Lemony Orzo Chickpea Soup

Lemony Orzo Chickpea Soup is a vibrant and nourishing dish that’s perfect for a quick weeknight meal or a light, satisfying lunch, offering a delightful burst of freshness and wholesome goodness. This recipe is incredibly useful for anyone seeking a healthy, flavorful, and budget-friendly option that comes together with minimal effort.

Key Ingredients for Lemony Orzo Chickpea Soup

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes (optional, for a touch of heat)
• 6 cups vegetable broth (low sodium preferred)
• 2 (15-ounce) cans chickpeas, rinsed and drained
• 1 cup orzo pasta
• 1/4 cup fresh lemon juice (from about 1-2 lemons)
• 1/4 cup chopped fresh parsley, plus more for garnish
• Salt and freshly ground black pepper to taste

How to Make Lemony Orzo Chickpea Soup

This Lemony Orzo Chickpea Soup is remarkably easy to whip up, proving that healthy eating doesn’t have to be complicated or time-consuming. In about 35 minutes, you can transform simple pantry staples into a deeply satisfying, bright, and zesty soup that’s bursting with flavor. It offers a wonderfully comforting texture with tender chickpeas and perfectly cooked orzo, all brought together by a refreshing lemony broth. The result is a delicious and surprisingly light meal that feels both wholesome and indulgent.

Step-by-Step Instructions

1. Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, until the vegetables have softened, about 7-10 minutes. This step builds a flavorful base for the soup.
2. Add Garlic and Herbs: Stir in the minced garlic, dried oregano, dried thyme, and red pepper flakes (if using). Cook for an additional minute until fragrant, being careful not to burn the garlic.
3. Simmer the Broth: Pour in the vegetable broth and bring to a boil. Once boiling, reduce the heat to low, cover, and let it simmer gently for 10 minutes to allow the flavors to meld together.
4. Incorporate Chickpeas and Orzo: Add the rinsed and drained chickpeas and the orzo pasta to the simmering broth. Stir to combine.
5. Cook Until Orzo is Tender: Increase the heat slightly to bring the soup back to a gentle simmer. Cook uncovered for 10-12 minutes, or until the orzo is tender and has absorbed some of the liquid, stirring occasionally to prevent sticking.
6. Stir in Freshness: Remove the pot from the heat. Stir in the fresh lemon juice and the chopped fresh parsley. The lemon juice adds a crucial brightness that elevates the entire soup.
7. Season and Serve: Taste the soup and season generously with salt and freshly ground black pepper as needed. Ladle the Lemony Orzo Chickpea Soup into bowls. Garnish with extra fresh parsley and a squeeze of additional lemon juice, if desired.

Why You’ll Love This Lemony Orzo Chickpea Soup

You’ll adore this Lemony Orzo Chickpea Soup for its incredibly bright and refreshing flavor profile, a delightful departure from heavier, cream-based soups. The tender orzo and hearty chickpeas create a wonderfully satisfying texture that makes this soup a complete meal in itself. Plus, making this vibrant dish at home is incredibly cost-effective, transforming pantry staples into a gourmet-feeling experience without breaking the bank, a stark contrast to the often higher price tags of store-bought or restaurant counterparts. The tangy lemon and fresh parsley are perfectly balanced with the earthy chickpeas and comforting orzo, making it a truly special and easy weeknight wonder.

This soup is a fantastic example of how simple ingredients can create something extraordinary. It’s incredibly versatile, making it perfect for a quick lunch or a light yet filling dinner. You’ll find yourself reaching for this recipe again and again because it’s so easy to customize and always delivers on taste and nourishment. Don’t just take our word for it – add this delightful Lemony Orzo Chickpea Soup to your repertoire and experience its magic for yourself!

Storing and Reheating Tips

Leftover Lemony Orzo Chickpea Soup can be stored in an airtight container in the refrigerator for up to 3-4 days. The orzo will continue to absorb liquid as it sits, so the soup may thicken considerably upon refrigeration.

To reheat, you can gently warm the soup on the stovetop over low heat, adding a splash of vegetable broth or water to loosen it to your desired consistency. Alternatively, you can reheat individual portions in the microwave. Avoid boiling the soup vigorously once reheated, as it can make the orzo mushy.

For longer storage, you can freeze the soup in freezer-safe containers or bags for up to 2-3 months. When ready to eat, thaw overnight in the refrigerator and then reheat as directed above, adjusting liquid as needed.

Final Thoughts

This Lemony Orzo Chickpea Soup is an absolute winner for a reason – it’s healthy, incredibly easy, and bursting with bright, comforting flavors. We encourage you to give this delightful recipe a try; you’ll be amazed at how simple it is to create such a satisfying and wholesome meal.

Lemony Orzo Chickpea Soup

A vibrant and nourishing dish that’s perfect for a quick weeknight meal or a light, satisfying lunch, offering a delightful burst of freshness and wholesome goodness. This recipe is incredibly useful for anyone seeking a healthy, flavorful, and budget-friendly option that comes together with minimal effort.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 35 minutes mins

Servings: 6 cups

Course: Soup

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon olive oil
• 1 medium onion finely chopped
• 2 carrots peeled and diced
• 2 stalks celery diced
• 3 cloves garlic minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes (optional, for a touch of heat)
• 6 cups vegetable broth low sodium preferred
• 2 (15-ounce) cans chickpeas rinsed and drained
• 1 cup orzo pasta
• 1/4 cup fresh lemon juice (from about 1-2 lemons)
• 1/4 cup fresh parsley chopped, plus more for garnish
• Salt and freshly ground black pepper to taste

Equipment

• Large pot or Dutch oven

Method

 

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, until the vegetables have softened, about 7-10 minutes. This step builds a flavorful base for the soup.
   1 tablespoon olive oil, 1 medium onion, 2 carrots, 2 stalks celery
2. Stir in the minced garlic, dried oregano, dried thyme, and red pepper flakes (if using). Cook for an additional minute until fragrant, being careful not to burn the garlic.
   3 cloves garlic, 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1/4 teaspoon red pepper flakes
3. Pour in the vegetable broth and bring to a boil. Once boiling, reduce the heat to low, cover, and let it simmer gently for 10 minutes to allow the flavors to meld together.
   6 cups vegetable broth
4. Add the rinsed and drained chickpeas and the orzo pasta to the simmering broth. Stir to combine.
   2 (15-ounce) cans chickpeas, 1 cup orzo pasta
5. Increase the heat slightly to bring the soup back to a gentle simmer. Cook uncovered for 10-12 minutes, or until the orzo is tender and has absorbed some of the liquid, stirring occasionally to prevent sticking.
6. Remove the pot from the heat. Stir in the fresh lemon juice and the chopped fresh parsley. The lemon juice adds a crucial brightness that elevates the entire soup.
   1/4 cup fresh lemon juice, 1/4 cup fresh parsley
7. Taste the soup and season generously with salt and freshly ground black pepper as needed. Ladle the Lemony Orzo Chickpea Soup into bowls. Garnish with extra fresh parsley and a squeeze of additional lemon juice, if desired.
   Salt

Notes

Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. The orzo may thicken; loosen with added broth or water when reheating on the stovetop or in the microwave. Avoid boiling vigorously. For longer storage, freeze for up to 2-3 months.