. A farmer handed me a bundle of dill so fragrant it stopped me in my tracks. “Make something lemony with this,” he said—and just like that, this recipe was born.
Table of Contents
Why You’ll Love This Lemony Greek Chickpea Soup
- It’s ready in just 35 minutes—perfect for a weeknight.
- Packed with plant-based protein and fiber from chickpeas.
- The lemony broth feels light yet deeply satisfying.
- Family-friendly—my kids ask for seconds (a small miracle).
If you’ve tried my Mediterranean Lemon Chicken Soup, this one is its vegetarian cousin—just as comforting, a touch brighter, and every bit as nourishing.
What Does Lemony Greek Chickpea Soup Taste Like?
Think of this soup as sunshine in a bowl. The lemon gives it a gentle tang, the orzo adds heartiness, and the egg-lemon broth (inspired by Greek Avgolemono) turns everything silky-smooth without a drop of cream. Add a bit of dill and kale at the end, and suddenly you’ve got a meal that feels both comforting and refreshing.
Ingredients You’ll Need for Lemony Greek Chickpea Soup
Let’s break down what makes this soup sing:
- Extra-virgin olive oil – The base for sautéing those aromatic veggies.
- Onion, carrots, and celery – The flavor trio that makes every great soup.
- Lemon peel & fresh lemon juice – The secret to that bright, tangy finish.
- Garlic – Because what soup is complete without it?
- Chickpeas – Protein-packed and filling.
- Orzo pasta – Tiny pasta, big comfort.
- Eggs and yolks – Create that silky, Greek-style broth.
- Kale – Adds a bit of green and texture.
- Fresh dill – Fragrant, herby, and oh-so-Greek.
If you love hearty soups, check out my Golden Chicken Lentil Soup for another cozy bowl of goodness.
How to Make Lemony Greek Chickpea Soup (Step-by-Step)
If you’ve ever wanted a bowl of sunshine that feels cozy but light, this is it. Below is your Step by Step guide to making my Lemony Greek Chickpea Soup — a comforting, nourishing dish that’s ready in about 30 minutes. Don’t worry if you’re not a seasoned cook; this recipe walks you through every stage with ease.
Step 1: Sauté the Base Vegetables
Start by heating 2 tablespoons of extra-virgin olive oil in a large Dutch oven or stock pot over medium heat. Once the oil shimmers, toss in your chopped onion, carrots, celery, and lemon peel strips.
Cook this mixture for about 10 minutes, stirring occasionally until the vegetables begin to soften and release their sweet, savory aroma.
This step forms the flavor foundation of your soup — much like the base in my Homemade Cabbage Soup Recipe, where gentle sautéing builds depth without needing heavy cream or butter.
When the veggies are tender and golden at the edges, add your minced garlic and cook for one minute more. You’ll know it’s ready when the kitchen smells like heaven — earthy, lemony, and slightly sweet.
Step 2: Add the Broth and Bring to a Boil
Pour in 8 cups of vegetable broth (or chicken broth if you’re not keeping it vegetarian). Increase the heat to bring the soup to a gentle boil.
Once bubbling, add your rinsed chickpeas, dry orzo, kosher salt, black pepper, and dried oregano. Stir everything together, then lower the heat to a steady simmer. Let it cook uncovered for about 10 minutes, or until the orzo is tender but not mushy.
You’ll start to see the soup transform — the orzo swells, the chickpeas soften, and the broth takes on that signature golden glow.
If you love soups that build flavor quickly, you might also enjoy my Creamy Chicken Noodle Soup — another one-pot wonder that uses a similar Step by Step layering technique.
Step 3: Temper the Eggs (The Avgolemono Magic)
Here’s where the Greek twist comes in — and it’s easier than it sounds. In a medium bowl, whisk together two whole eggs, two egg yolks, and ¼ cup of fresh lemon juice until smooth.
Now, carefully temper the eggs. This means you’ll slowly raise their temperature so they don’t scramble when added to the hot soup.
To do this Step by Step, remove ¾ cup of the hot broth from your pot and slowly stream it into the egg mixture while whisking constantly. Take your time — a slow pour and steady whisking will give you a creamy, velvety base that thickens the soup naturally, without cream or flour.
(Pro tip:) If this step feels intimidating, check out my post on creamy soup preparation tips — it’s full of tricks to achieve rich, smooth textures using eggs, yogurt, or pureed veggies.
Step 4: Combine the Mixtures
Reduce the soup to low heat. Slowly pour the tempered egg-lemon mixture back into the pot while stirring continuously. You’ll notice the broth begin to thicken slightly and take on a silky, almost glossy appearance.
Keep the heat gentle — boiling at this stage could curdle the eggs. The goal is to gently warm the soup until it becomes luxuriously creamy and lightly golden.
Step 5: Add the Greens and Fresh Herbs
Next, stir in your kale (or spinach, Swiss chard, or escarole). Cook for about 5 minutes until the greens are tender and wilted. This adds both color and nutrients — a beautiful contrast against the golden broth.
Finally, remove the lemon peels and stir in fresh dill. Taste and adjust your seasonings — a little extra salt, a squeeze of lemon, or a crack of black pepper can make the flavors truly shine.
For another vibrant veggie soup that gets better with each bite, try my Tuscan White Bean Soup. It uses a similar Step by Step layering approach that turns humble pantry staples into something special.
Step 6: Serve and Enjoy
Ladle the soup into warm bowls and garnish with extra dill, a drizzle of olive oil, and freshly cracked black pepper.
Serve it alongside crusty bread or a crisp salad — the perfect meal when you need something wholesome but quick.
Every spoonful of this Lemony Greek Chickpea Soup is a balance of brightness, creaminess, and warmth — exactly what busy weeknights (or lazy Sundays) call for.
Bonus Tip: Adjusting Texture Like a Pro
If your soup thickens as it sits — and it probably will — just add a splash of warm broth or water before reheating. This brings it right back to that perfect, spoon-coating consistency.
For more clever soup hacks, visit Easy Crockpot Vegetable Beef Soup — it’s a great example of how small adjustments make a big difference in flavor and texture.
Final Thoughts
This Step by Step guide to making Lemony Greek Chickpea Soup proves that wholesome comfort food doesn’t have to take all day. With a handful of fresh ingredients, a bit of patience during the egg-tempering step, and a squeeze of bright lemon at the end, you’ll have a bowl that feels like a warm embrace from the Mediterranean itself.
Tips and Tricks for Perfect Lemony Greek Chickpea Soup
- Go slow with the eggs. Tempering is key—pour the hot broth too fast, and you’ll end up with breakfast instead of dinner.
- Make it heartier. Add shredded chicken or even a scoop of cooked quinoa for extra protein.
- Swap the greens. Spinach or escarole works beautifully here.
Storage
- Refrigerate: Up to 4 days in an airtight container.
- Freeze: Cool completely, then freeze flat in a zip-top bag for up to 3 months.
- Reheat: Gently warm on the stove, adding broth as needed to thin.
FAQs
Can I use canned chickpeas?
Absolutely! Just rinse and drain them before adding.
Is this soup vegetarian?
Yes—just stick with vegetable broth.
Can I skip the eggs?
The eggs make it silky, but you can skip them for a simpler lemon-broth version.
Conclusion
There’s a reason this Lemony Greek Chickpea Soup has become one of my weeknight go-tos. It’s easy, nourishing, and tastes like something far more luxurious than the ingredients suggest.
If you’re craving another bright and cozy soup, try my Tuscan Chickpea Soup next—it’s another comforting favorite that feels like a warm hug in a bowl.
So grab a lemon, open a can of chickpeas, and let’s make dinner feel like sunshine.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
Print
Lemony Greek Chickpea Soup: A Bright, Cozy Bowl of Sunshine in 30 Minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Lemony Greek Chickpea Soup with orzo, kale, and fresh vegetables in a silky, lemony broth. Inspired by Avgolemono, it’s protein-packed, vibrant, and ready in just over 30 minutes.
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, plus 1/4 cup fresh lemon juice, divided
- 4 garlic cloves, minced
- 2 quarts (8 cups) lower-sodium vegetable 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, plus 2 egg yolks
- 3 handfuls roughly chopped or shredded kale
- 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. Once hot, 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. Once boiling, add 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. Remove 3/4 cup hot broth and set aside.
3. In a bowl, whisk together whole eggs, egg yolks, and lemon juice. While whisking constantly, slowly stream in the reserved hot broth to temper the eggs.
4. While gently stirring the soup, slowly pour the egg-broth mixture back into the pot. Add kale and cook over low heat for 5 minutes until broth is slightly thickened and greens are wilted. Remove lemon peels.
5. Stir in fresh dill and adjust seasonings to taste. Ladle into bowls and garnish with extra dill, black pepper, and olive oil if desired.
Notes
To store: Let soup cool before transferring to an airtight container. Refrigerate up to 4 days.
To reheat: Warm gently on the stovetop or in the microwave. Add a splash of broth or water if too thick.
To freeze: Freeze cooled soup in a gallon-sized zip-top bag for up to 3 months. Thaw overnight before reheating.
When tempering eggs, pour hot broth very slowly into eggs while whisking to avoid scrambling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1.66 cups
- Calories: 340
- Sugar: 9g
- Sodium: 890mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Chickpea, Avgolemono, Vegetarian, Greek Soup, Lemon
