Embark on a culinary journey with the invigorating and wholesome Lemon Chickpea Orzo Soup—a symphony of flavors that marries the nutty essence of chickpeas, the delicate allure of orzo pasta, and the vibrant zest of fresh lemon. This soup is a celebration of both heartiness and citrusy brightness, creating a perfect balance that captivates the senses.

The kitchen comes alive as diced onions, sliced carrots, and chopped celery sizzle in olive oil, releasing their aromatic dance. Infused with dried thyme and oregano, the vegetables become a canvas for the addition of chickpeas, which bring a satisfying nuttiness to the ensemble.

As the pot welcomes the richness of vegetable or chicken broth, orzo pasta joins the mix, cooking to al dente perfection. The true star of the show, however, is the zest and juice of fresh lemons, adding a burst of citrusy freshness that elevates the entire dish.

Seasoned to perfection with salt and pepper, the Lemon Chickpea Orzo Soup comes together as a harmonious blend of textures and tastes. Fresh parsley garnishes the soup, offering a burst of color and an additional layer of flavor.

Served piping hot, this soup is a bowl of comfort that transcends seasons. Whether enjoyed as a light lunch or a satisfying dinner, the Lemon Chickpea Orzo Soup promises a journey through layers of wholesome goodness and zesty brightness. For those seeking an extra touch of richness, a sprinkle of grated Parmesan cheese becomes the perfect finishing touch. Each spoonful is a reminder that simplicity, when crafted with care, can yield a culinary masterpiece that delights the palate and nourishes the soul.

Lemon Chickpea Orzo Soup:


  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup orzo pasta
  • 8 cups vegetable or chicken broth (low-sodium)
  • Juice and zest of 2 lemons
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • Fresh parsley for garnish


  1. In a large pot, heat olive oil over medium heat. Add chopped onion, diced carrots, and diced celery. Sauté until the vegetables are softened.
  2. Add minced garlic to the pot and cook for an additional minute.
  3. Pour in the broth, chickpeas, orzo pasta, dried thyme, salt, and black pepper. Bring the soup to a boil.
  4. Reduce the heat and let the soup simmer for about 10-15 minutes or until the orzo is cooked through.
  5. Stir in the lemon juice and zest. Adjust the seasoning to taste.
  6. Serve the soup hot, garnished with fresh parsley.

Approximate Nutritional Information (per serving, assuming 6 servings):

Please note that these values are estimates and can vary based on specific product choices and portion sizes:

  • Calories: 250-300
  • Protein: 8-10g
  • Fat: 4-6g
    • Saturated Fat: 0.5-1g
    • Monounsaturated Fat: 2-3g
    • Polyunsaturated Fat: 1g
  • Carbohydrates: 45-50g
    • Dietary Fiber: 6-8g
    • Sugars: 5-6g
  • Net Carbs: 39-42g
  • Sodium: 600-800mg (may vary based on the salt content of ingredients)