I’m absolutely loving this Lemon Chickpea Orzo Soup lately! It’s become my go-to meal when wanting something cozy yet refreshing.
The bright lemon zing pairs perfectly with hearty chickpeas, while the orzo makes it satisfyingly filling without weighing you down.
Experimenting with different herb combinations is worthwhile. Fresh dill takes it to another level!
Have you ever tried adding a sprinkle of feta on top? You’ll want to know what other little tricks make this soup extraordinary…
Ingredients
- Olive oil
- Yellow onion
- Carrots
- Celery sticks
- Garlic cloves
- Flour
- Vegetable broth
- Italian seasoning
- Orzo
- Chickpeas
- Spinach or baby kale
- Lemon
- Fresh dill or parsley
- Salt
- Black pepper
Recommended Tools
Having the right kitchen tools on hand makes preparing Lemon Chickpea Orzo Soup much easier and more enjoyable. These kitchen essentials will help you chop vegetables efficiently, measure ingredients accurately and cook everything to perfection so your soup turns out delicious every time.
- Large Soup Pot:
A spacious pot with high sides provides plenty of room for sautéing vegetables and simmering the broth with orzo and chickpeas.
- Chef’s Knife:
Essential for dicing onions, carrots and celery plus mincing garlic cloves quickly and efficiently.
- Wooden Spoon:
Perfect for stirring the soup and scraping the bottom of the pot when you’re cooking the flour to prevent sticking.
- Measuring Cups:
Helps you add the exact amount of orzo, broth and lemon juice for a perfectly balanced soup.
- Citrus Juicer:
Makes squeezing fresh lemon juice quick and easy while keeping the seeds out of your soup.
- Colander:
Useful for draining and rinsing the canned chickpeas before adding them to your soup.
Instructions
Let’s dive into making this bright, cozy soup that’s perfect for any day you need a bit of sunshine in a bowl!
- Grab a large pot and heat 2 tablespoons of olive oil over medium heat. Toss in your ½ yellow onion (diced) and cook until it turns nice and translucent – about 3-4 minutes. Don’t rush this step, folks! Those caramelized flavors are worth the wait.
- Add your 2 diced carrots and 2 diced celery sticks to the pot. Let them join the party with 3 minced garlic cloves. Sauté everything together for another 2-3 minutes until the veggies start to soften and your kitchen smells amazing!
- Sprinkle in 2 tablespoons of flour and ¼ teaspoon of Italian seasoning. Stir constantly for about a minute – this quick cook prevents any raw flour taste. (Nobody wants that!)
- Pour in 6 cups of vegetable broth and add your 2 cans of drained and rinsed chickpeas. Bring everything to a gentle boil, stirring occasionally.
- Once boiling, add 1 cup of orzo to the pot. Reduce the heat to maintain a simmer and cook until the orzo is almost tender – usually about 7-8 minutes. Keep an eye on it! Orzo can go from perfect to mushy in no time.
- Toss in 1-2 handfuls of spinach or baby kale. Stir until the greens wilt down into the soup – this happens quickly, usually in just a minute or two.
- Take the pot off the heat. It’s time for the bright stuff! Squeeze in 3-4 tablespoons of fresh lemon juice and sprinkle in 1 tablespoon of chopped fresh dill or parsley.
- Season with salt and black pepper to taste. Don’t skip this step – proper seasoning makes all the difference!
- Give everything one final stir and serve your soup while it’s still warm and steamy.
Want an extra-special touch? Try adding a spoonful of tahini to your bowl for amazing creaminess!
And if the soup thickens too much when stored (that orzo keeps drinking up liquid!), just add a splash more broth when reheating.
Pro Tips
For a creamier version of this Lemon Chickpea Orzo Soup without adding dairy, stir in 1-2 tablespoons of tahini just before serving to add richness and depth to the broth while maintaining its plant-based integrity.
Substitutions & Variations
This versatile soup can be easily customized to suit different dietary needs, seasonal ingredients or flavor preferences while maintaining its comforting essence.
- Mediterranean Version: Swap the Italian seasoning for za’atar, add kalamata olives, use fresh mint instead of dill and finish with a sprinkle of feta cheese.
- Protein Boost: Add shredded rotisserie chicken or small turkey meatballs to make it heartier and increase the protein content.
- Gluten-Free Option: Replace orzo with rice, quinoa or gluten-free pasta and ensure the flour used for thickening is a gluten-free variety.
- Spicy Twist: Add red pepper flakes, a dash of hot sauce or diced jalapeño for heat and substitute cilantro for the dill or parsley.
- Creamy Adaptation: Stir in coconut milk or cashew cream at the end instead of using tahini for a rich velvety texture.
- Seasonal Green Swap: Replace spinach with whatever leafy greens are in season such as arugula, Swiss chard or collard greens for different nutritional profiles and flavors.
Leftovers & Storage Tips
When properly stored, this vibrant Lemon Chickpea Orzo Soup transforms from a delicious dinner into an even more flavorful lunch the next day, as the ingredients have time to mingle and deepen their flavor profiles.
Store leftovers in airtight containers in your fridge for up to 4 days.
The orzo will continue absorbing liquid, so add a splash of broth when reheating to restore the perfect consistency!
Cook Tonight – Done Fast
Lemon Chickpea Orzo Soup
A bright and hearty soup featuring orzo pasta, chickpeas, and fresh lemon flavor.
- 2 tbsp olive oil
- ½ yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery sticks, diced
- 3 garlic cloves, minced
- 2 tbsp flour
- 6 cups vegetable broth
- ¼ tsp Italian seasoning
- 1 cup orzo
- 2 cans chickpeas, drained and rinsed
- 1-2 handfuls spinach or baby kale
- 3-4 tbsp lemon juice, freshly squeezed
- 1 tbsp fresh dill or parsley, chopped
- Salt and black pepper to taste
- Sauté onion in oil until translucent; add carrots, celery, garlic, and cook briefly.
- Stir in flour and Italian seasoning; cook 1 minute.
- Add broth and chickpeas; bring to boil.
- Add orzo; simmer until orzo is nearly done.
- Stir in greens; cook until wilted.
- Remove from heat; add lemon juice and fresh herbs.
- Season with salt and pepper; serve warm.
