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Lemon Orzo Chickpea Soup Recipe

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4.4 from 12 reviews

This vibrant Orzo Lemon Soup with Chickpeas is a comforting and zesty dish perfect for any season. Combining tender orzo pasta, protein-rich chickpeas, and fresh herbs like rosemary and thyme, all simmered in a bright lemon-infused vegetable broth, it delivers a light yet satisfying meal that’s easy to prepare and packed with flavor.

Ingredients

Soup Base

  • 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

Liquid & Flavorings

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

Main Ingredients

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

Herbs & Seasonings

  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 2 sprigs fresh rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Garnish

  • 1/4 cup fresh parsley, finely chopped (optional for serving)

Instructions

  1. Sauté Vegetables: Heat olive oil in a large pot or dutch oven over medium heat. Add diced onion, celery, and carrots. Cook until onions become translucent, about 7 minutes, stirring occasionally. Then add minced garlic and sauté until fragrant, about 1 minute.
  2. Add Liquids and Seasonings: Pour in vegetable broth and water. Stir in lemon juice, lemon zest, orzo pasta, rinsed chickpeas, bay leaves, dried thyme, fresh rosemary sprigs, salt, and pepper. Increase heat to high and bring the soup to a boil, stirring occasionally to prevent orzo from sticking to the bottom.
  3. Simmer the Soup: Once boiling, reduce the heat to low and let the soup simmer uncovered for 20 minutes, allowing the orzo to cook and flavors to meld. After simmering, remove the rosemary sprigs and bay leaves. Taste the soup and adjust seasoning if needed.
  4. Finish and Serve: Stir in chopped fresh parsley for a burst of color and freshness. Remove the pot from heat and ladle the soup into bowls. Garnish with extra parsley and freshly cracked black pepper as desired. Serve warm.

Notes

  • For a creamier texture, stir in a splash of plant-based milk or cream after cooking.
  • This soup can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
  • For a protein boost, add cooked shredded chicken or feta cheese if not strictly vegetarian.
  • Use gluten-free orzo or substitute with rice or quinoa for a gluten-free option.

Find it online: https://bitezly.com/lemon-orzo-chickpea-soup-recipe/