Lemon Chickpea Orzo Soup
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The following recipe and photography was provided by Christina Musgrave of Tasting with Tina.
This Lemon Chickpea Orzo Soup is one of the easiest, most refreshing (and most delicious) soups you’ll make this year.
Packed with nutrients from carrots, spinach, chickpeas, tahini, and Heinen’s rotisserie chicken, and paired with a fresh, crusty baguette from Heinen’s Bakery, this will be a hit with your dinnertime crew. This recipe is perfect for an easy weeknight meal and fantastic for meal prepping.
Why You’ll Love This Recipe
- It’s versatile and vegetarian-friendly. This soup is packed with vegetarian-friendly ingredients, so if you’re following a plant-based or vegetarian diet, simply omit the chicken and enjoy bowl after bowl. If you do choose to add chicken, save yourself some time and opt for Heinen’s Daily Bites rotisserie chicken. It’s juicy, flavorful, and makes prepping this recipe that much easier!
- It’s great for meal prep. Although soup may not be the first thing that comes to mind when meal prepping, it’s a great, affordable option that can be made in one big batch. Don’t forget to grab an extra baguette from Heinen’s Bakery to slice up and enjoy with your meal!
- It’s lighter than most soups but extremely filling. Comparable to chicken noodle soup, this is a great option for a lighter dinner that doesn’t lack warm, aromatic soup flavors and textures.
Lemon Chickpea Orzo Soup
Cook time: 20min Prep time: 5min Total time: 25min
Servings: 8
Ingredients
- 1 Tbsp. Heinen's extra virgin olive oil
- 3 carrots, peeled and sliced
- 2 garlic cloves, minced
- 2 cartons Heinen’s organic vegetable culinary stock
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1 cup orzo
- 2 cans Heinen’s organic chickpeas
- 1/4 cup Heinen’s organic sesame tahini
- 1/4 cup fresh lemon juice
- 2 cups Heinen’s baby spinach
- 1 whole Heinen’s Daily Bites rotisserie chicken, shredded
- Heinen’s baguette, for serving
- Lemon wedges, for serving
- Chopped Italian parsley, for serving
Instructions
- Heat the olive oil over medium heat in a large soup pot. Add the carrots and sauté for 7-8 minutes, until softened. Add the garlic and sauté for an additional 2 minutes.
- Add Heinen’s vegetable stock, salt, and pepper to the soup pot and cover. Bring to a boil, then add the orzo and cook for 10 minutes.
- After the orzo is cooked, reduce the heat to low. Add Heinen’s organic garbanzo beans, Heinen’s organic sesame tahini, and Heinen’s fresh lemon juice. Stir well.
- Add Heinen’s baby spinach and Heinen’s shredded rotisserie chicken. Stir until the spinach is wilted and the chicken is warmed.
- Serve with a fresh Heinen’s baguette, Italian parsley, and lemon wedges.
