Lemony Greek Chickpea Soup

Lemony Greek Chickpea Soup with orzo and fresh vegetables in a fragrant, silky broth. Inspired by Avgolemono, this vibrant vegetarian soup is protein-packed and ready in just over 30 minutes.

Ingredients

• 2 Tbsp. extra-virgin olive oil
• 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, plus 1/4 cup fresh lemon juice, divided
• 4 garlic cloves, minced
• 2 quarts (8 cups) lower-sodium vegetable broth
• 2 (15.5-oz.) cans chickpeas, rinsed and drained
• 3/4 cup dry orzo pasta
• 1 tsp. kosher salt
• 1 tsp. black pepper
• 1 tsp. dried oregano
• 2 large whole eggs, plus 2 egg yolks
• 3 handfuls chopped or shredded kale
• 2 Tbsp. finely chopped fresh dill, plus more for garnish

Directions

1. Heat olive oil in a large Dutch oven or stock pot over medium heat.
2. Add onion, carrots, and celery; cook until softened, about 6–8 minutes.
3. Add lemon peel strips and garlic; cook 30 seconds until fragrant.
4. Add broth, chickpeas, orzo, salt, pepper, and oregano. Bring to a boil.
5. Reduce heat and simmer until orzo is tender, about 8–10 minutes.
6. In a bowl, whisk whole eggs, egg yolks, and lemon juice.
7. Slowly whisk 1–2 cups of hot soup into the egg mixture to temper.
8. Reduce heat to low and stir tempered egg mixture back into soup.
9. Add kale and dill; cook until greens wilt and soup thickens slightly.
10. Remove lemon peel, garnish with additional dill, and serve.