This cozy lemon chickpea orzo soup is my vegetarian twist on Avgolemono - a traditional Greek soup made with eggs, lemon, and broth. It's creamy (without using any dairy), tangy from the fresh lemon juice, and full of soft chickpeas, orzo, and herbs. The eggs give the broth the most gorgeous silky texture, while the lemon keeps it bright and comforting - the perfect balance of rich and refreshing.

It's the kind of soup that feels nourishing but still light enough for spring or early summer. I love pairing it with a hunk of crusty bread, a Greek salad on the side, or some roasted potatoes for a full Mediterranean-style meal!

You might also like this Mediterranean-inspired lentil soup recipe or this white bean soup.

Ingredient Notes

Here are a few notes and substitutions for this recipe - scroll down to the bottom of the page for the exact quantities for the recipe.

• Chickpeas: Canned chickpeas work perfectly for this soup. They add protein and heartiness while soaking up the lemony broth. You could also use white beans if that's what you have on hand.
  
• Orzo: A small rice-shaped pasta that thickens the soup slightly. If you prefer gluten-free, try using small rice or quinoa instead.
  
• Lemon juice: Fresh lemon juice is essential here. It's what gives this soup its distinctively Greek flavor and cuts through the richness of the eggs.
  
• Eggs: These are whisked and then tempered (slowly warmed with broth) to create that silky, creamy broth without curdling. It's an old-school Greek technique that's much easier than it sounds once you've done it once or twice.
  
• Herbs: Dried rosemary and oregano bring the soup depth, while fresh parsley adds a bright finish. You could also add dill if you want an even more classic Greek flavor.
  
• Vegetable stock: Use a good-quality, low-sodium stock - the lemon and herbs really shine when the broth isn't overly salty.

How to Make This Lemon Chickpea Ozo Soup

Here is a quick overview of how to make this recipe - scroll down to the recipe card at the bottom of this page for the full ingredient quantities and instructions. 

1) Sauté Your Mirepoix 

Heat your olive oil in a large pan over medium heat. Add the onion, carrot, and celery, and sauté for about 5-7 minutes until softened and fragrant.

2) Add Aromatics, Orzo, & Chickpeas

Add the minced garlic and cook for another minute. Then, stir in the oregano, rosemary, and bay leaves, then add the chickpeas, orzo, and stock. Stir to combine, season with salt and pepper, and simmer for 8-10 minutes until the orzo is al dente. Squeeze in the lemon juice.

3) Temper the Eggs

Temper the eggs: whisk two eggs in a bowl, then slowly ladle in a few tablespoons of the hot broth - one at a time - while stirring constantly to gradually warm them.

Then, slowly pour the tempered eggs back into the pot while stirring. Keep stirring for another minute or two until the broth thickens slightly and turns silky.

4) Taste and Serve

Taste and adjust the seasoning, then serve topped with fresh parsley, a drizzle of olive oil, and more lemon juice if desired.

Chef's Tips / Cooking Hacks

• Don't rush the egg tempering - This is the only tricky part! Adding the hot broth too fast can scramble the eggs, so take your time and whisk continuously.
  
• Keep the heat low once the eggs are added - you want the soup warm but not boiling.
  
• Add greens - A handful of spinach or kale stirred in at the end is a nice way to boost the nutrients.
  
• Make it vegan - If you want to skip the eggs, add a splash of coconut milk for creaminess and a bit more lemon juice for brightness.

Storage

This soup keeps well in the fridge for up to 3 days. Reheat gently on the stove over low heat - don't let it boil or the eggs may curdle. It doesn't freeze well due to the eggs and orzo, so I'd recommend enjoying it fresh or within a few days.

FAQs

What does tempering eggs mean?
It's a method of slowly adding hot liquid to eggs while whisking to gently raise their temperature. This prevents the eggs from scrambling when they're added back into the hot soup.

Can I use another type of pasta?
Yes, small pasta shapes like ditalini or small shells work too, though orzo is traditional.

Is this soup vegetarian or vegan?
It's vegetarian as written. To make it vegan, omit the eggs and use coconut milk or cashew cream for richness.

What can I serve this with?
Crusty sourdough, pita bread, or a simple Greek salad pairs beautifully with this soup.