Avgolemono Greek chickpea soup

  • Preparation 20 min
  • Cooking 45 min
  • Servings 6
  • Freezing Absolutely



  • 3/4 cup orzo
  • 1 can (540 ml) chickpeas well rinsed, drained
  • Olive oil
  • 1 small yellow onion, finely chopped
  • 3 large garlic cloves, finely chopped
  • 2 celery stalks, thinly sliced
  • 2 large Nantes carrots, quartered lengthwise then sliced
  • The grated zest of 1/2 lemon
  • 1 teaspoon dried oregano
  • 1 cup coarsely chopped kale
  • 7 cups vegetable broth
  • The juice of 1 large lemon
  • 2 eggs + 2 egg yolks
  • Salt and pepper from the mill



  • In a large saucepan filled with salted boiling water, cook the orzo al dente according to package directions. Pour into a colander and drain. Set aside.
  • In the same saucepan over medium-high heat, add the chickpeas and add a good drizzle of olive oil. Cook 5 to 6 minutes, stirring occasionally to brown. Pour into a bowl and set aside.
  • In the same pan over medium heat, add the onion and garlic and drizzle with a thin stream of olive oil. Cook 3 to 4 minutes, stirring.
  • Add the celery, carrots, lemon zest, oregano and add a thin stream of olive oil. Season with salt and pepper, mix and cook for 7 to 8 minutes, stirring.
  • Add kale, mix and cook for 2 minutes.
  • Add vegetable broth, chick peas, bring to a boil, reduce heat to low and cover. Simmer 10 minutes, stirring occasionally. Season with salt and pepper.
  • In a large bowl, put the lemon juice, eggs and egg yolks then whisk. Very slowly add a ladle of the broth to the egg mixture, stirring constantly. The goal here is to raise the temperature of the eggs without cooking them.
  • Very slowly add the mixture to the soup, stirring constantly. Add the orzo, mix and cook for 5 minutes, stirring.