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.

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Prep Time 10

Cook Time 35

Total Time 35

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

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
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
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
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
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.
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
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.