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Chickpea lemon orzo soup

Lemon chickpea orzo soup

Cozy and creamy lemon chickpea orzo soup recipe! A vegetarian soup inspired by Greek avgolemono. Perfect for a family weeknight meal!
Course Main Course, Soup
Cuisine American, Greek
Keyword vegetarian
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 bowls
Calories 211kcal


  • 2 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 2 large carrots, diced
  • 3 large celery stalks, diced
  • 1 heaping Tbsp minced garlic
  • 1 cup dried orzo pasta
  • 8 cups chickenless broth*
  • 3 large eggs
  • 3 tablespoon freshly squeezed lemon juice
  • 1 14.5 oz can chickpeas, drained and rinsed
  • 2-3 teaspoon salt
  • 2-3 teaspoon pepper


  • Heat the 2 tablespoon olive oil in a large dutch oven or soup pot over medium high heat. Add the diced onion and saute until it starts to brown, about 10 minutes. Add the carrot and celery and saute until softened, about 8 minutes. Add the minced garlic and orzo and saute until fragrant, about 1 minute.
  • Add the chickenless broth, loosen browned bits on the bottom of the pan, and increase the heat to high. Bring the soup just to a boil and rapid boil until the orzo is al dente. It took our soup 9 minutes to boil and then 4 more minutes for the orzo to be cooked.
  • While the soup is cooking, whisk together the eggs and the lemon juice in a medium sized bowl. To temper the eggs, whisk one large ladle full of the boiling soup liquid directly into the eggs until everything is combined. Whisk in one more ladle full until everything is combined.
  • When the orzo is al dente, remove the soup from the heat. Add the egg mixture to the soup, stirring the soup quickly while you add it until well combined into the soup. Then stir in the chickpeas.
  • Season with the salt and pepper to your liking.


Serving: 1bowl | Calories: 211kcal | Carbohydrates: 29g | Protein: 7g | Fat: 8g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 2109mg | Potassium: 295mg | Fiber: 2g | Sugar: 6g | Vitamin A: 4960IU | Vitamin C: 7mg | Calcium: 48mg | Iron: 1mg