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Lemon Chickpea Orzo soup

I always have this internal struggle every January. Do I start eating healthy? Or do I keep eating cozy, comfort foods because it’s still really cold out?

Spoiler alert: it’s usually the second one.

This year, I worked really hard to find a happy medium between the two! So I landed on this yummy Lemon Chickpea Orzo soup!

This soup has the warm cozy vibes I desperately need in the winter, but still feeling light and refreshing so my New Year’s Resolution can at least make it until February!

The first time I made this, I only added a little bit of lemon and dill. The second time I made it, I loaded this soup up with lemon and dill, and it was magical. The lemon is so bright and vibrant and pairs beautifully with the dill. The bright flavors really wake up the winter blues!


1 tablespoon of olive oil

1 small onion

4 cups of vegetable broth

4 cups of water

1 cup of orzo

1 can of chickpeas, drained

3 medium lemons

2 handfuls of baby spinach

Half a bag of frozen peas

dill, for garnish

To prep, dice onion into small pieces, drain chickpeas and halve lemons.

In a large pot, I like to use my dutch oven, turn the heat to medium, and pour 1 tablespoon of olive oil in the pan along with the onions.

Saute the onions for about 5 minutes, or until they are more yellow in color.

Add in broth and water. Bring to a boil, then add in orzo. Allow to cook for about 10 minutes, or until orzo is fully cooked through!

After orzo is cooked, add in the chickpeas, juice of all three lemons, spinach, and peas. Cook for 5 more minutes.

When the soup is done, chop up a large handful of dill. Serve each bowl of soup with a generous garnish of dill.

This soup is so warm and cozy while still feeling light enough for January! The chickpeas are smooth and creamy and the lemon is so bright and refreshing! The dill is honestly so important here because it adds a nice freshness throughout the soup!

-Holly Michelle

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