Orzo Lemon Soup with Chickpeas Recipe

Introduction

This Orzo Lemon Soup with Chickpeas is a bright and comforting dish perfect for any season. With tender vegetables, hearty chickpeas, and a fresh lemony twist, it’s a wholesome meal that comes together in under an hour. Ideal for cozy dinners or easy meal prep.

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced (about 1.5 cups)
• 3 small-medium carrots, peeled and diced (about 1 cup)
• 3 celery stalks, diced (about 1 cup)
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 3 cups water
• 1/4 cup lemon juice
• 1 teaspoon lemon zest
• 1 cup orzo
• 1 (14.5-ounce) can chickpeas, rinsed and drained
• 2 bay leaves
• 1 teaspoon dried thyme
• 2 sprigs fresh rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup fresh parsley, finely chopped (optional for serving)

Instructions

1. Step 1: Heat olive oil in a large pot or dutch oven over medium heat. Add the diced onion, celery, and carrot. Cook, stirring occasionally, until the onions are translucent, about 7 minutes. Add minced garlic and cook for an additional minute until fragrant.
2. Step 2: Pour in the vegetable broth, water, lemon juice, and lemon zest. Stir in the orzo, chickpeas, bay leaves, dried thyme, fresh rosemary sprigs, salt, and pepper. Increase the heat to high and bring the soup to a boil, stirring occasionally to prevent the orzo from sticking to the bottom.
3. Step 3: Reduce heat to low and let the soup simmer gently for 20 minutes. Remove the rosemary sprigs and bay leaves. Taste the soup and adjust seasoning as needed. Stir in the chopped parsley right before removing the pot from heat.
4. Step 4: Serve the soup warm, garnished with additional fresh parsley and freshly cracked pepper if desired.

Tips & Variations

• For a protein boost, add shredded cooked chicken or sautéed sausage slices to the soup before simmering.
• If you prefer a thicker soup, reduce the liquid slightly or add more orzo to your liking.
• Substitute chickpeas with cannellini beans or lentils for a different texture and flavor.
• Fresh lemon juice brightens the soup — taste before adding more to keep the balance perfect.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to loosen the consistency if it thickens. For longer storage, freeze the soup for up to 3 months and thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken broth instead of vegetable broth?

Yes, chicken broth works well if you prefer a non-vegetarian version, adding a richer flavor to the soup.

Is it okay to cook the orzo separately?

You can cook the orzo separately and add it before serving to prevent it from getting too soft, but cooking it in the soup helps absorb the flavors better.

Orzo Lemon Soup with Chickpeas Recipe

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★★★★★

4.9 from 110 reviews

• Author: Harper
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This refreshing and hearty Orzo Lemon Soup with Chickpeas combines the bright flavors of lemon with tender orzo pasta and protein-rich chickpeas. Perfect for a light yet satisfying meal, this soup features sautéed vegetables, aromatic herbs, and a citrusy broth simmered to perfection in a dutch oven. It’s a comforting vegetarian option that’s easy to prepare in about 40 minutes and serves six.

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Ingredients

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Vegetables & Aromatics

• 2 Tablespoons olive oil
• 1 medium yellow onion, diced (about 1.5 cups)
• 3 small-medium carrots, peeled and diced (about 1 cup)
• 3 celery stalks, diced (about 1 cup)
• 3 garlic cloves, minced

Broth & Liquids

• 4 cups vegetable broth
• 3 cups water
• 1/4 cup lemon juice
• 1 teaspoon lemon zest

Grains & Legumes

• 1 cup orzo
• 1 (14.5-ounce) can chickpeas, rinsed and drained

Herbs & Spices

• 2 bay leaves
• 1 teaspoon dried thyme
• 2 sprigs fresh rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup fresh parsley, finely chopped (optional for serving)

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Instructions

1. Sauté Vegetables: Heat olive oil in a large pot or dutch oven over medium heat. Add the diced onion, celery, and carrots. Cook, stirring occasionally, until the onions are translucent and the vegetables have softened, about 7 minutes. Add the minced garlic and continue cooking for about 1 minute until fragrant.
2. Add Liquids and Seasonings: Pour in the vegetable broth, water, lemon juice, and lemon zest. Stir in the orzo pasta, chickpeas, bay leaves, dried thyme, fresh rosemary sprigs, salt, and pepper. Increase the heat to high and bring the mixture to a boil, stirring occasionally to prevent the orzo from sticking to the bottom of the pot.
3. Simmer the Soup: Once boiling, reduce the heat to low and let the soup simmer gently for 20 minutes, allowing the orzo to cook through and flavors to meld. After simmering, remove the rosemary sprigs and bay leaves. Taste the soup and adjust seasonings as desired. Stir in the chopped fresh parsley and remove from heat.
4. Serve: Ladle the soup into bowls while warm. Garnish with additional fresh parsley and freshly cracked black pepper if desired. Enjoy this comforting and bright lemon-infused soup!

Notes

• You can substitute the orzo with other small pasta shapes like acini di pepe or small shells if desired.
• For a richer flavor, consider adding a splash of white wine along with the broth before simmering.
• This soup can be stored in the refrigerator for up to 3 days and reheated gently before serving.
• To make this soup vegan, ensure the vegetable broth is free of animal products.
• Adjust lemon juice to taste, adding more for a tangier soup.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean

Keywords: orzo lemon soup, chickpea soup, vegetarian soup, Mediterranean soup, easy soup recipe, healthy soup, lemon chickpea soup