This Lemony Chickpea Soup hits all the right notes. Hearty, with loads of chickpeas, orzo, and veggies … tons of flavor with a good dose of lemon and lots of dill … so so good.
For awhile now, 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. After I recovered from pneumonia, 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 Lemony Chickpea Soup with Orzo & 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.
(Oh, if you’re a dill lover like I am, have you tried Dilly Bean Stew from Alison Roman?! It’s pretty good, too!)
Lemony Chickpea Soup with Orzo & 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
- 15 ounces cooked chickpeas (1 can, 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 fresh dill (chopped)
- 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.