Delicious, nourishing, and brightened up with fresh lemon juice and herbs, this Lemon Dill Chickpea Orzo Soup is the perfect one-pot meal for chilly weeknights!

Cozy Up with This Bright and Flavorful Lemon Dill Chickpea Orzo Soup

When you’re craving something cozy, nourishing, and full of fresh flavors, this Lemon Dill Chickpea Orzo Soup is a must! Made with protein-packed chickpeas, orzo pasta, and a bright burst of fresh lemon and dill, this one-pot meal is perfect for weeknight dinners. It’s hearty enough to fill you up but light enough to keep things refreshing!

Why You’ll Love This Lemon Dill Chickpea Orzo Soup

• One-Pot Wonder: Less cleanup is always a win! Everything comes together in one pot, making it simple and convenient.
• Ready in About 30 Minutes: Quick to make with minimal prep, perfect for busy weeknights or last-minute meal plans.
• Burst of Freshness: The lemon and dill add a tangy brightness that complement the chickpeas and orzo perfectly. I love that this soup is comforting and cozy, yet still light and fresh!
• Hearty & Nourishing: Packed with vegetables, plant-based protein, and whole grains, this soup is both comforting and nutritious. A win-win!
• Customizable: Swap in your favorite greens or change up the pasta to suit your preferences.
• Accessible Ingredients: Made with easy-to-find ingredients like chickpeas, orzo, and fresh veggies available at many grocery stores.
• Budget-Friendly: This lemon chickpea orzo soup uses affordable pantry staples, making it a cost-effective meal for families or meal prepping.

Ingredients You’ll Need

(full ingredient list in the recipe card below)

• Orzo: This tiny pasta gives the soup body and texture. You can sub for Ditalini, or any small shell pasta. Additionally, if you’re gluten-free, you can sub for uncooked white rice. (Please see the cooking notes in the recipe card below if subbing out the pasta with white rice).
• Leeks, Carrots & Celery: Classic aromatic vegetables that form the flavorful base of the soup. If you’re unable to access leeks, you can sub out for 1 ½ cups diced yellow or white onion.
• Chickpeas: Provides a hearty, protein-packed element to the soup.
• Kale: or any other leafy green you prefer, such as spinach or Swiss chard.
• Fresh Lemon Juice: The star ingredient that brightens up the entire dish.
• Fresh Dill: Complements the lemon with its refreshing herbal notes.

How to Make Lemon Dill Chickpea Orzo Soup

1. Toast the Orzo:

Heat olive oil in a large pot over medium-high heat. Add orzo and cook, stirring frequently, until it turns lightly golden, about 2 to 3 minutes.

2. Sauté the Veggies:

Add the sliced leeks, carrots, and celery. Cook until the leeks become translucent, about 3 to 4 minutes. Add the minced garlic, Italian seasoning, red pepper flakes, salt, and pepper. Cook for another minute until fragrant.

3. Thicken with Flour:

Sprinkle flour into the pot and stir for another minute. This will help thicken the soup slightly.

4. Simmer:

Pour in the broth, then add the chickpeas. Bring the soup to a boil, then reduce the heat and simmer for 15 minutes.

5. Add the Kale:

Stir in the chopped kale and simmer for another 3 to 5 minutes until it wilts.

6. Finish with Lemon and Dill, Serve, and Enjoy!

Off the heat, stir in the fresh lemon juice and chopped dill. Taste and adjust seasoning if needed. Ladle the soup into bowls and garnish with extra fresh dill and a lemon wedge. Enjoy!

Tips and FAQs

• Add Extra Protein: Want to make the soup even heartier? Stir in some cubed tofu or plant-based chicken.
• Meal Prep Friendly: Make a big batch and store it in the fridge for up to 4 days. The flavors deepen as it sits, making leftovers even better!
• Batch Cooking: This soup is perfect for meal prep! Make a larger batch and store it in individual portions in the refrigerator or freezer for quick meals.
• Good Quality Olive Oil: If possible, try to use a good quality olive oil for this lemon dill chickpea orzo soup. Since the ingredients list is minimal, using a good olive oil can add an extra depth of flavor to this dish!
• Leftovers: Note that the soup will naturally thicken as it sits over time. When reheating, simply add broth until you reach your desired consistency.

Can I make this gluten-free?

Yes! You can substitute the flour and orzo with gluten-free alternatives, or quinoa for a gluten-free version.

How to Store Leftovers?

Store the soup in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 2 months. Just note that the orzo may absorb some liquid, so you might want to add more broth when reheating.

Is this recipe freezer-friendly?

Yes, Lemon Dill Chickpea Orzo Soup is freezer-friendly and can be stored frozen up to 3 months! Here are some tips for freezing and reheating:

• Cool Completely: Allow the soup to cool completely before transferring it to the freezer. This helps prevent ice crystals from forming and maintains the soup’s texture.
• Use Airtight Containers: Store the soup in airtight containers or heavy-duty freezer bags to prevent freezer burn. Leave some space at the top of the container or bag, as the soup may expand when frozen.

To reheat from frozen: For best results, thaw the soup in the refrigerator overnight before reheating. If you need to reheat it from frozen, you can do so on the stovetop over low heat, adding a little extra broth or water to help loosen the texture. Reheat the soup on the stovetop over medium heat, stirring occasionally, or in the microwave until heated through. If using the microwave, heat in short intervals, stirring in between for even heating. (note: Keep in mind that the orzo may absorb some liquid and become softer after freezing and reheating. If the soup appears thicker than desired, you can add additional broth or water when reheating to achieve your preferred consistency).

Wrap Up Your Day with a Bowl of Comfort

This Lemon Dill Chickpea Orzo Soup is a beautiful balance of fresh and comforting flavors. Whether you’re serving it up for a family dinner or enjoying it as leftovers throughout the week, this recipe is sure to bring warmth and joy to your table. Don’t forget to garnish with extra fresh dill and a squeeze of lemon for that final burst of brightness. Let me know in the comments how you enjoyed this soup and what twists you might have added!

Lemon Dill Chickpea Orzo Soup

Ashley

Delicious, nourishing, and brightened up with fresh lemon juice and herbs, this Lemon Dill Chickpea Orzo Soup is the perfect one-pot meal for chilly weeknights!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course Lunch/Dinner, Main, Main Course, Meal Prep, Soup

Cuisine American, Greek-Inspired

Servings 6

Ingredients

  

1x2x3x

• 3 tablespoons olive oil
• ¾ cup uncooked orzo (if subbing for uncooked white rice, please see recipe notes)
• 2 medium leeks, white and pale green parts only, cleaned and thinly sliced
• 1 cup diced carrots
• ¾ cup diced celery
• 8 cloves thinly sliced garlic
• 2 teaspoon Italian seasoning
• 1 teaspoon red pepper flakes
• ½ teaspoon kosher salt, plus more to taste
• ½ teaspoon fresh cracked black pepper, plus more to taste
• 2 tablespoons flour
• 8 cups prepared vegan chicken broth or vegetable broth
• 2 15 oz can of chickpeas, drained and rinsed
• 1 bunch kale, chopped
• ⅓ cup fresh lemon juice, about 2 to 3 lemons
• ¼ cup fresh chopped dill, plus more for serving

Instructions

 

• Heat the olive oil in a large pot over medium high heat. Once the oil is hot, add the orzo and cook, stirring frequently, until it just starts to turn golden, 2 to 3 minutes.
• Add the leeks, carrots, and celery. Cook, stirring frequently, until the onions become translucent, 3 to 4 minutes. Add the garlic, Italian seasoning, red pepper flakes, salt, and pepper. Continue to cook, stirring often, until the garlic is fragrant, about another minute or so. Sprinkle in flour and cook another minute, continuing to stir.
• Pour in the prepared stock and increase the heat to high. Once the soup reaches a boil, add the chickpeas, decrease the heat to medium, and simmer uncovered for 15 minutes.
• Add the kale and continue to simmer until it’s just wilted, 3 to 5 minutes.
• Off the heat, add fresh lemon juice and dill. Taste and adjust seasonings.
• Serve warm with additional fresh dill and a lemon wedge.
• ENJOY!

Notes

• If you’re subbing the orzo with 3/4 cup of uncooked white rice, please note that cooking times will vary. Simmer uncovered for 18 to 20 minutes, or until the rice is tender, stirring occasionally. After the rice is tender, proceed with the original recipe. 

Keyword chickpea soup, easy vegan dinner, healthy soup recipes, lemon dill chickpea orzo soup, one-pot meals, orzo recipes, quick weeknight meal, vegan comfort food recipes, vegan soup recipes

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