This post may contain affiliate links, which means I may earn a commission for my recommendations at no additional cost to you. By browsing this website, you agree to our privacy policy and terms of use.
This Slow Cooker Lemon Orzo Soup with Chickpeas is a cozy, budget-friendly soup that's both easy and delicious. Packed with bright flavors and hearty ingredients, this $10 dinner is perfect for busy weeknights when you need something warm and filling.
This lemon chickpea orzo soup recipe is one of my favorites when I'm looking to stretch my grocery budget while still making something that feels elevated enough to serve to dinner guests (which I have on several occasions!). At just $1.49 per serving, it's hard to beat this cheap slow cooker meal!
Orzo pasta is the star here, adding a wholesome, chewy bite that perfectly complements the hearty chickpeas, tender vegetables and savory broth.
It's reminiscent of a traditional chicken noodle soup, yet suitable for vegetarians and vegans thanks to the cheaper protein swap: chickpeas! Curl up with a bowl this fall and winter and warm your soul from the inside out.
Ingredient Notes
- Aromatics: The combination of yellow onion and garlic creates a flavorful base for the soup, adding depth and a subtle sweetness. They can be substituted with shallots or leeks if preferred.
- Celery & Carrots: These vegetables provide a classic combination for soups, adding both texture and a slight sweetness, which enhances the savory notes of the dish. These also add to the plenty of veggies in this recipe, making it both hearty and nutritious.
- Chickpeas: These legumes add protein, fiber, and a creamy texture, making the soup filling and nutritious. If you'd like to save money and cook your chickpeas from scratch, follow my in-depth guide: How to Cook Chickpeas!
- Orzo pasta: A small pasta that adds body and a slightly chewy texture to the soup. If desired, you can substitute with rice or another small pasta, but orzo pasta gives the soup a light, silky finish. This slow cooker soup is a perfect way to enjoy the versatility of orzo pasta.
- Spinach: Adds a pop of color, nutrients, and a fresh flavor. You can substitute with freshly chopped kale if you prefer.
- Vegetable broth: Serves as the liquid base, providing a rich, savory flavor that ties all the wholesome ingredients together. You can adjust the amount depending on how brothy you like your soup. Chicken broth or chicken stock work as alternatives.
- Spices: A blend of salt, black pepper, and Italian seasoning enhances the overall flavor profile, adding subtle herbaceous notes. Feel free to adjust to taste or experiment with other herbs.
- Lemon & parsley: These final touches add brightness and a fresh finish to the soup, balancing the richness of the broth. The lemon juice provide a zesty kick, while fresh parsley or fresh dill introduces a fresh herbal note.
How to Make Slow Cooker Lemon Orzo Soup
- Add aromatics to the slow cooker: Combine the onion, garlic, celery, carrots, flour, kosher salt, black pepper, and Italian seasoning to the bowl of a 6 qt. crockpot. Toss well to coat the aromatics in the flour and spices.
- Stir in chickpeas and broth: Add in the rinsed and drained chickpeas, and vegetable broth and stir well to combine. Add the lid and set the crockpot to cook on low for 8 hours or high for 4 hours.
- Slow cook: Set the slow cooker on high for 4 hours or low for 8 hours.
- Add orzo pasta: With 20-25 minutes remaining, add the orzo pasta and cook on high until tender.
- Finish and serve: Stir in the fresh lemon juice, lemon zest, parsley, and optional spinach. Taste, adjust seasoning, and serve hot with crusty bread. For an extra touch, garnish with parmesan cheese. This delicious soup is perfect for a cold night.
Serving Suggestions
This Slow Cooker Lemon Orzo Soup with Chickpeas is a cozy, slow cooker recipe that works really well as a comforting weeknight main dish. It's hearty enough to serve on it's own, but can be paired with a couple simple sides for a more filling dish.
Here are some pairing ideas to complete the meal:
- Crusty Bread: Perfect for soaking up the flavorful broth. Try serving it with my homemade garlic bread or a simple baguette.
- Side Salad: Any simple green salad with a light vinaigrette would be delicious.
- Flatbread: A warm, soft flatbread or naan makes a great side for dipping and adds a little extra comfort to the meal.
- Roasted Vegetables: For a heartier side, try serving the soup with roasted vegetables like Air Fryer Brussels Sprouts, Air Fryer Green Beans, or Air Fryer Sweet Potato Wedges.
Recipe FAQs
Can I use another type of pasta instead of orzo?
Yes, you can substitute orzo pasta with other small pasta shapes like ditalini or elbow pasta. Just keep in mind that cooking times may vary, so you may need to allow a bit more time for alternative pastas to being al dente.
Can I make this soup gluten-free?
Yes, you can use a gluten-free pasta and a gluten-free all-purpose flour blend. Avoid using single gluten-free flours such as almond flour, oat flour, coconut flour or rice flour. They will not thicken the soup broth properly and negatively impact the velvety texture. Make sure to check that your broth is also gluten-free!
How do I prevent the orzo pasta from getting mushy?
To prevent the orzo pasta from becoming too soft, add it during the last 20-25 minutes of cooking and serve right away. As the soup sits, the orzo will continue to absorb the broth and can disintegrate over time. If you are planning to make this orzo soup for meal prep and eating over several days, you can cook the orzo separately and add it to the soup right before reheating.
Can I freeze leftover lemon orzo soup?
While I have many freezer-friendly soup recipes on the blog, soups made with tender pasta do not freeze well. This is because, as mentioned above, the pasta will absorb liquid overtime and become mushy and grainy when thawed and reheated.
If you're looking to stock your freezer with freezer-friendly soups this fall and winter, check out my vast archives of freezer friendly recipes!
Storage Instructions
Leftover soup will keep in an airtight container in the refrigerator for up to 4 days. When reheating, you may need to add a splash of vegetable broth or chicken broth to adjust the consistency, as the orzo pasta may absorb some of the liquid while in the fridge and thicken the overall soup.
Reheat on the stovetop or in the microwave until warmed through.
Slow Cooker Lemon Orzo Soup with Chickpeas Recipe
Equipment
Ingredients
- 1 medium yellow onion diced ($0.60)
- 6 cloves garlic minced ($0.36)
- 3 ribs celery chopped ($0.66)
- 3 large carrots chopped ($0.24)
- 2 tablespoons all purpose flour ($0.02)
- 1/2 teaspoon kosher salt ($0.02)
- 1/4 teaspoon black pepper ($0.01)
- 1 1/4 teaspoon Italian seasoning ($0.08)
- 2 (15 ounce) cans chickpeas rinsed and drained (1 1/2 cups chickpeas)($1.50)
- 6 cups low-sodium vegetable broth plus more if desired ($0.54)
- 1 cup dry orzo pasta ($0.92)
- 6 cups raw spinach chopped (optional) ($2.72)
- 2 tablespoons freshly squeezed lemon juice ($0.30)
- 1-2 tablespoons freshly chopped parsley, plus more for serving ($0.98)
Instructions
- Add onion, garlic, celery, carrots, flour, kosher salt, black pepper, and Italian seasoning to the bowl of a 6 qt. crockpot. Toss well to coat the aromatics in the flour and spices. Alternatively, for a flavor boost, see note 1 to sauté aromatics on stovetop.
- Add in the rinsed and drained chickpeas, and vegetable broth and stir well to combine. Add the lid and set the crockpot to cook on low for 8 hours or high for 4 hours.
- When there is 20-25 minutes remaining, add the orzo. Cook orzo on high for 20 to 25 minutes or until tender. If you like a brothier soup, add some more vegetable broth.
- Stir in fresh squeezed lemon juice, fresh parsley, and optional chopped spinach.
- Taste and adjust salt and pepper. Serve hot with crusty bread, or as desired. Enjoy! For storage and reheating instructions, see note 3.
- Make it gluten-free: Use gluten-free all-purpose flour and gluten-free orzo pasta.
- Broth substitutes: Chicken broth or vegan chicken broth will work well in place of vegetable broth. Avoid beef broth – it's too rich here and changes the overall flavor of the soup.
- Orzo substitutes: Try another short-cut pasta such as ditalini or elbow pasta.
- Spinach substitutes: If using greens, swap the fresh spinach for freshly chopped kale. Alternatively, frozen spinach will work, but thaw and squeeze out excess moisture before adding to the soup.
Notes
- Photos of soup shown were taken BEFORE adding spinach!
- Optional flavor boost: If you have the time and energy, sautéing the aromatics in a skillet before adding to the slow cooker bowl can yield a deeper flavored soup. To do so, heat a large skillet over medium heat. Once warm, add 2 tablespoons of avocado oil or butter and heat through. Add the onion, celery, and carrots and sauté, stirring occasionally, for 5-7 minutes. Add the garlic, Italian seasoning, salt, black pepper, and all-purpose flour and cook, stirring constantly, for 30 seconds, or until the flour is well hydrated and the garlic is fragrant. Add to the slow cooker bowl and continue recipe with step 2.
- Storage and reheating instructions: Leftover soup will keep in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended as the orzo becomes mushy. If you'd like the orzo to remain as fresh as possible, cook separately and add to the soup just before serving.
Nutrition
Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
Did You Love This Recipe?
Rate the recipe here and make sure to leave a comment below!
Want to Save this Recipe?
We'll email this post to you, so you can come back to it later!
leave a comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
7 Comments
related recipes
Crispy Buffalo Cauliflower Bites (Air Fryer Option)
Easy Homemade Naan Recipe (No Yogurt)
Hi Nicolette~
I am planning to make this soup tomorrow. Can rice be substituted for the orzo?
Thank you!
Hi Shaundi, I have not personally tried it, but if you want to give it a go I’d recommend white rice and reducing it to about 3/4 cup. It may take longer to cook and you may need to add a bit more broth for your desired consistency. Let me know how it goes!
Thank you, Nicolette! I will let you know how it turns out if I decide to use rice.
I had forgotte all about orzo! This is a great soup. I just added a little more liquid because I like it more like soup. Thanks!
This is one of my favorite soups — t’s better than your traditional soup. Even though it’s been hot where I live, I have been craving this because it’s truly such a great dish!
Do you have a suggestion for making this in an InstaPot?
Hi Peggy! I unfortunately haven’t tested an Instant Pot version of this recipe just yet. So sorry!