Greek
Lemon Dill Chickpea Orzo Soup
Chickpeas, orzo, carrots, and spinach simmer in a bright lemon-dill broth inspired by Greek avgolemono flavors.
The good part
Tested September 2026. This recipe is written for repeatable home cooking, with one action per step and clear allergen swaps in the recipe note.
Why this recipe works
The method builds flavor before adding liquid, keeps the main ingredients at their best texture, and adds fresh acid or herbs at the end. Read the complete ingredient list before cooking and check packaged sauces, broth, spice blends, and breads for animal-derived ingredients or allergens.
Make-ahead and storage
Cool leftovers promptly in shallow containers and refrigerate within two hours. Reheat cooked food until steaming hot. Texture-sensitive garnishes and sauces keep best in separate containers.
Useful substitutions
Orzo continues to absorb broth in storage; add water or broth when reheating.
Gather
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 6 cups vegetable broth
- 1 can chickpeas, drained
- 3/4 cup orzo
- 3 cups spinach
- 2 lemons, zest and juice
- 1/3 cup fresh dill, chopped
- Salt and black pepper
Make
Method
- 01Cook onion, carrot, and celery in olive oil for 7 minutes.
- 02Add garlic and lemon zest and stir for 30 seconds.
- 03Add broth and chickpeas and bring to a boil.
- 04Stir in orzo and simmer until just tender, stirring often.
- 05Add spinach and cook until wilted.
- 06Remove the pot from heat and stir in lemon juice and dill.
- 07Season to taste and serve promptly.
Keep cooking
Swaps, storage, and useful next steps.
Orzo continues to absorb broth in storage; add water or broth when reheating.