So, you know how I was talking about my curious lack of motivation in my last post? Little did I know, when I was writing that, what was in store for me.
On Feb. 20, I came down with the flu. It wasn’t too bad at first. Okay, I mean, it was miserable and all with high fevers and aches and pains and everything that goes along with the flu, but I thought I was doing okay.
Every day, though, I got a little worse. Six days in, I decided to drag myself into the doctor just to be on the safe side. Much to my surprise, I learned the flu had developed into pneumonia.
Luckily, we caught it early, and thanks to antibiotics, I am on the mend. But these past two weeks? A total blur! Like, I’m looking around and it’s already March 6?! How in the heck?!
After a couple of weeks of non-stop soup for breakfast, lunch, and dinner, you’d think I’d be sick of it. But au contraire! Instead, I’ve been dreaming of a sort of comforting lemony chicken soup situation. But with chickpeas instead of chicken because, you know, I’m a vegetarian and all that. I finally worked up enough energy to make it happen yesterday and oh. Oh my. This stuff is delicious.
It reminds me a bit of this chickpea and rice soup, but Chickpea Orzo Soup with Lemon & Dill comes across, to me, as a bit more special. First, I keep the veggies a bit chunkier than my norm, with the goal of everything being about the same size as the chickpeas. It makes for a heartier soup with nice consistent bites.
But what happens to this bad boy at the end of the process is really where it’s at, because you stir in a bunch of freshly squeezed lemon juice and toss in a big handful of fresh dill and oh mama!
Hearty, soothing, addicting, full of flavor. And exactly what I hope to have on hand the next time I have the flu.
(Please, oh please let that be many, many years from now.)
Stay healthy out there!
Chickpea Orzo Soup with Lemon & Dill
- 1 tablespoon olive oil
- 1 medium leek (halved and sliced - about 1 cup chopped)
- 1 medium carrot (medium dice - about 1/2 cup)
- 1 medium stalk celery (sliced - about 1/2 cup)
- 2 medium cloves garlic (minced)
- 1/4 teaspoon ground turmeric
- 4 cups low-sodium vegetable broth
- 1 15-ounce can chickpeas, drained and rinsed
- 1/3 cup uncooked orzo
- 1/2 teaspoon kosher salt + more to taste
- 1/4 teaspoon ground black pepper + more to taste
- 1/4 cup freshly chopped dill
- Juice of 1 lemon (about 2 tablespoons freshly squeezed lemon juice)
- Set a medium soup pot over low heat. Add olive oil, leeks, carrots, and celery. Cook, stirring occasionally, until veggies are tender, about 10 minutes.
- Add garlic and turmeric and cook, stirring frequently, for one more minute.
- Add the vegetable broth, chickpeas, orzo, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir to combine. Increase heat to medium-high and bring to a boil. Reduce heat and simmer, stirring frequently, until the orzo is tender, about 5 minutes.
- Remove from heat. Squeeze in the lemon juice and stir in the dill. Taste and add additional salt and pepper if desired (I add at least another 1/4-1/2 teaspoon salt, but I like things on the salty side.)
- Serve with additional dill as garnish.
Glad you’re on the mend!
This soup was SO delicious! Thanks for sharing the recipe- I know I’ll make it again.
I’m so glad you liked it, Susan! It’s my new favorite too. 🙂
Thanks always for the updating the readings.
This soup was SOOOO good. I added a small chopped onion with the other vegetables, but otherwise followed the recipe.
Thanks, Sara! 🙂
SO GOOD! I’ve made it a few times now, and it’s even tasty with some lazy substitutions if necessary (dry dill… bottled lemon juice…). Thanks for the recipe
Love the substitution ideas! That makes it so much easier to make especially if you’re sick. 🙂 Thanks so much LeeAnn!
Delicious recipe! Hearty and satisfying. I made a few minor adjustments like subbed out fresh dill for thyme because that’s what I had handy and added some cabbage (also handy). Turned out great, so glad I came across your blog and thank you for sharing your concoctions 🙂
I love the idea of thyme and cabbage; yum! Thanks so much, Jenni! 🙂
Just made this soup and it’s delish 😋 I actually cooked my orzo separately and ran it under cold water, then once the soup was finished cooking and veggies were soft then I added my orzo in. I find this is the best way to stop the orzo swelling up too much in the soup and soaking up all the broth. Maybe this tip can help someone 😁
Great tip, thanks!
Loved this, so flavorful! Was looking to use my dill from the garden so made a double batch. Used a sweet onion instead of leeks. Comfort food.
Sweet onion sounds great! Thank you so much for the review.
This soup is probably the tastiest recipe we’ve had yet, so so delicious and now a family favourite!!
Yay! I love to hear that! I’m so glad it’s a winner for you and your family!
Do you have the nutritional information for this recipe?
Hey there, do you think this would be good with some Northern beans instead of chickpeas? I love them but my kids do not.
Oh yeah! In fact, I am feeling obsessed with trying it this way now. 🙂
Just made this for supper. It was really good!
Oh my heavens I have become obsessed with this soup! I actually call it “Halloween Soup” as it has become a Halloween tradition at my party I throw every year. I have a Niece that brings it up and says she’s been thinking nonstop about THAT soup “you know the one!” She says.
Anyway, thanks for helping me make a great and looked forward to tradition.