Lemon Chickpea Soup

This post is sponsored by Success Rice.

This lemon chickpea soup is light and delicious with a uniquely rich and creamy texture. It’s a vegetarian twist on the Greek dish, avgolemono, which uses eggs to thicken the broth and lemon juice to add a bright, fresh flavor.

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This lemon chickpea soup was inspired by the Greek dish avgolemono, which uses eggs to create a uniquely rich and creamy texture in the broth. While this soup is often made with chicken, I used chickpeas to keep this recipe vegetarian.

I used Success White Rice for the base of this soup, which makes this recipe quick and easy! Their boil-in-a-bag rice is an easy way to cook perfect rice every time. First, I prepared the Success Rice, then I sauteed the veggies, simmered the chickpeas, whisked the eggs into the broth, and then added the rice back in.

Ingredients and Substitutions

• Success White Rice– Success White Rice is a no-measure, no mess, boil-in-bag rice that makes cooking simple with perfectly cooked rice every single time!
• Butter– A little butter helps soften the vegetables and enhance the flavor.
• Carrots, onion & celery- These vegetables make up the base of a traditional, mirepoix, and it’s a great way to fill this soup with a mix of vegetables.
• Garlic– I used fresh garlic but you can use 1 teaspoon of garlic powder, to replace the fresh garlic, if needed.
• Flour– A small amount of flour helps thicken the broth. You can use gluten-free flour if you want to keep this recipe gluten-free.
• Broth– I recommend using a vegetarian “chicken-style” broth, which typically has more flavor than vegetable broth.
• Parsley & oregano– I used a little dried parsley and oregano to add more flavor to the broth.
• Chickpeas– Canned chickpeas help this recipe come together quickly and easily. If using dried chickpeas, they’ll need to be cooked completely, first.
• Lemon juice– The lemon juice adds a bright, fresh flavor that is essential to the dish.
• Eggs– The eggs are whisked into the soup to create a rich and creamy broth.

How to Add the Egg to the Broth

The only tricky part of this recipe is whisking the egg into the broth without it curdling. To do this, whisk the eggs until the egg white and yolk are well combined. Then, whisk in the lemon juice. Next, you’ll want to slowly whisk in a little bit of hot broth into the egg mixture in order to temper it. Add the broth slowly, whisking constantly, to gently warm the egg. Whisk in 1 ½ cups of the hot broth to the egg mixture until it’s completely combined. You shouldn’t see any strands of egg whites. Once the egg mixture is tempered with the broth, add it into the larger pot of soup.

What to Serve with Lemon Chickpea Soup

This soup would be delicious with a simple side salad like this spicy kale salad or a simple vegetable side dish like these 10 minute green beans. You could also pair this recipe with a crusty baguette or a hearty slice of sourdough bread.

How to Reheat Leftovers

Leftovers should be stored in an airtight container in the fridge. To reheat, divide into bowls and microwave on 50% power for 3-4 minutes, stirring every minute, until the soup is heated through. I do not recommend freezing this recipe.

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Lemon Chickpea Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

• Author: Liz Thomson
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 8 cups 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Greek Inspired
• Diet: Vegetarian

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Description

This lemon chickpea soup is light and delicious with a uniquely rich and creamy texture. It’s a vegetarian twist on the Greek dish, avgolemono, which uses eggs to thicken the broth and lemon juice to add a bright, fresh flavor.

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Ingredients

Units USM Scale 1x2x3x

• 2 bags Success White Rice
• 2 tablespoons butter
• 2 small stalks of celery, chopped
• 2 large carrots, chopped
• 1 small yellow onion, chopped
• 4 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 6 cups vegetable broth (I recommend a chicken-style broth)
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried oregano
• 1 15oz can chickpeas, drained and rinsed
• 2 eggs
• 2 tablespoons fresh lemon juice
• Salt and pepper to taste

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Instructions

1. Cook the rice according to package directions and set aside.
2. In a large pot, add the butter and cook over medium heat until melted, about 30 seconds.
3. Add the celery, carrots, and onion and cover, stirring occasionally, and saute for about 8 minutes until the vegetables are softened.
4. Add the garlic and cook for 30 seconds.
5. Add the flour and stir to coat the vegetables. Continue to cook for about 2 minutes.
6. Add the broth, parsley, oregano, and chickpeas and bring to a boil.
7. Reduce heat and simmer for 10 minutes.
8. Once the chickpeas have softened slightly, add in the cooked rice.
9. While the soup is simmering, prepare the egg mixture.
10. In a bowl, whisk the eggs until the yolk and egg white are combined.
11. Whisk in the lemon juice.
12. Slowly whisk in a little hot broth into the egg mixture in order to temper it. Add the broth slowly, whisking constantly, to gently warm the egg. Whisk in about 1 ½ cups of the hot broth to the egg mixture until it’s completely combined. You shouldn’t see any strands of egg whites. Once the egg mixture is tempered with the broth, add it into the larger pot of soup.
13. Add salt and pepper to taste.

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