Craving something warm and bright? This lemon chickpea orzo soup is a cozy, plant-based twist on the classic lemon chicken orzo soup—and it’s packed with immune-boosting ingredients too.
Lemon Orzo Immune Boosting Soup is the perfect flavorful meal, packed with nutritious ingredients to keep your immune system strong and your stomach craving seconds. This soup is inspired by the Greek favorite, Avgolemono, but without the egg and chicken. I did my ancestry DNA and found that I had some Greek heritage I didn't know about. My mom's family is from Bari, which is on the Adriatic side of Italy and some of their villages have small white Trulli homes that resemble what you would expect to see somewhere in Greece. Anyway, I made some vegetarian and Italian edits and this soup is seriously a staple whether you just need some boosting of your immune system or are in need of a comforting dish to warm up with.
I know, at first you see lemon in soup and wonder lemon, really? REALLY. The flavors meld together and as most recipes, only get better with time. As for the Immune Boosting properties, there are several ingredients in this soup that are responsible for helping to strengthen you for the cold and flu season or that red eye flight. Ha, I have absolutely made this recipe prior to traveling and even after returning. It's just that good. I know I mentioned cold and flu season, but the fresh lemon also helps keep this soup an all year round favorite.
Lemon Orzo Immune-Boosting Powerhouse Ingredients
Learn more about what makes Lemon Orzo Immune Boosting Soup so delicious and powerfully nutritious:
Olive Oil: Packed with healthy monounsaturated fats and antioxidants, olive oil helps fight inflammation and supports the body's natural defenses, contributing to a stronger immune system.
Lemon: Rich in vitamin C, lemon helps boost the immune system by enhancing the production of white blood cells, which are vital for fighting off infections. Its antioxidants also help detoxify the body.
Garbanzo Beans: Full of fiber, protein, and essential minerals, garbanzo beans help regulate the immune system and support healthy digestion, which is key for overall immune health.
Garlic: Known for its powerful antimicrobial and antiviral properties, garlic boosts the immune system by helping fight infections and supporting overall immune health.
Red Potato: Rich in vitamin C and antioxidants, red potatoes help support immune function and reduce inflammation. Their fiber content also aids digestion, promoting overall health.
Baby Spinach: Loaded with vitamins C and E, as well as iron, baby spinach helps boost immune function by supporting healthy blood circulation and providing antioxidants to combat illness.
Lemon Orzo Immune Boosting Soup Storage
Lemon Orzo Soup can typically be stored in the refrigerator for 3 to 4 days. Be sure to use an airtight container to store.
Disclaimer: I am not a physician or nutritionist. The immune-boosting information provided in this recipe is for general informational purposes only. Always consult with a healthcare professional before making changes to your diet or lifestyle.
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📖 Recipe
Lemon “Chicken” Orzo Immune Boosting Soup (Made with Chickpeas!)
Ingredients
- 1 cup Chopped Celery
- 1 cup Chopped Carrots
- 1 cup Chopped Onions
- 5 cloves Garlic Minced
- 1 can Garbanzo Beans 15 oz
- 1 cup Chopped Red Potato
- 1 ½ cup Fresh Baby Spinach
- ¾ cup Dry Orzo
- 3 tablespoon Olive Oil
- 32 oz Vegetable Broth
- 2 cups Water
- ¼ cup Fresh Squeezed Lemon Juice
- ¼ cup Heavy Cream
- Salt
- Pepper
Instructions
- Preheat the oven to 375 °F
- Drain and Rinse the Garbanzo Beans.
- Pour the Garbanzo Beans onto a clean baking sheet. Drizzle 1 tablespoon of olive oil over the Beans and evenly coat.
- Put the Garbanzo Beans into the preheated oven for 10 minutes or until slightly golden.
- On the stove in a pot or dutch oven, add the remaining 2 tbsps of olive oil on medium heat.
- After 10 minutes, remove Garbanzo beans and place to the side until we are ready to incorporate.
- Add your chopped onions, celery, and carrots to the pan or dutch oven with the heated olive oil. Cook for 5-7 minutes until tender.
- Add your minced garlic and stir.
- Add the Garbanzo Beans, Vegetable Broth, Water, Chopped Potatoes, Salt, and Pepper to the pot. Stir and bring to a boil.
- Once boiling add the dried Orzo pasta. Simmer for approximately 12 minutes or follow the directions on the pasta box for cooking time. Stir Occasionally.
- Once the Orzo is cooked, add the Baby Spinach. Stir. Lower the heat to medium-low
- Add the Fresh Squeezed Lemon Juice. Stir.
- Add the Heavy Cream. Salt and Pepper to your preference.
Eric says
Amazing and delicious