Avgolemono Chickpea Soup With Orzo and Dill

Published: Wednesday, March 18, 2026 at 1:05 pm

A Hearty and Healthy Take on Greek Avgolemono Soup

A new recipe offers a fresh take on the classic Greek avgolemono soup, providing a hearty and healthy meal option. The recipe, developed by cookbook author and registered dietitian nutritionist Ellie Krieger, features a creamy, dairy-free broth thickened with a traditional egg and lemon juice technique.

The soup is packed with nutritious ingredients, including chickpeas, orzo pasta, and a variety of vegetables. The recipe calls for olive oil, diced onion, celery, and parsnip as a base. Chickpeas, fresh dill, and low-sodium broth contribute to the soup's flavor profile. The orzo pasta adds substance, while frozen peas are incorporated for added texture and nutrients.

The preparation involves sautéing the vegetables, adding the broth and pasta, and simmering until the pasta is cooked. The creamy texture is achieved by whisking eggs and lemon juice together, then tempering them with warm broth before stirring them into the soup. This method thickens the liquid and provides a bright, citrusy flavor.

Nutritional information per serving (approximately 1 1/2 cups, using chicken broth) estimates 307 calories, 9 grams of fat, 15 grams of protein, and 6 grams of fiber. The recipe is designed to serve 4-6 people, yielding about 8 1/2 cups of soup.

BNN's Perspective: This recipe offers a delicious and accessible way to enjoy a classic dish while incorporating healthy ingredients. The focus on fresh vegetables and a dairy-free approach makes it a welcome addition to any home cook's repertoire. The recipe's simplicity and clear instructions make it a great option for both novice and experienced cooks.

Keywords: avgolemono soup, Greek soup, chickpea soup, orzo, dill, Ellie Krieger, healthy recipe, dairy-free soup, vegetarian soup, soup recipe, easy soup

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