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Chickpea Dill Soup Recipe

Chickpea Dill Soup

A bright, herb-forward, and protein-packed soup that’s perfect for weeknight dinners or make-ahead lunches. Light, creamy without dairy, and filled with tender chickpeas, fresh dill, and a touch of lemon.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 Servings
Course: Dinner, Lunch, Soup
Cuisine: Comfort food, Mediterranean, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 2 cans chickpeas drained and rinsed
  • 3/4 cup orzo or substitute rice/quinoa
  • 8 cups low-sodium vegetable or chicken broth
  • 1 medium onion diced
  • 2 medium carrots diced
  • 2 celery stalks diced
  • 1 –2 cloves garlic minced
  • Zest and juice of 1 lemon
  • 2 –3 tbsp fresh dill chopped
  • 1 cup kale or spinach chopped
  • Fresh parsley chili flakes, or a spoonful of Greek yogurt for garnish

Method
 

  1. Heat olive oil over low–medium heat in a wide pot. Add onion, carrot, and celery; sweat for 8–10 minutes until soft and fragrant.
  2. Add garlic; stir 1 minute until aromatic.
  3. Pour in broth; bring to a boil. Add chickpeas and orzo (or rice/quinoa). Simmer uncovered, stirring occasionally, until pasta is just tender (orzo 5–10 min, rice 15–20 min, quinoa 12–15 min).
  4. Remove from heat; stir in lemon juice and chopped dill. Taste, season with salt and cracked pepper. Drizzle with olive oil for shine.
  5. Whisk eggs with extra yolks and lemon juice. Slowly ladle 3/4 cup hot broth into eggs while whisking.
  6. Pour egg mixture into soup over low heat in a thin stream, stirring constantly. Do not boil. Let sit 5 min to thicken. Adjust seasoning.

Notes

Watch pasta closely to avoid overcooking. For a creamier texture, use avgolemono-style eggs. Soup keeps bright flavor when reheated and is ideal for meal prep. Add optional greens at the end to preserve color and nutrients.