Name: Lemon Chickpea Soup with Orzo and Kale Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Greek
Ingredients: 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; 3 handfuls roughly chopped or shredded kale; 2 Tbsp. finely chopped fresh dill, plus more for garnish; 2 quarts (8 cups) lower-sodium vegetable broth; 1 tsp. kosher salt; 1 tsp. black pepper; 1 tsp. dried oregano; 2 Tbsp. extra-virgin olive oil; 4 garlic cloves, minced; 2 (15.5-oz.) cans chickpeas, rinsed and drained; 3/4 cup dry orzo pasta; 1/4 cup fresh lemon juice; 2 large whole eggs; 2 egg yolks

There’s something so comforting about a bowl of soup that feels both hearty and fresh, and this Lemon Chickpea Soup with Orzo and Kale Recipe hits exactly that note. It’s bright with fresh lemon, filling with chickpeas, and comforting with tender orzo and kale—it’s a combination you’ll want to make over and over.

The image shows a bowl of thick creamy soup with visible layers of orange carrot slices, white chickpeas, and green leafy vegetables mixed in a pale yellow broth. On top, there are small green dill sprigs and a slice of lemon placed on the edge of the bowl. The bowl is light brown and placed on a white marbled surface. In the background, there are halved lemons and a small white bowl with black pepper. A white cloth with tassels is partially visible near the bowl. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Lemon Chickpea Soup with Orzo and Kale Recipe
Top Tip
How to Serve Lemon Chickpea Soup with Orzo and Kale Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Lemon Chickpea Soup with Orzo and Kale Recipe

Why You'll Love This Recipe

This Lemon Chickpea Soup with Orzo and Kale Recipe has quickly become one of my go-tos when I want something nourishing but still light and vibrant. It’s got layers of flavor from the lemon and fresh herbs, plus the orzo and kale add texture and substance without weighing it down. Best part? It’s ready in about 35 minutes!

Bright and Tangy Flavors: The fresh lemon juice and peel add a zesty brightness that lifts the whole soup beautifully.
Protein-Packed: Chickpeas make this soup hearty and satisfying, perfect for a meatless meal.
Easy Weeknight Friendly: You can have this on the table in about half an hour—so convenient without sacrificing taste.
Customizable Greens: Kale is my favorite, but spinach or Swiss chard work equally well depending on what you have on hand.

Ingredients & Why They Work

Each ingredient in this Lemon Chickpea Soup with Orzo and Kale Recipe plays a role in building its fresh, savory character. When you shop, look for the freshest lemons you can find and quality olive oil—it really makes a difference.

Flat lay of extra-virgin olive oil in a small white ceramic bowl, finely chopped yellow onion in a small white ceramic bowl, finely chopped carrots in a small white ceramic bowl, finely chopped celery in a small white ceramic bowl, two strips of fresh lemon peel, fresh lemon juice in a small white ceramic bowl, four peeled garlic cloves, two white ceramic bowls each with whole clean eggs with shells, dry orzo pasta in a small white ceramic bowl, dried oregano in a small white ceramic bowl, kosher salt in a small white ceramic bowl, black pepper in a small white ceramic bowl, two handfuls of roughly chopped kale, finely chopped fresh dill in a small white ceramic bowl placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Extra-virgin olive oil: Adds a fruity, rich base for sautéing the aromatics and finishing the soup with a drizzle.
Onion, carrots, celery: Classic soffritto trio for a flavorful and slightly sweet veggie foundation.
Lemon peel and juice: The zest infuses subtle citrus notes while the juice brightens the finished soup.
Garlic: A few cloves minced fresh make all the difference in aroma and depth.
Vegetable broth: Keeps the soup light but well-rounded; chicken broth is fine if you prefer non-vegetarian.
Chickpeas: Rinsed canned chickpeas are convenient and add hearty protein and fiber.
Orzo pasta: Cooks quickly and makes the soup more substantial without heaviness.
Kosher salt, black pepper, dried oregano: Essential seasonings that balance and deepen flavors.
Eggs and egg yolks: The secret to creating a silky, creamy texture through traditional egg-lemon tempering.
Kale: Adds nutritious greens with a lovely, chewy bite—don’t skip it!
Fresh dill: Bright herbaceous notes that complement the lemon perfectly.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this Lemon Chickpea Soup with Orzo and Kale Recipe depending on the season or what I have in my fridge. Sometimes I swap kale for tender spinach or add a pinch of red pepper flakes for a little heat. It’s your soup, so feel free to experiment!

Variation: Once, I added a splash of white wine before the broth for an extra layer of flavor—it was a delicious surprise and perfect for a cozy night.
Dietary swap: For a vegan version, omit the eggs and use a splash of coconut milk at the end for creaminess—though it won’t be quite the same silky finish.
Seasonal twist: In the summer, add fresh cherry tomatoes just before serving for a juicy pop.

Step-by-Step: How I Make Lemon Chickpea Soup with Orzo and Kale Recipe

A blue handled pot with a cream inside holds a mix of cooked chopped vegetables in one layer, including orange carrot slices, light green celery pieces, and translucent white onion bits. On top of the vegetables is a single slice of pale yellow ginger. The pot sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Build the Flavor Base

Heat your olive oil over medium heat in a large pot. Toss in the chopped onion, carrots, celery, and lemon peel strips. Stir occasionally and let this cook gently for about 10 minutes until the veggies have softened and the kitchen smells amazing. Then, add the minced garlic and cook just an extra minute until fragrant; be careful not to let it burn.

Step 2: Simmer the Soup

Pour in the vegetable broth and crank up the heat to bring everything to a boil. Once boiling, add the chickpeas, orzo, salt, pepper, and oregano. Let the soup simmer uncovered for about 10 minutes—just enough for the orzo to become perfectly al dente without turning mushy.

Step 3: Temper the Eggs and Lemon

In a separate bowl, whisk together the whole eggs, egg yolks, and ¼ cup fresh lemon juice until smooth. Here’s the trickiest part—slowly drizzle about ¾ cup of the hot broth into the egg mixture while whisking constantly. This tempering step warms the eggs gently so they don’t scramble when added to the soup.

Step 4: Finish the Soup

Stir the soup gently as you slowly pour the tempered egg-lemon mixture back into the pot. Add the chopped kale and keep the heat low. Let it cook for 5 minutes until the kale wilts and the soup thickens slightly. Remove the lemon peels before serving. Stir in fresh dill and taste for salt and pepper adjustments.

Top Tip

Getting the egg mixture just right can be intimidating, but tempering the eggs is the key. I’ve learned that pouring the hot broth very slowly into the eggs while whisking nonstop prevents them from turning into scrambled eggs. This step ensures the soup stays silky and smooth—trust me, it’s worth the extra care!

Take it slow: Slow drizzle beats rushing every time when tempering the eggs.
Constant whisking: Keep that wrist moving to incorporate the heat evenly.
Low heat simmer: After adding the eggs, keep the soup on low to avoid curdling and to let the flavors deepen.
Remove lemon peel early: Don’t let the peel simmer too long—it can turn bitter if left in too long.

How to Serve Lemon Chickpea Soup with Orzo and Kale Recipe

Lemon Chickpea Soup - Serving Suggestion

Garnishes

I usually finish each bowl with an extra sprinkle of fresh dill, a crack of black pepper, and a small drizzle of olive oil. The herb adds freshness, the pepper a subtle bite, and the oil just gives the soup a lovely silky gloss. If I’m feeling fancy, a small wedge of lemon on the side brightens the experience even more.

Side Dishes

This soup pairs perfectly with crusty bread or warm pita for dipping. I also love it alongside a simple Greek salad or roasted veggies for a complete Mediterranean-inspired meal.

Creative Ways to Present

For a dinner party, I like to serve this soup in shallow bowls with a small dollop of Greek yogurt and a sprinkle of toasted pine nuts for texture. It makes the presentation feel special and adds a cool creaminess that contrasts beautifully with the lemony broth.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge and usually eat it within 3-4 days. You might notice the orzo softens more over time, which is fine, but if you want to keep it firmer, add freshly cooked orzo when reheating.

Freezing

Freezing works well for this soup, but I recommend leaving out the kale when freezing and adding fresh greens when you reheat. The eggs and lemon hold up nicely, keeping the flavor vibrant after thawing.

Reheating

Reheat gently on the stovetop over medium-low heat. Stir frequently to keep the soup creamy and prevent sticking. If the soup thickens too much, add a splash of broth or water to loosen it up.

Frequently Asked Questions:

Can I make this Lemon Chickpea Soup with Orzo and Kale Recipe vegan?

Yes! To make this soup vegan, simply omit the eggs and egg yolks. You can add a splash of coconut milk or blended silken tofu to add a creamy texture. Keep in mind, the traditional silky finish will be different, but it will still be delicious and satisfying.

How do I prevent the eggs from scrambling when adding them to the soup?

Tempering the eggs is the key. Slowly drizzle hot broth into the beaten eggs while whisking constantly. This raises the temperature gradually so the eggs don’t cook too fast. Then, slowly pour this mixture back into the soup while stirring gently. Keep the soup on low heat to avoid curdling.

Can I use other greens instead of kale?

Absolutely! Spinach, Swiss chard, or escarole are great alternatives that work well in this soup. Just add them towards the end of cooking as you would with kale, since they wilt quickly and provide their own unique flavors and textures.

What’s the best way to store leftovers to keep the soup fresh?

Store the soup in airtight containers in the refrigerator and consume within 3-4 days for best taste. To keep orzo from becoming mushy, consider adding fresh cooked orzo when reheating. If freezing, avoid adding greens before freezing; add fresh greens after thawing and reheating instead.

Final Thoughts

This Lemon Chickpea Soup with Orzo and Kale Recipe is one of those meals I always come back to when I want something comforting but bright and nourishing. I hope you enjoy making it as much as I love sharing it—it’s perfect for a cozy weeknight or when you want to impress friends with something simple yet special. Give it a try, and don’t forget to add your favorite twists!