Lemon Chickpea Orzo Soup

$- 1 cup orzo pasta - 1 can (15 oz) chickpeas, rinsed and drained - 6 cups vegetable broth - 1 medium onion, diced - 2 cloves garlic, minced - 2 medium carrots, diced - 2 celery stalks, diced - 1 teaspoon dried thyme - 1 teaspoon dried oregano - Juice of 2 fresh lemons - Zest of 1 lemon - 2 tablespoons extra virgin olive oil - Salt and freshly ground pepper to taste - Fresh parsley for garnish Lemon Chickpea Orzo Soup has simple yet tasty ingredients. The orzo pasta gives it a nice texture. The chickpeas add protein and creaminess. Vegetable broth forms the base, making the soup rich. Onion, carrots, and celery bring sweetness and crunch. Aromatic garlic, thyme, and oregano add depth. Fresh lemon juice and zest make it bright and tangy. I always suggest using fresh lemons for the best flavor. The olive oil adds a smooth finish. Don't forget salt and pepper to bring out the flavors. Fresh parsley makes a great garnish, too. This recipe is a wonderful way to enjoy healthy and hearty meals. For all the details, check out the Full Recipe. - Heat 2 tablespoons of olive oil in a large pot over medium heat. - Add 1 medium diced onion, 2 diced carrots, and 2 diced celery stalks. Stir them often for about 5-7 minutes. You want the veggies tender and the onion see-through. - Now, add 2 minced garlic cloves, 1 teaspoon dried thyme, and 1 teaspoon dried oregano. Stir these in until they smell great, about 1 minute. - Pour in 6 cups of vegetable broth and turn up the heat. Bring this mix to a boil. - Once it boils, toss in 1 cup of orzo pasta and 1 can (15 oz) of rinsed chickpeas. Lower the heat and let it simmer for about 10 minutes. You want the orzo soft and cooked. - Stir in the juice of 2 fresh lemons and the zest of 1 lemon. This adds bright flavor! - Taste and adjust the seasoning with salt and freshly ground pepper as needed. - Remove the pot from heat. Let the soup sit for a few minutes to blend the flavors. - Before serving, taste again to check if it needs more lemon or salt. - Ladle the soup into bowls and sprinkle fresh chopped parsley on top for color. For the full recipe, check out the detailed steps above! To adjust the lemon intensity, start with less juice. You can always add more later. I recommend tasting as you go. If you want a milder taste, try using just one lemon's juice at first. You can also balance the lemon with a touch of honey for sweetness. For herbs, feel free to mix things up. If you don’t have thyme or oregano, use dill or basil. Fresh herbs add a bright taste, but dried ones work well too. Just remember to use less dried herbs than fresh. To keep orzo from getting mushy, cook it until just al dente. This adds a nice bite to your soup. Stir occasionally to prevent sticking. Once you add it to the pot, make sure to watch the time closely. When sautéing vegetables, start with the onions. Cook them until they are soft and clear. This builds a strong flavor base. Next, add the carrots and celery. Sauté these for about five minutes to bring out their sweetness. For sides, I suggest crusty bread or a fresh green salad. Both pair nicely with the soup. They add texture and balance. To garnish, sprinkle fresh parsley on top. It adds a pop of color and freshness. You can also add lemon wedges for a zesty touch. For more flair, use a drizzle of olive oil or a dash of paprika. For the full recipe, check out the detailed instructions above. {{image_4}} You can easily boost the nutrition of your Lemon Chickpea Orzo Soup. Adding proteins like grilled chicken can make it heartier. If you want to keep it plant-based, try adding more legumes like lentils or black beans. These options not only add protein but also enhance the flavor. To change up the taste, experiment with fresh herbs. Basil, cilantro, or dill can add a unique twist. You can also try spices like cumin or paprika for a warm touch. Adding greens like spinach or kale is a great way to sneak in more nutrients. Toss them in during the last few minutes of cooking to keep them vibrant. If you need a gluten-free option, swap out the orzo for gluten-free pasta. Options like rice or quinoa pasta work well. Another tip is to check your vegetable broth to ensure it is gluten-free. This way, you can enjoy the soup without worry while still keeping it tasty. For any dietary needs, adjusting the recipe is simple! You can find the full recipe [here](#). Store your Lemon Chickpea Orzo Soup in a sealed container. Place it in the fridge if you have leftovers. This keeps it fresh for up to three days. To reheat, pour the soup into a pot. Heat it over medium heat, stirring often. You can also use a microwave; just heat it in short bursts. Stir between intervals to ensure even heating. Adding a splash of water can help if the soup thickens. Freezing is great for longer storage. Pour the soup into freezer-safe containers. Leave space at the top for expansion. Label each container with the date for easy tracking. When you want to enjoy it again, take a container out of the freezer. Place it in the fridge to thaw overnight. For quicker defrosting, you can use the microwave on low. Reheat the soup slowly on the stove, stirring often, to keep the flavors intact. Enjoy this comforting dish anytime, knowing you have easy storage solutions! For the complete cooking process, check out the Full Recipe. Can I use other types of pasta instead of orzo? Yes, you can. Many small pastas work well, like ditalini or fusilli. Just adjust cooking times based on the pasta you choose. It’s good to check the package for details. How long does Lemon Chickpea Orzo Soup last in the fridge? This soup keeps well for about three to four days. Store it in an airtight container. If you want it to last longer, consider freezing it. Is this soup vegan and gluten-free? Yes, it is vegan. You use vegetable broth, chickpeas, and fresh veggies. For gluten-free, choose gluten-free orzo or a similar pasta. Always check labels to ensure they meet your needs. Health benefits of key ingredients like chickpeas and lemon Chickpeas are high in protein and fiber, which help keep you full. They also support digestion. Lemons add vitamin C, boosting your immune health. Plus, they give the soup a zesty flavor. What if my soup is too thick? If your soup is too thick, just add more vegetable broth or water. Stir it in slowly until you reach your desired consistency. How can I make the soup more filling? You can add more chickpeas or toss in some leafy greens. Kale or spinach works great. You can also serve it with crusty bread for a complete meal. For the complete recipe, check out the [Full Recipe]. This blog post has covered how to make a delicious Lemon Chickpea Orzo Soup. We explored the main ingredients, aromatics, and seasoning to build great flavor. I offered tips for perfecting the soup and discussed variations to suit your taste. Creating this dish can be simple and rewarding. It’s healthy, versatile, and perfect for any meal. Enjoy making it your own, and don’t hesitate to experiment!$

Warm up with a delightful Lemon Chickpea Orzo Soup that's bursting with flavor! This easy recipe combines tender orzo, hearty chickpeas, and vibrant vegetables, all enhanced by zesty lemon. Perfect for a quick weeknight dinner or a cozy bowl on chilly days, it's ready in just 30 minutes. Discover how to create this nutritious dish that will brighten your table. Click through for the full recipe and enjoy every spoonful!

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Ingredients

1 cup orzo pasta

1 can (15 oz) chickpeas, rinsed and drained

6 cups vegetable broth

1 medium onion, diced

2 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 teaspoon dried thyme

1 teaspoon dried oregano

Juice of 2 fresh lemons

Zest of 1 lemon

2 tablespoons extra virgin olive oil

Salt and freshly ground pepper to taste

Fresh parsley, finely chopped (for garnish)

Instructions

In a large pot, pour in the olive oil and heat over medium heat. Once hot, add the diced onion, carrots, and celery, stirring occasionally. Sauté for about 5-7 minutes, or until the vegetables are tender and the onion is translucent.

Add the minced garlic along with the dried thyme and oregano to the pot. Cook for an additional minute, stirring constantly until the garlic becomes fragrant.

Pour in the vegetable broth and increase the heat to bring the mixture to a rolling boil.

When the broth reaches a boil, add the orzo pasta and the rinsed chickpeas. Reduce the heat and let the soup simmer gently for about 10 minutes, or until the orzo becomes tender and cooked through.

Stir in the freshly squeezed lemon juice and lemon zest, enhancing the soup with bright flavors. Season the mixture with salt and freshly ground pepper to taste.

Remove the pot from heat and allow the soup to sit covered for a few minutes; this resting time helps meld the flavors beautifully.

Before serving, taste the soup once more to check for seasoning, and adjust with more lemon juice or salt if desired.

Serving the soup hot, ladle it into bowls and finish with a generous sprinkle of freshly chopped parsley for a touch of color and freshness.

Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

- Presentation Tips: For a more appealing presentation, serve the soup with lemon wedges on the side and an additional sprinkle of parsley on top. This adds freshness and brightens the dish visually.