Lemon Chickpea Orzo Soup: Bright, Comforting, and Weeknight-Friendly

This Lemon Chickpea Orzo Soup is light, tangy, and gently silky thanks to the tiny orzo pearls. The chickpeas add creamy bite and a good boost of protein, while fresh dill and lemon keep the flavor lively. It’s the kind of bowl that warms you up without weighing you down perfect for busy evenings or a quick lunch that feels homemade.

Why You’ll Love This Recipe

Top reasons to make it: it’s quick, uses pantry staples, and is easy to tweak to fit dietary needs. If you enjoy quick comfort soups, consider trying 30-minute Cheddar Gnocchi Soup for another fast weeknight winner.

• Ready in about 30 minutes
• Made with pantry staples and one fresh lemon
• Great for meal prep and leftovers
• Naturally vegan (use gluten-free orzo to make it gluten-free)

Ingredients

For the Soup

• 1 cup orzo pasta
• 1 can (15 oz) chickpeas, drained and rinsed
• 6 cups vegetable broth
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 lemon, juiced (plus 1 tsp zest optional)
• 1/4 cup fresh dill, chopped
• Salt and pepper to taste
• Olive oil, for sautéing

Step-by-Step Instructions of Lemon Chickpea Orzo Soup

1. Heat 1–2 tablespoons olive oil in a large pot over medium heat.
2. Sauté the chopped onion, diced carrots, and diced celery until soft, about 6–8 minutes.
3. Add the minced garlic and cook 30–60 seconds until fragrant.
4. Pour in the vegetable broth and add the drained chickpeas. Bring to a gentle boil.
5. Stir in the orzo, reduce heat to a simmer, and cook until the orzo is tender (about 8–10 minutes), stirring occasionally.
6. Remove from heat and stir in the lemon juice, lemon zest (if using), and chopped dill.
7. Taste and season with salt and pepper. Add a splash more broth if the soup is too thick.
8. Serve hot with extra dill or a drizzle of olive oil, and enjoy.

Tips for Success

• Don’t overcook the orzo it can go from tender to mushy fast. Taste early.
• Keep extra broth or hot water handy; orzo soaks up liquid as it sits.
• Use fresh lemon juice for the brightest flavor; bottled juice is ok but less lively.
• Rinse canned chickpeas well to remove excess sodium and canned flavor.

Substitutions & Variations of Lemon Chickpea Orzo Soup

To Make It Vegan/Gluten-Free:

• This recipe is naturally vegan. For gluten-free, swap orzo for a gluten-free pasta or use rice/quinoa (adjust cooking time).

Variations:

• Add a few handfuls of baby spinach or kale at the end for more greens.
• Stir in crumbled feta or a dollop of plain yogurt when serving for creaminess (not vegan).
• Swap dill for parsley or add a pinch of red pepper flakes for heat.
• For a heartier soup, add cooked sausage or shredded chicken (if not keeping vegan).

Storage Instructions of Lemon Chickpea Orzo Soup

Refrigerator:

• Store in an airtight container for up to 3–4 days. Reheat gently on the stove, adding a splash of broth to loosen.

Freezer:

• Orzo can become soft after freezing. Freeze the soup base (broth + chickpeas + veggies) for up to 3 months, then cook fresh orzo when reheating.

Make-Ahead:

• Chop vegetables a day ahead and keep in the fridge. You can also make the broth-and-chickpea base ahead and add orzo and lemon when reheating to preserve texture and bright flavor.

Frequently Asked Questions (FAQ) of Lemon Chickpea Orzo Soup

Can I use dried chickpeas?

• Yes. Cook them ahead until tender and then add them in step 4. Use about 1 1/2 cups cooked chickpeas for one can.

Can I swap orzo for another pasta?

• Yes. Small pastas like ditalini or acini di pepe work well. If using rice or quinoa, adjust cooking times and liquid.

Will the soup get thick in the fridge?

• Yes, the orzo absorbs liquid. Add hot broth, water, or a splash of lemony vegetable broth when reheating to return it to the right consistency.

Final Toughts

This Lemon Chickpea Orzo Soup is an easy, bright bowl you’ll turn to when you want comfort without fuss. It’s quick to make, uses simple ingredients, and can be changed up to suit your pantry or mood. Try it tonight, then come back and leave a comment and a star rating to let others know how it turned out I’d love to hear about your twists and favorite add-ins!

Lemon Chickpea Orzo Soup

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A light, tangy soup made with orzo, chickpeas, and fresh dill that warms you up without weighing you down.

• Total Time: 30 minutes
• Yield: 4 servings

Ingredients

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• 1 cup orzo pasta
• 1 can (15 oz) chickpeas, drained and rinsed
• 6 cups vegetable broth
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 lemon, juiced (plus 1 tsp zest optional)
• 1/4 cup fresh dill, chopped
• Salt and pepper to taste
• Olive oil, for sautéing

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Instructions

1. Heat 1–2 tablespoons of olive oil in a large pot over medium heat.
2. Sauté the chopped onion, diced carrots, and diced celery until soft, about 6–8 minutes.
3. Add the minced garlic and cook for 30–60 seconds until fragrant.
4. Pour in the vegetable broth and add the drained chickpeas. Bring to a gentle boil.
5. Stir in the orzo, reduce heat to a simmer, and cook until the orzo is tender (about 8–10 minutes), stirring occasionally.
6. Remove from heat and stir in the lemon juice, lemon zest (if using), and chopped dill.
7. Taste and season with salt and pepper. Add a splash more broth if the soup is too thick.
8. Serve hot with extra dill or a drizzle of olive oil, and enjoy.

Notes

Don’t overcook the orzo; keep extra broth or hot water handy. Use fresh lemon juice for the best flavor.

• Author: soukaina
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Vegan
• Diet: Vegan